Buttermilk Blueberry Muffins
Buttermilk blueberry muffins are a perfect side dish with breakfast or any meal. They are bursting with fresh blueberries then finished with a crunchy topping.
Equipment
- muffin pan
- muffin liners
Ingredients
- 1 large egg
- 4 tablespoon butter, melted
- 1 cup buttermilk
- 2 cup all-purpose flour (240g)
- 1/2 cup granulated sugar
- 2 teaspoon baking powder
- 1/2 teaspoon salt
Topping
- 1/2 cup all-purpose flour
- 3 tablespoon light brown sugar
- 3 tablespoon granulated sugar
- 1/2 teaspoon cinnamon
- 4 tablespoon butter, cold
Instructions
- Preheat the oven to 400℉
- In a bowl, whisk together the eggs, buttermilk, butter. In a separate bowl, mix the flour, sugar, baking powder and salt together. Now, combine the dry and wet ingredients until everything is combined.
- Fold in the blueberries into the batter. Then, add the muffin liners into the tray and fill 3/4 of batter to the top.
- For the topping instructions, see below. Sprinkle the crumbles across the tops of the muffins and press down slightly on each.
- Place the muffin pan into the oven for 15 minutes. The tops should be slightly golden and you can insert a toothpick in the center of a muffin and it come out clean.
- Allow the muffins to cool for about 20 minutes before serving, enjoy.
Topping
- In a bowl, combine all the ingredients minus the butter. A pastry cutter or a potato mashed works great. If not, you can squeeze or hand mix the ingredients together but this will take some time.
- Cut or press the butter into the dry ingredients until crumbles are formed. Follow the steps above as normal after that.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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