Blueberry Muffins

Yield: 12 muffins

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Blueberry Muffins with Crumble Topping

You only need a few minutes to whip up, bake and enjoy this delicious Blueberry Muffin recipe.

Ingredients

Muffins

• 9.15 oz
• 1.5 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 8 oz granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 4 oz milk
• 2 cups blueberries, fresh or frozen

Crumble Topping

• 50 grams granulated sugar
• 16 grams brown sugar
• 11 grams flour
• 9 grams vegetable oil

Instructions

1. Preheat oven to 425°.
2. Line muffin tin with paper liners. I like to use the tulip kind.
3. Make the crumble topping. Set aside.
4. In a small bowl, thoroughly combine flour, baking powder, and salt. Set aside.
5. In a larger bowl, combine butter and sugar and beat until light and fluffy. Add in the eggs and vanilla. Mix until combined. Add in milk and mix carefully. The batter will be very runny at this point and look curdled. Don't panic! Add in the flour and mix just until there's almost no flour. Add in your blueberries and fold in. Do not overmix!
6. Add batter evenly into the muffin liners. Add the crumble topping.
7. Bake at 425° for 5 minutes. Without opening the oven door, change temperature to 350° and continue baking for another 15 to 20 minutes or until toothpick comes out clean.

Crumble Topping

1. Mix both sugars and flour together.
2. Add in oil. Mix until combined.