Blueberry Muffins Recipe

Course Bread, Breakfast

Cuisine American, Southern

Keyword blueberry-muffin-recipes, blueberry-muffins-crumb-topping, blueberry-muffins-recipe

Prep Time 10

Cook Time 25

Cooling time 10

Total Time 45

Servings muffins

Calories 296kcal

Rinse the blueberries, then spread in a single layer on paper towels to dry. Pick over removing any stems or bad berries, then toss with flour. Set aside.
Preheat oven to 375°F. Line a 12 cup muffin tin with paper liners or spray with baking spray. Set aside.
Batter: In a medium size mixing bowl, use a whisk to sift together 2 cups flour, sugar, baking powder and salt.
In a separate bowl, whisk together buttermilk, oil, eggs and vanilla extract until fully combined.
Add the wet ingredients to the flour mixture. Stir by hand using a large wooden spoon or rubber spatula until combined. Fold in blueberries by hand. (You can use a hand mixer for the batter, if needed.)
Use an ice cream scoop or a 1/4 cup measuring cup to divide the batter evenly into each cup of the muffin pan.
Crumb Topping: Cut butter into sugar, oats and flour with a fork or a pastry blender until it resembles peas. Sprinkle evenly over the batter in each cup.
Bake for 25-30 minutes or until a toothpick inserted into the center comes back clean.
Cool in the pan for 3-5 minutes then remove to a wire rack to cool completely.
Store in an airtight container chilled in the fridge for up to 3-4 days or at room temperature for up to 2 days.

Fresh Berries - You can make these muffins using raspberries or blackberries.
Citrus - You can infuse citrus flavor adding lime zest, grapefruit zest, orange zest or lemon zest to the batter. You could also use extracts.
Toss the Blueberries with Flour - The purpose of dusting the blueberries, or any fresh berry with flour is, to prevent them from sinking to the bottom of the batter while baking.
Extra
Frozen or Fresh Blueberries - Frozen berries can be used. When doing so, thaw and drain before adding to the batter.
Chocolate Chips - You could add 1/2-1 cup of white chocolate chips to the batter.
Buttermilk - You can make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to each 1 cup of whole milk. Let stand for 5-10 minutes then stir and proceed with the recipe.
Extra Blueberries - After dividing the muffin batter, you can tuck a few extra blueberries into the centers, if needed.
Brown Sugar - You can use brown sugar in place of granulated sugar for the streusel topping.