Description
A quick and easy recipe to make soft and moist blueberry muffins with a crumb topping (for about 12 large muffins).
Ingredients
Blueberry Muffins
- 75 g (½ stick + 1½ tbsp) butter – unsalted, softened or melted and cooled
- 75 g (¼ cup) vegetable oil – rapeseed or grapeseed oil
- 150 g (⅔ cup) sugar – granulated
- 2 large eggs – at room temperature
- 390 g (2⅔ cups) flour – all-purpose
- 250 ml (1 cup) buttermilk – or milk
- 2 tsp baking powder
- ½ tsp baking soda
- 1 pinch salt
- 1 tsp vanilla extract
- 60 ml (¼ cup) lemon juice
- 1 tbsp flour (to mix with blueberries)
- 200 g (1⅓ cups) blueberries – fresh or frozen
Crumble (optional)
- 70 g (½ cup) flour – all-purpose
- 70 g (⅔ cup) almond meal
- 70 g (⅓ cup) cane sugar – or light brown sugar
- 70 g (½ stick + 1 tbsp) butter – unsalted and cold
- 1 pinch salt
- ¼ tsp ground cinnamon
Instructions
Crumble (Streusel)
- Place the flour, almond meal, cane sugar, cold butter, salt, and cinnamon in a bowl.
- Rub with your fingers until coarse crumbs form, then chill while preparing the muffins.
Blueberry Muffins
- Preheat the oven to 425°F / 220°C and line a muffin pan with paper liners.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, whisk the butter, oil, sugar, eggs, vanilla, and lemon juice until smooth.
- Add the dry ingredients and buttermilk alternately, mixing gently to keep a thick batter with a few lumps.
- Toss the blueberries with 1 tbsp flour, then fold them gently into the batter.
- Fill the liners completely, top with extra blueberries if desired, and add the streusel.
Baking
- Bake for 5 minutes at 425°F / 220°C, then lower to 392°F / 200°C and bake 18–20 minutes, until golden.
- Check doneness with a toothpick; it should come out clean.
- Cool briefly in the pan, then transfer to a wire rack to cool completely.
Notes
Storage: Store muffins in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
Tips
- Use a kitchen scale for best accuracy and consistent texture.
- Keep the streusel cold so it bakes crisp.
- Toss blueberries with flour to reduce sinking.
- Fill liners almost to the top for tall bakery-style muffins.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: breakfast, Dessert, snack
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 muffin
- Calories: 421
- Sugar: 21
- Sodium: 242
- Fat: 21
- Saturated Fat: 12
- Carbohydrates: 53
- Fiber: 2
- Protein: 7
- Cholesterol: 56