Blueberry Muffins are made with tangy buttermilk and delicious blueberries for a yummy breakfast muffin topped with a sugary butter crumble.
- 1/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour + 1 tablespoon, divided
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1 1/2 cups blueberries, divided
Preheat over to 375 degrees F and line muffin pan with liners and set aside.
Beat softened butter and sugar together in a large mixing bowl. Beat in egg and vanilla. The mixture will be a bit lumpy, that's okay.
In a separate bowl, whisk together 1 1/2 cups of the flour, baking powder, and salt. Add the flour mix and buttermilk, alternating between the two 3 times until incorporated into the butter mix. Beat until completely combined.
In a small bowl, stir together about 1 cup of the blueberries and the extra tablespoon of all-purpose flour, make sure to coat. Gently fold blueberries into the batter. Add a 1/4 cup of batter to each muffin liner. Load up the tops of the muffins with remaining blueberries.
In a mixing bowl, use your hands to mix the crumble ingredients until it looks like, well... a crumble. Sprinkle crumble evenly over the tops of the muffins.
Reduce oven heat to 350 degrees F and bake muffins for 18-20 minutes.
Calories: 249kcal | Carbohydrates: 40g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 149mg | Potassium: 128mg | Fiber: 1g | Sugar: 23g | Vitamin A: 285IU | Vitamin C: 1.8mg | Calcium: 52mg | Iron: 1.2mg