Description
Blueberry Muffins deliver a perfect morning breakfast treat straight from your kitchen, packed with juicy berries and tender crumb. Grab your mixing bowl and whip up these delightful morsels that will make your whole family smile.
Ingredients
Scale
Muffin Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup white sugar
- 1 cup fresh blueberries
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg
- ⅓ cup vegetable oil
- ⅓ cup milk
Crumb Topping:
- ½ cup white sugar
- ⅓ cup all-purpose flour
- ¼ cup butter
- 1 ½ teaspoons ground cinnamon
Instructions
- Fire up your oven to 400°F and prepare a muffin tin by coating 8 cups with cooking spray or inserting paper liners.
- Grab a large mixing bowl and thoroughly combine 1 ½ cups flour, ¾ cup sugar, 2 teaspoons baking powder, and ½ teaspoon salt using a whisk.
- Take a measuring cup and blend â…” cup vegetable oil, 1 whole egg, and enough milk to reach 1 full cup, stirring until the liquid mixture looks smooth.
- Pour your wet ingredients into the dry ingredients, stirring gently until just incorporated. Your batter should look slightly lumpy, which is perfect.
- Carefully fold 1 cup of fresh blueberries into the batter, distributing them evenly without crushing the delicate fruit.
- Create the crumb topping by combining ½ cup sugar, â…” cup flour, ¼ cup cubed butter, and 1 ½ teaspoons cinnamon in a separate bowl. Mash with a fork until the mixture resembles coarse, uneven crumbs.
- Divide the batter among the muffin cups, filling each to the very top for maximum height and volume.
- Generously sprinkle the prepared crumb topping over each filled muffin cup, ensuring good coverage.
- Slide the muffin tin into the preheated oven and bake for exactly 20-25 minutes, checking doneness by inserting a toothpick into the center which should come out completely clean.
- Remove from oven and allow muffins to rest in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Always mix wet and dry ingredients separately to prevent overmixing, which can make muffins tough and dense.
- Fresh blueberries work best, but frozen can be used directly without thawing to prevent color bleeding.
- Gently fold blueberries into batter at the last moment to keep them intact and prevent crushing.
- For a gluten-free version, swap all-purpose flour with a 1:1 gluten-free baking blend and check that all other ingredients are gluten-free.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6 to 8
- Calories: 258 kcal
- Sugar: 18 g
- Sodium: 170 mg
- Fat: 11 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1.5 g
- Protein: 3.5 g
- Cholesterol: 30 mg