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BANGING BLUEBERRY MUFFINS

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Rate this recipe 4.1/5 (3 Votes)
BANGING BLUEBERRY MUFFINS 1 Picture

Ingredients

  • 1 3/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1/2 cup buttermilk
  • 7 Tbsp vegetable oil* (the easiest way to measure: measure 1/2 cup remove 1 Tbsp)
  • 1 large egg
  • 2 Tbsp sour cream
  • 1 1/2 cups fresh blueberries
  • Crumb Topping:
  • 1/3 cup all-purpose flour
  • 1 1/2 Tbsp granulated sugar
  • 2 1/2 Tbsp chilled butter, diced
  • 1 1/2 Tbsp Raw Sugar

Details

Level of difficulty Average
Preparation time 10mins
Cooking time 19mins
Cost Average budget

Preparation

Step 1

Prepare crumb topping by combining 1/3 cup flour, 1 1/2 Tbsp granulated sugar and 2 1/2 Tbsp butter in a separate large bowl; whisk with wire whisk. Then, whisk in 1 1/2 Tbsp raw sugar (please do not leave this ingredient out, it's the crowning jewel of these muffins, it's a MUST), set aside.

Step 2

In a separate bowl whisk together flour, baking powder, baking soda and salt, set aside. In an electric mixing bowl, mix together 1 cup granulated sugar, buttermilk, vegetable oil, egg and sour cream for 1 minute. Gently whisk in dry mixture just until combine, batter should be slightly lumpy (do not over-mix, key to fluffy muffins). Fold in blueberries with a spatula. Divide mixture evenly among 12 - 14 paper lined muffin tins. Allow muffins to rest at room temperature 10 minutes, meanwhile preheat oven to 400 degrees.

Step 3

After muffins have rested, fluff crumb topping with a fork and sprinkle each muffin evenly with 1 Tbsp crumb topping mixture (if doing 14 muffins you will want to do a scant tbsp). Bake muffins 19 - 23 minutes until lightly golden and toothpick inserted in the center comes out clean. Allow to cool several minutes in muffin pan before removing to wire rack to cool.

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If you want the cupcake to be a bit denser, use 3 1/2 Tbsp vegetable oil and 3 1/2 Tbsp melted butter. I've tried both ways and love both I just prefer it a bit fluffier so I use all vegetable oil.

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