Description
These bakery-style blueberry muffins are fluffy, bursting with juicy berries, and topped with a sweet crumb topping, making them perfect for breakfast or snacks.
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
- 1 cup fresh blueberries
- 1/4 cup brown sugar (for topping)
- 1/4 cup oat flour (for topping)
- 1/4 teaspoon cinnamon (for topping)
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, combine the melted butter, buttermilk, eggs, and vanilla. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined; fold in the blueberries.
- For the crumb topping, mix the brown sugar, oat flour, and cinnamon in a small bowl.
- Divide the batter among the muffin cups, filling them about 3/4 full, and sprinkle with crumb topping.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow the muffins to cool slightly before transferring them to a wire rack.
Notes
Best served warm with butter or honey. Store in airtight container at room temperature for 2-3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 14g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg