Delicious blueberry muffins, perfect for breakfast or as a snack!
Ingredients
For the Muffins
2 cups (250g) all-purpose flour
¾ cup (150g) granulated sugar
2 teaspoons baking powder
½ teaspoon salt
⅓ cup (80ml) vegetable oil
1 large egg
⅓ cup (80ml) milk
1½ cups (225g) fresh blueberries
For the Crumb Topping (optional):
½ cup (100g) granulated sugar
⅓ cup (42g) all-purpose flour
¼ cup (55g) unsalted butter, cubed
1½ teaspoons ground cinnamon
Instructions
Preheat Oven and Prepare Muffin Tin:
Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease with non-stick spray.
Combine Dry Ingredients
In a large bowl, mix together the flour, ¾ cup sugar, baking powder, and salt.
Mix Wet Ingredients
In a measuring cup, combine the oil, egg, and milk. Beat lightly.
Combine Wet and Dry Ingredients & add Blueberries
Add the wet ingredients to the dry ingredients and stir until just combined. The batter will be slightly lumpy. Gently fold in the blueberries.
Prepare Crumb Topping (if using):
In a small bowl, mix together ½ cup sugar, ⅓ cup flour, butter, and cinnamon. Mix with a fork, and sprinkle over muffins before baking.
Fill Muffin Tins and Bake
Divide the batter evenly among the muffin cups, filling each about ⅔ full. If using the crumb topping, sprinkle it over the muffins now. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Serve
Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy your blueberry muffins fresh and warm, preferably on the same day.
Tips For Blueberry Muffins
Fresh vs Frozen Blueberries
If using frozen blueberries, do not thaw them; add them frozen to avoid discoloring the batter.
Variation:
Lemon zest can be added to the batter for an extra zing.
Storage
Store any leftover muffins in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
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Email your recipe to bafflingbakes@gmail.com for a chance to be featured, or send us a DM on Instagram @Bafflingbakes
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