Blueberry Muffins
User Reviews
5
Blueberry Muffins
Description
Blueberry Muffins are prepared by mixing all-purpose flour, granulated sugar, salt, baking soda, and baking powder with oil, egg, buttermilk, and vanilla extract to form a lightly combined batter. Blueberries—fresh or frozen—are tossed in a bit of flour before folding gently to help them stay distributed. The batter is portioned into muffin cups and topped with a crumb mixture containing sugars, flour, cold butter, and cinnamon cutoff to add texture and spice.
Baked at 375°F for 17–20 minutes, the muffins develop golden tops with a tender but moist crumb inside. The crumb topping provides a subtle crunch and a hint of cinnamon flavor complementing the berries. Cooling the muffins before serving allows the crumb topping to set nicely.
These muffins are suitable for breakfasts, snacks, or packed lunches. The crumb topping can be omitted if preferred for a simpler surface. The recipe is adapted from All Recipes and produces standard-sized muffins with a balanced sweetness and texture.
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 neutral cooking oil vegetable, canola oil or applesauce, generic cooking oil
- 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 butter chopped, cold
- 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 (the batter doesn't need to be "smooth").
- 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.
- 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 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.
Notes
- The recipe is adapted from All Recipes, providing a reliable method for moist blueberry muffins with crumb topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 42g | 14% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 25mg | 8% |
| Sodium | 170mg | 7% |
| Potassium | 165mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 1.6mg | 2% |
| Calcium | 68mg | 7% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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