Description
Delicious blueberry muffins topped with a crumbly topping, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries (or frozen, if preferred)
- For the crumb topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/4 cup unsalted butter, softened
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, combine the melted butter, buttermilk, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries.
- In a separate bowl, prepare the crumb topping by mixing together the flour, brown sugar, softened butter, and cinnamon until crumbly.
- Scoop the muffin batter into the prepared muffin tin, filling each cup about two-thirds full.
- Sprinkle the crumb topping generously over each muffin.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- This recipe makes 12 muffins.
- For a lighter version, substitute half of the all-purpose flour with whole wheat flour.
- You can also add a teaspoon of lemon zest to the batter for a refreshing citrus flavor.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg