BLUEBERRY MUFFINS

These Homemade Blueberry Muffins are moist and fluffy with a cinnamon-sugar sweet, crunchy crumb topping!

I love having fresh muffins for breakfast, especially blueberry muffins.There is just something about waking up in the morning and having a fresh, homemade muffin to go alongside my coffee, it just makes the morning that much better.These blueberry muffins are soft, buttery, and loaded with blueberries.

AND…..Yes, it’s fluffy. Yes, it’s moist. Yes, it just melts-in-your-mouth and explodes with juicy, plump blueberries.

Why does buttermilk make baked goods so delicious? According to Fine Cooking, buttermilk is used in baking because it creates a “slightly acidic batter helps keep baked goods moist and tender by breaking down long, tough strands of gluten.” I definitely notice that my baked goods with buttermilk rise up to be lighter and fluffier, and the texture of the crumb is absolute perfection!

INGREDIENTS:

● FLOUR: 2 1/2 cups of all-purpose flour.

● BAKING SODA: 1 teaspoon of baking soda.

● BAKING POWDER: 1 teaspoon of baking powder.

● SALT: 1/2 teaspoon of salt.

● BROWN SUGAR: 1 1/4 cups of light brown sugar.

● BUTTER: 1/2 cup of unsalted butter.

● EGG: 1 large egg.

● VANILLA EXTRACT: 2 teaspoons of vanilla extract.

● BUTTERMILK: 1 cup of buttermilk. (Learn how to make your own buttermilk down below)

● BLUEBERRIES: 1 1/2 cups of fresh blueberries, plus 1/2 cup to press on top of each muffin.

CRUMBLE TOPPING INGREDIENTS:

● GRANULATED SUGAR: 1/3 cup of granulated sugar.

● FLOUR: 1/4 cup of all-purpose flour.

● GROUND CINNAMON: 2 teaspoons of ground cinnamon.

● BUTTER: 2 Tablespoons of butter. Make sure it’s softened to room temperature before making the crumble.

To make these Homemade Blueberry Muffins, simply:

PRE-STEP: Preheat oven to 200*C degrees. Lightly spray 12 muffin cups with non-stick cooking spray or line with muffin liners.

STEP 1: In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

STEP 2: In a large bowl, using an electric or stand mixer combine brown sugar, butter, egg, vanilla extract, and buttermilk, mix until combined.

STEP 3: Mix flour mixture until just combined. MUFFIN BATTER WILL BE THICK!

STEP 4: Gently, fold in blueberries.

MAKE THE CRUMBLE:

STEP 5: In a small bowl, mix together sugar, flour, cinnamon, and butter until mixture becomes crumbly. Set aside.

STEP 6: Using an ice cream scooper, scoop muffin batter into prepared muffin tins. Sprinkle each muffin with the crumb mixture. Using the 1/4 cup of the blueberries you have leftover, press a few of them into the tops of each muffin.

STEP 7: Bake at 200C for 5 minutes. Keeping the muffins in the oven, reduce the oven temperature to 180C and continue to bake for 12-15 more minutes or until a toothpick inserted in the center comes out clean.

STEP 8: Let muffins cool for 5-10 minutes before enjoying!

ADDITIONAL BAKING TIPS

MAKE YOUR OWN BUTTERMILK: I love using buttermilk in my muffin recipes because it makes the muffins super soft and tender, just how everyone loves them. But if you don’t have buttermilk in your fridge, no worries. You can simply make your own homemade buttermilk with only two simple ingredients. All you will need is some milk and lemon juice. Scroll right to the bottom for the recipe for homemade buttermilk.

SCOOPING THE BATTER: I like to use an ice cream scooper to fill the muffin batter into each muffin tin. It makes it super easy and you know that each muffin will be the same size.

LETTING THE MUFFINS COOL: After the muffins have baked, don’t let the muffins “cool” in the hot muffin pan. After about 5 minutes take the muffins out of the muffin pan and place them on a wire rack to cool for another 5-10 minutes. Keeping the muffins in the muffin pan too long will lead to dry, overcooked muffins.

BUTTERMILK

Buttermilk is an ingredient called for in many recipes but it’s one of those items many people don’t keep in their refrigerator at all times, not even me. Fortunately, there are a number of ways to make a buttermilk substitution that works and tastes the same as the real thing. The one way I do this is with regular milk, white vinegar OR lemon juice, which are ingredients most people always have in their kitchen.

Ingredients

1 cup milk

1 Tablespoon lemon juice or white vinegar

Instructions

Stir in lemon juice or white vinegar into 1 cup of milk.

Let mixture stand at room temperature for about 5-10 minutes.

When it's ready the milk with be slightly thickened and you will see small curdles. Use buttermilk as directed in the recipe.