Blueberry Muffins
Serves 12
Directions
- 1Preheat oven to 375°F and line or grease a muffin tin.
- 2In a big bowl, mix flour, sugar, salt, baking soda, and baking powder.
- 3Add oil, egg, buttermilk, and vanilla and stir just until combined.
- 4Toss blueberries with a spoonful of flour, then gently fold them into the batter.
- 5Divide the batter into 12 muffin cups.
- 6Make the streusel by cutting cold butter into the sugars, flour, and cinnamon until crumbly, then sprinkle over the muffin tops.
- 7Bake for 17–20 minutes until a toothpick comes out clean or with a few crumbs.
- 8Cool for 10 minutes, then move to a rack.
Ingredients
- 2 1/4 cup all-purpose flour
- 1 cup granulated sugar
- 3/4 tsp salt
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 2/3 cup oil
- 1 large egg
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1 cup blueberries
- 3 tbsp granulated sugar
- 3 tbsp light brown sugar
- 3 tbsp all-purpose flour
- 3 tbsp butter, cold, chopped
- 1 tsp ground cinnamon
Equipment
muffin tinmixing bowl
Tips
- Use fresh or frozen blueberries.
- Don't overmix the batter.
- Cool completely, then freeze in a bag for up to 3 months.
- Microwave frozen muffins for 15–20 seconds for a fresh-baked texture.
