Description

These blueberry muffins are a delightful treat, bursting with juicy blueberries and topped with a crumbly mix. Ideal for breakfast or a snack, they are simple to make and loved by everyone!

Ingredients

Scale

1 1/2 cups blueberries washed and dried
2 cups all purpose flour, plus 1 tbsp
3/4 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1 cup buttermilk
1/3 cup vegetable oil or canola oil
1 tsp vanilla extract
2 large eggs
4 tbsp cold salted butter cubed
1/2 cup granulated sugar
1/3 cup quick cooking oats
1/4 cup all purpose flour

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Instructions

Rinse the blueberries, lay them on paper towels to dry and remove any stems or bad berries, and toss with a bit of flour.
Preheat the oven to 375°F. Prepare a 12-cup muffin tin with paper liners or baking spray.
In a medium bowl, whisk together 2 cups of flour, 3/4 cup of sugar, baking powder, and salt.
In another bowl, whisk the buttermilk, oil, eggs, and vanilla until well combined.
Combine the wet and dry ingredients, stirring gently with a large spoon until mixed. Fold in the blueberries gently.
Evenly distribute the batter into the muffin pan using an ice cream scoop or 1/4 cup measuring cup.
For the crumb topping, mix cold butter with sugar, oats, and flour until crumbly. Sprinkle over each muffin cup.
Bake for 25-30 minutes until a toothpick inserted comes out clean.
Let cool in the pan for 3-5 minutes, then transfer to a wire rack to cool completely.
Store in an airtight container: up to 3-4 days in the fridge or 2 days at room temperature.

Notes

For best results, use fresh blueberries. Frozen can be used but may add extra moisture.
Make sure not to over-mix the batter to keep the muffins fluffy.
These muffins can be enjoyed warm or at room temperature.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 10g
Sodium: 200mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg