These muffins are so easy to make that my 13-year old can handle everything on her own. The original recipe is from Food and Wine, however I reduced the sugar and oil amount to suit my taste. If you have a sweet tooth, please follow the original recipe. Although the crumb topping is a little messy, you will be very impressed with the taste and the soft texture of these muffins.
Ingredients for crumb topping:
|150g||All purpose flour|
|3 Tbsp||Light brown sugar|
|2 Tbsp||Organic cane sugar or granulated sugar|
|1 tsp||Baking powder|
|Pinch of salt|
|85g/6 Tbsp||Unsalted butter, melted|
Ingredients for Muffins:
|250g||All purpose flour|
|190g||Organic cane sugar or granulated sugar|
|2 ¼ tsp||Baking powder|
|¾ cup||Milk (whole or reduced fat)|
|1 tsp||Vanilla extract|
|1 ½ cup||Blueberries|
To make the crumb topping:
- Preheat oven to 375 degrees.
- To make the crumb topping, combine flour, brown sugar, sugar, baking powder and salt in a bowl. (Picture A)
- Stir in the melted butter. (Picture B)
- Pinch the mixture until it forms pea-size clumps and set aside. (Picture C)
To make the muffins (12 muffins):
- Put eggs, sugar and oil in a mixing bowl, beat at low speed until combined. (Picture 1)
- Beat in milk and vanilla extract. (Pictures 2-3)
- Add flour mixture (flour, baking powder and salt) to the egg batter and beat at medium speed until the batter is smooth. (Pictures 4-5)
- Stir in blueberries (don’t beat it, just stir in). (Picture 6)
- Line muffin pan with muffin/cupcake liners. (Picture 7)
- Spoon the batter into each cup. (Picture 8)
- Sprinkle the crumb topping on top of each one. (Picture 9)
- Bake for about 25-30 minutes or until the muffins are golden brown. Insert a toothpick in the center to test doneness.
- Let the muffins cool in the pan before serving.
- Blueberry muffins can be kept overnight, you can reheat it by microwaving it for 10 seconds.