Blueberry Muffins
These soft and tender blueberry muffins are a breakfast favorite that comes together in just 40 minutes. With their golden-brown tops and bursts of sweet berries in every bite, they're the perfect balance of moistness and flavor.
Equipment
- Muffin tin
Ingredients
Muffin Ingredients
- 2 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 2/3 cup oil vegetable, canola oil or applesauce
- 1 large egg
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup blueberries fresh or frozen
Crumb Topping
- 3 tablespoons granulated sugar
- 3 tablespoons light brown sugar
- 3 tablespoons all-purpose flour
- 3 tablespoons cold butter chopped
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 375 degrees F. Line a standard size muffin tin with liners, or grease well with non-stick cooking spray.
- In a large mixing bowl combine the flour, sugar, salt, baking soda, and baking powder. Add oil, egg, buttermilk, and vanilla and mix just until combined. Don't over mix (the batter doesn't need to be "smooth").
- Toss the blueberries in a spoonful of flour. (Optional: helps them not to sink to the bottom of the muffin.) Gently fold blueberries into the batter. Divide batter between muffin cups.
- Make the crumb topping by adding all ingredients to a bowl. Use a fork or pastry blender to cut the butter into the mixture. Sprinkle topping over the tops of each muffin.
- Bake for for 17-20 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs. Remove muffins from oven and allow to cool in the pan for a few minutes before removing to a wire rack to cool completely.
Nutrition
Calories: 287kcalCarbohydrates: 42gProtein: 3gFat: 11gSaturated Fat: 2gCholesterol: 25mgSodium: 170mgPotassium: 165mgFiber: 1gSugar: 24gVitamin A: 130IUVitamin C: 1.6mgCalcium: 68mgIron: 1.3mg
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