Go Back
–+ servings
A batch of blueberry muffins topped with crumbly streusel sits on a cooling rack. The muffins are golden brown with visible blueberries peeking through the baked batter. The cooling rack is placed on a white surface.
Print Recipe
No ratings yet

Blueberry Muffins Recipe

Prep Time40 minutes
WORK TIME15 minutes
Cuisine: American
Servings: 12 yields

Ingredients

For the muffins:

  • 1¾ cups 220g Plain flour
  • ½ teaspoon Baking soda
  • 2 teaspoons Baking powder
  • ¼ teaspoon Salt
  • ¾ cup 150g Sugar
  • 2 Eggs
  • ½ cup 120ml Buttermilk/milk or non-dairy milk
  • ⅓ cup 80ml Oil
  • 1 teaspoon Vanilla extract
  • Lemon zest
  • 1 cup Blueberries fresh or frozen

For the crumble:

  • ½ cup 50g Sugar
  • ⅓ cup 42g Flour
  • 3 tablespoons 45g Butter, cold
  • ½ teaspoon Cinnamon optional

Instructions

  • DIRECTIONS
    1. Make the muffins: Preheat the oven to 375F (190C). Grease 12 muffin cups or line with paper liners.
    2. In a large bowl mix flour, baking powder, baking soda, salt.
    3. In a separate bowl whisk egg and sugar until light and fluffy. Add milk, oil, vanilla extract and lemon zest. Whisk until combined.
    4. Pour the wet mixture into the dry mixture and mix until combined. Add blueberries and mix just until combined.
    5. Scoop the batter into muffin cups until 3/4 full.
    6. Make the crumble (optional): Combine the ingredients for the crumble topping together in a small bowl and crumble together using your fingertips.
    7. Sprinkle some crumble on top of each muffin batter. Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.
    8. Allow to cool before serving.

Video