ClassicBlueberry Muffins
The best thing about these Classic Blueberry Muffins, or any muffin for that matter, is that they can be eaten for breakfast without any judgement from anyone. You’re basically eating cake first thing in the morning, and no one will ever stop you. Muffins are magical for that reason alone. That and because they’re super easy to make, which means you can eat them faster. That’s very important when you’re craving something sweet. You can switch up the berry, depending what’s in season if you want to switch things up.
Classic Blueberry Muffins
These blueberry muffins are the best blueberry muffins you'll ever have. They're easy to make and irresistibly delicious!
Servings: 12
Equipment
- Mixer
- Muffin pan
Ingredients
Crumb Topping:
- 2 /3 cup oats
- 4 1/2 stick tablespoons butter diced
- 1/3 cup packed light brown sugar
- 1 /3 cup all-purpose flour
- 1 /2 teaspoon ground cinnamon
- 1 /2 teaspoon baking soda
Muffins:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 /4 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 1 /2 cup butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 /2 cup buttermilk
- 2 1 /2 cups fresh blueberries
Instructions
- Heat oven to 375°F. Prepare a standard muffin pan with paper liners, and set aside.
- To make the topping, in a large bowl, mix together the oats, butter, brown sugar, flour, cinnamon, and baking soda until well combined and the butter resembles coarse crumbs, the size of peas. Set aside.
- In a medium bowl, whisk or sift together the flour, baking powder, salt, and nutmeg. Set aside.
- In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 5 minutes. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. Add the dry ingredients alternately with the buttermilk, making sure to start and end with the dry ingredients. Mix until just incorporated, being careful not to over-mix. Fold in the blueberries.
- Using an ice cream scoop, portion out the batter into the prepared muffin pan, filling them 3/4 of the way full. Sprinkle each with about 1 tablespoon topping and give them a gently tap with your fingers to slightly pack down the crumb topping. Bake until golden brown, puffed up, and a toothpick inserted in the middle, comes out clean, about 15 to 18 minutes. Remove from oven and let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Leftovers can be store in an airtight container at room temperature for up to 2 days or in the fridge for up to 3 days. Enjoy!
