Dreamy Blueberry Muffins – Fluffy fresh blueberry muffins topped with a dreamy crumble! Ready to be eaten in just 35 minutes!
I’m not a blueberry-plain eater. I dunno, they seem a little bitter, a little funky tasting. But blueberries in delicious things like muffins? Yes please. Or pancakes. Or Waffles. Or just about any other breakfast-y thing. I’ll take it, gladly.
And speaking of blue things, I’ve seriously got the winter blues today. I’m sick of you Winter. You’ve served your Christmas purpose and now I’m getting a little tired of your slushy parking lots and your rock salt residue all over my car. I’m especially tired of your gloomy gray days. Did you know that I am a photographer, beach bum wannabe, and green grass addict? No, I didn’t think you would know that. If you did, you’d know that you really ought to take your cloudy days and move along.
The good news? I’ve a got a gray day pick-me-up sitting on my kitchen counter. Fluffy, perfectly Dreamy Blueberry Muffins. They may be blue, but they bring a bit of sunshine into my gloomy Tuesday mornings. One thing I love about muffins is that they’re fairly on-the-go-able. I don’t always have time in the morning to fix hot blueberry oatmeal or blueberry pancakes. But blueberry muffins? They’re waiting for me when I rush through the kitchen and they’re in my cup holder as I’m getting on the freeway to go wherever my day is taking me. The best part about these muffins? The crumble topping. Put a generous heaping of that crumble topping on those muffins before you bake them. When you’re stuffing it into your mouth on your way out the door, you’ll be glad you didn’t skimp on that.
Dreamy Blueberry Muffins
Fluffy fresh blueberry muffins topped with a dreamy crumble!
- 2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sugar
- 1/4 cup brown sugar
- 1 egg
- 2 teaspoons vanilla
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 cup fresh blueberries, washed and dried
- 1 cup flour
- 1/2 cup sugar
- 6 tablespoons butter, chilled and diced
Preheat oven to 350. Line a muffin tin with liners.
In a medium bowl combine flour, baking powder, baking soda, and salt and whisk to combine. In another, larger bowl combine sugar and brown sugar and cream together 1 minute.
Add egg, vanilla, and vegetable and mix until smooth. Alternate adding flour mixture and buttermilk in thirds, beginning and ending with flour. Gently stir in blueberries. Pour about 1/4 cup of batter into each prepared liner.
Combine all crumble ingredients to a medium bowl and cut in butter with a pastry knife or two forks until mixture is crumbly. Top muffin batter with about 2 tablespoons of crumble mixture. Bake 18-22 minutes until a toothpick comes out clean. Allow to cool completely. Store in airtight container.
Recipe adapted from Cooking Classy.