Blueberry Muffins
This easy Blueberry Muffin recipe creates perfectly moist, fluffy muffins topped with a buttery streusel crumble that rivals any bakery. Made with simple pantry ingredients and fresh or frozen blueberries.
Servings: 12
Calories: 335kcal
Cost: 3
Recipe Link
Equipment
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, avocado 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
- Prep Muffin Tin: Preheat oven to 375 degrees F. Line a standard size muffin tin with liners, or grease well with non-stick cooking spray.
- Combine Dry Ingredients: In a large mixing bowl combine the flour, sugar, salt, baking soda, and baking powder.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
- Mix Wet Ingredients: Add oil, egg, buttermilk, and vanilla and mix just until combined. Don't over mix (the batter doesn't need to be "smooth").2/3 cup oil, 1 large egg, 1/2 cup buttermilk, 1 teaspoon vanilla extract
- Add Blueberries: 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.1 cup blueberries
- Make Streusel: 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.3 Tablespoons granulated sugar, 3 Tablespoons light brown sugar, 3 Tablespoons all-purpose flour, 3 Tablespoons cold butter, 1 teaspoon ground cinnamon
- 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.
Video
Notes
Freezing Instructions: Allow the muffins to cool completely, then place them in a freezer bag or container and freeze for up to 3 months. To thaw the frozen muffins, allow them to come to room temperature or place one muffin in the microwave for 15-20 seconds.
Adapted from All Recipes
Nutrition
Calories: 335kcal | Carbohydrates: 44g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 330mg | Potassium: 62mg | Fiber: 1g | Sugar: 24g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg
