Blueberry Muffins
These easy Blueberry Muffins are moist and fluffy, topped with a buttery streusel crumble, perfect for breakfast, dessert, or a snack.
Equipment
- Pastry Blender
- muffin tin
- mixing bowl
Ingredients
- 2 ¼ cups all-purpose flour
- 1 cup granulated sugar
- ¾ teaspoon salt
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- ⅔ cup vegetable oil (or canola oil, avocado oil, applesauce)
- 1 large egg
- ½ 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.
- Toss the blueberries in a spoonful of flour. 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 17-20 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs. Allow to cool in the pan for a few minutes before removing to a wire rack to cool completely.
Notes
Allow the muffins to cool completely, then freeze for up to 3 months. To thaw, allow to come to room temperature or microwave for 15-20 seconds.
Nutrition
Serving: 1muffinCalories: 335kcalCarbohydrates: 44gProtein: 4gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 24mgSodium: 330mgPotassium: 62mgFiber: 1gSugar: 24gVitamin A: 134IUVitamin C: 1mgCalcium: 53mgIron: 1mg
Tried this recipe?Let us know how it was!