Blueberry Muffins

Blueberry Muffins

Ingredients

• 4 tbsp unsalted melted butter
• 1 cup buttermilk (sub: 1 tbsp vinegar in 1 cup milk leave 5 min)
• 4 tbsp vegetable oil
• 2 large eggs
• 2 tsp vanilla extract
• 2.5 cups flour
• 3 tsp baking powder
• 1 tsp baking soda
• 1 cup granulated sugar
• 1/4 tsp salt

• 2 tbsp softened unsalted butter
• 1/3 cup sugar
• 1/4 cup flour
• 1 tbsp lemon juice
• pinch of salt

Recipe

Cream softened butter with sugar. Add your egg and vanilla extract, mix. Add roughly 1.5 cups flour, your cinnamon, salt and baking soda.

On the side, make your gochugang filling. Mix the butter, brown sugar, gochugang and cinnamon in a bowl.

Swirl the 2 mixtures cinnamon roll style (roll the cookie dough out flat, spread the gochugang filling across the top and then roll it up like a log) evenly divide the dough. Swirl and mix each division into a ball. Try and avoid letting any of the gochugang mixture touch the tray. Place in the fridge for 30 minutes (skip this step if you like your cookies thinner and crispier)

Bake at 375 degrees Farenheit for 16-18 minutes. Until golden brown all over the top but still soft/chewy on the inside.