Easy Blueberry Muffins
These Blueberry Muffins are simply out of this world. Soft and fluffy, bursting with flavor, with a delicious crispy buttery topping, it’s hard not to fall in love with them. The recipe is easy and quick to prepare and they are made with basic ingredients you usually have in house.
Ingredients
- 1 ¾ cups (220g) all-purpose flour
- 2/3 cup (135g) sugar
- 1/4 tsp (1g) salt
- 2 tsp (8g) baking powder
- 1/2 cup (110ml) vegetable oil
- 2 eggs
- 1/2 cup (120g) buttermilk
- 1 tsp (5g) vanilla extract
- Lemon zest from 1 lemon
- 7 oz (200g) fresh or frozen blueberries
Crumb Topping
- 3 tbsp (45g) sugar
- 1/4 cup (30g) all-purpose flour
- 2 tbsp (30g) butter , melted
Instructions
- Preheat the oven to 375F (190C). Line a 12 cavity muffin pan with paper liners.
- In a large bowl add sugar and lemon zest. Mix to release oils from the zest and sugar becomes pale yellow.
- Add eggs and mix to combine. Gradually incorporate oil and then add buttermilk and vanilla extract.
- In a medium bowl whisk together flour with baking powder and salt. Incorporate into egg mixture. Don’t overmix.
- Fold the blueberries into the batter. (if using frozen blueberries, don’t thaw and toss them first with 1 tbsp of flour).
- Divide the batter equally into muffin cups.
Prepare the crumb topping.
- In a medium bowl combine sugar with flour and melted butter, using a fork.
- Divide the crumbs on top of each muffin.
- Bake for about 25 minutes until lightly golden and a toothpick inserted into the center comes out clean.
- Cool muffins on a wire rack. Enjoy!
Video
Nutrition
Serving: 1 muffinCalories: 251kcalCarbohydrates: 34.2gProtein: 3.6gFat: 11.5gSaturated Fat: 3.2gCholesterol: 33mgSugar: 17.3g