Easy Blueberry Muffins
Watch the video for this recipe:
I really don’t know how come I didn’t post any Blueberry Muffin recipe so far… I usually use blueberries in so many of my recipes, from bundt cakes to berry pies, Blueberry and Lemon Cake, in Blueberry Pancakes, in raw-vegan desserts or no-bake cheesecakes. I always have blueberries on hand, either fresh or frozen, all year round.
These Blueberry Muffins are simply out of this world. Soft and fluffy, bursting with flavor, with a delicious crispy buttery topping, it’s hard not to fall in love with them. The recipe is easy and quick to prepare and they are made with basic ingredients you usually have in house. You must try these muffins, you won’t regret it. Enjoy as much as we did :).
- Makes 12 muffins
- 1 3/4 cups (220g) all-purpose flour
- 2/3 cup (135g) sugar
- 1/4 tsp (1g) salt
- 2 tsp (8g) baking powder
- 1/2 cup (110ml) vegetable oil
- 2 eggs
- 1/2 cup (120g) buttermilk
- 1 tsp (5g) vanilla extract
- Lemon zest from 1 lemon
- 7 oz (200g) fresh or frozen blueberries
- Crumb Topping
- 3 tbsp (45g) sugar
- 1/4 cup (30g) all-purpose flour
- 2 tbsp (30g) butter, melted
- Preheat the oven to 375F (190C). Line a 12 cavity muffin pan with paper liners.
- In a large bowl add sugar and lemon zest. Mix to release oils from the zest and sugar becomes pale yellow.
- Add eggs and mix to combine. Gradually incorporate oil and then add buttermilk and vanilla extract.
- In a medium bowl whisk together flour with baking powder and salt. Incorporate into egg mixture. Don’t overmix.
- Fold the blueberries into the batter. (if using frozen blueberries, don’t thaw and toss them first with 1 tbsp of flour).
- Divide the batter equally into muffin cups.
- Prepare crumb topping: In a medium bowl combine sugar with flour and melted butter, using a fork.
- Divide the crumbs on top of each muffin.
- Bake for about 25 minutes until lightly golden and a toothpick inserted into the center comes out clean.
- Cool muffins on a wire rack. Enjoy!