Blueberry Muffins with Crumb Topping
Servings 12 muffins
Calories 296kcal
Ingredients
- 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 or canola oil
- 1 tsp vanilla extract
- 2 large eggs
- Crumb topping:
- 4 Tbsp cold salted butter cubed
- 1/2 cup granulated sugar
- 1/3 cup quick cooking oats
- 1/4 cup all purpose flour
Instructions
- Preheat oven to 375°F. Line a 12 cup muffin tin with liners or spray with baking spray. Set aside. Toss blueberries with 1 Tbsp flour. Set aside.
- 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 until fully combined.
- Add wet ingredients to dry mixing by hand using a whisk or with an electric mixer, until combined. Fold in blueberries by hand.
- Use an ice cream scoop or a 1/4 cup measuring cup to divide the batter evenly into each muffin tin cup.
- 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 5 minutes then remove to a cooling rack to cool completely.
- Store in an airtight container chilled or at room temperature for up to 3 days.
Nutrition
Serving: 1muffin | Calories: 296kcal | Carbohydrates: 44g | Protein: 5g | Fat: 12g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 165mg | Potassium: 155mg | Fiber: 1g | Sugar: 24g | Vitamin A: 205IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg