Gourmet Bakery Blueberry Muffins

• Vegetarian

• Produce

  • 6 oz Blueberries, fresh

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 tsp Baking powder
  • 1/2 tsp Cinnamon, ground
  • 27 tbsp Flour
  • 1 cup Granulated sugar
  • 1/2 tsp Salt
  • 1/3 cup Vegetable or avocado oil

• Dairy

  • 2 tbsp Butter
  • 1/3 cup Buttermilk

Found on gooddinnermom.com

Description

Ingredients

• For the crumb topping:
• ¼ cup granulated sugar
• 2 Tablespoons + 2 teaspoons all-purpose flour
• 2 Tablespoons butter, softened
• ½ teaspoon ground cinnamon
• For the muffins:
• 1½ cup all-purpose flour
• ¾ cup granulated sugar
• ½ teaspoon salt
• 2 teaspoons baking powder
• ⅓ cup vegetable or avocado oil
• 1 egg
• ⅓ cup buttermilk
• 6 oz. fresh blueberries (about 1¼ cups)
• 1 teaspoon flour for dusting on blueberries before adding to batter

Directions

• Make the crumb topping:
• In a small bowl, combine granulated sugar, flour, butter and cinnamon. Press butter into dry ingredients with a fork until all ingredients are incorporated. Mixture will be lumpy. Set aside.
• Make the muffins:
• Preheat oven to 375F degrees. Butter muffin cups or line with muffin liners.
• In a medium bowl, combine the flour, sugar, salt and baking powder. Set aside.
• In a small bowl, combine the oil, egg and buttermilk. Whisk to incorporate.
• Stir liquid mixture into dry ingredients and stir just to combine. You will have a lot of flour that is still visible. This is okay.
• Sprinkle 1 teaspoon flour over the blueberries and toss to coat. Gently fold blueberries into batter.
• Fill muffin tins ¾ full.
• Sprinkle desired amount of crumb topping over each muffin (less is more here).
• Bake for 20 to 25 minutes, or until tops are golden. Do not overbake.
• Remove from oven and let cool at least 10 minutes on cooling rack before serving.
• Note: This recipe makes 6 large muffins or 12 regular size muffins. The crumb topping adds a nice delicate crunch but for best results, dont add too much. If you add too much topping, the muffin tops may burn. A good amount is about 1 teaspoon topping per muffin.