Delicious, bakery-style Blueberry Muffins with a cinnamon and sugar crumb topping. Nothing beats an amazing homemade blueberry muffin!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 9 muffins
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup oil (vegetable or canola oil)
- 1 large egg
- 1/3 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup blueberries , fresh or frozen
- 2 Tablespoons granulated sugar
- 2 Tablespoons light brown sugar
- 2 Tablespoons all-purpose flour
- 2 Tablespoons cold butter , chopped
- 1/2 teaspoon ground cinnamon
Preheat oven to 374 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 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. This will help them not to sink to the bottom of the muffin. Gently fold blueberries into the batter.
Fill muffin cups 2/3 full with batter.
Make the crumb topping by adding all ingredients to a bowl. Use your fingers or a fork to work the butter into the mixture.
Sprinkle crumb mixture over the tops of muffins in the pan.
Bake for for about 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 10 minutes, before removing to a wire rack to cool completely.
Calories: 287kcal | Carbohydrates: 42g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 170mg | Potassium: 165mg | Fiber: 1g | Sugar: 24g | Vitamin A: 130IU | Vitamin C: 1.6mg | Calcium: 68mg | Iron: 1.3mg