My Favourite Blueberry Muffin Recipe

We are anxiously awaiting spring. In my humble opinion, it could not get here soon enough. I don’t remember it being this cold last year. I remember still going on long walks and spending hours at the park last winter. This year we have not been so lucky. On the flip side, we do have many more play dates this year, so it makes being cooped up indoors more bearable.

Many of you already know about this, but I’ll formally announce it on my blog: I started an online print shop. It’s called Lewie Prints. Check it out. If you like what you see, feel free to share.

I get bored with breakfast easily. Yet, I don’t enjoy making a very elaborate breakfast. It must be quick and easy. When I do happen to be in the mood to put a little more effort into breakfast, muffins are on the top of my list. These blueberry ones have been the best that I’ve found. They are moist and have the perfect amount of blueberries to keep it interesting.

Streusel Topping
3 Tbs white sugar
3 Tbs brown sugar
1/3 cup flour
up to 5 Tbs melted butter

Combine together, adding the butter a little at a time.

1 cups fresh (or frozen works too, if using frozen you may have to bake them slightly longer) blueberries, picked over
1 cup sugar
2 1/2 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon table salt
2 large eggs
4 tablespoons (½ stick) unsalted butter, melted and cooled slightly
¼ cup vegetable oil
1 cup buttermilk
2 teaspoons vanilla extract

Adjust oven rack to middle position and heat oven to 400 degrees. Prepare standard muffin tins with nonstick cooking spray or liners.

Whisk flour, baking powder, and salt together in large bowl. Whisk remaining sugar and eggs together in medium bowl until thick and well combined. Slowly mix in butter and oil until combined. Whisk in buttermilk and vanilla.

Using rubber spatula, fold egg mixture and blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not over mix.)

Using a cookie scoop or large spoon, divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly).

Sprinkle streusel evenly over muffins.

Bake until muffin tops are golden and just firm, 17 to 19 minutes. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

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