Buttermilk Blueberry Muffins by Alice Hayes - Musely
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Buttermilk Blueberry Muffins

posted in Food & Drink > Recipes
05/18/2016
  • Ingredients:
    For the Streusel:

    1/3 cup granulated sugar (if you want a deeper color, use a combination of granulated and light brown sugar)
    1/3 cup all-purpose flour
    1 1/4 teaspoons ground cinnamon
    1/4 cup (4 tablespoons) cold unsalted butter, grated or cut into small cubes

  • For the Muffins:

    1 1/2 cups all-purpose flour
    3/4 cup granulated sugar
    2 teaspoons baking powder
    1/2 teaspoon kosher salt
    1/4 cup canola oil
    1 large egg
    1/2 cup plus 1 tablespoon buttermilk
    1 teaspoon vanilla
    1 cup fresh blueberries

  • Preheat the oven to 375°F with the rack placed in the center of the oven. Line a muffin pan with cupcake liners and set aside.

    Make the Streusel:

    In a small bowl, stir together the sugar, flour and cinnamon with a fork. Drop in the butter, and use your fingers, a pastry cutter or two forks, cut the butter into the sugar mixture until you have crumbs. Set aside.

  • Make the Muffin Batter:

    In a medium bowl, whisk together the flour, sugar, baking powder and salt until combined. In a small bowl, whisk together the oil, egg, buttermilk and vanilla. Add the buttermilk mixture into the flour and use a spatula to mix until just about halfway incorporated. Drop in the blueberries and mix a little bit more, just until the flour is incorporated - do not overmix the batter, you want it to be lumpy.

  • Distribute the batter into the prepared muffin pan and sprinkle with the streusel. Place in the oven and bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and place the muffins on a wire rack to cool before enjoying.

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