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Best Blueberry Muffins Recipe

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This recipe for Best Blueberry Muffins is from The Lovato Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 3/4 cup flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup sugar
7 Tbsp canola oil (1/2 cup - 1 Tbsp)
1/4 cup buttermilk
1/4 cup sour cream
2 large eggs
1 1/2 cups fresh blueberries (I used frozen)
Crumb Topping:
1/3 cup flour
1 1/2 Tbsp sugar
2 1/2 Tbsp chilled butter, diced
1 1/2 Tbsp sugar
Directions:
Directions:
For the crumb topping:
Combine all ingredients in a small bowl - use pastry cutter or fork to combine until there are tiny crumbles - it should still be fluffy.

For the Muffin:
Preheat oven to 400º. In a mixing bowl whisk together flour, baking powder, baking soda and salt for 30 seconds, set aside. In a separate mixing bowl, using a wire hand whisk, mix together 1 cup sugar, canola or vegetable oil, buttermilk, sour cream and eggs until well blended, about 30 seconds. Using a spatula, fold in flour mixture just until combined (batter should be slightly lumpy). Don't over-mix. Gently fold in blueberries. Divide mixture evenly among 12 paper lined muffin cups. Fluff crumb topping with a fork and sprinkle each muffin evenly with 1 Tbsp crumb topping mixture. Bake muffins in preheated over 18-22 minutes, until lightly golden and toothpick inserted in the cent of muffin comes out clean. Allow to cool several minutes in muffin pan before removing to wire rack to cool. Best served day baked.
Number Of Servings:
Number Of Servings:
12 muffins
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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