Forget bakery blueberry muffins, with their monstrous size and overly sweet taste. These blueberry muffins are tender, yet light, and they're just bursting with blueberries.
I've had the best results with frozen organic blueberries for this recipe, but use whatever you have on hand. The lemon-sugar streusel topping adds amazing flavor to these muffins.
Don't Miss: Blueberry Recipes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 10 blueberry muffins
Ingredients:
- 1-1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 large egg
- 1/3 cup vegetable oil
- 1/2 cup buttermilk
- 1-1/2 cups fresh or frozen blueberries (preferably organic)
- For the Lemon Sugar Topping:
- 1 Tbsp. lemon zest
- 1/4 cup granulated sugar
- 1/4 cup cold butter, cut into small cubes
- 2 Tbsp. all-purpose flour
Preparation:
- Preheat oven to 375 degrees F.
- Line a muffin tin with paper cups or spray with cooking spray.
- In a large bowl, stir together the flour, sugar, baking soda and salt.
- In a small bowl, whisk together the egg, oil and buttermilk.
- Pour the buttermilk mixture into the flour mixture and stir, with a fork, until just combined, but do not overmix. You don't want to see lumps of flour, but you don't want to beat it, either.
- Stir in the blueberries.
- Spoon into prepared muffin cups, filling 3/4 of the way to the top.
- Prepare topping by mixing lemon zest and sugar together with a fork.
- Cut in butter, using a pastry blender or two knives.
- Cut in flour until the mixture becomes crumbly.
- Spoon over muffins, coating generously.
- Bake 20-25 minutes, until muffins are golden brown.
