Bake up a batch of these Classic American Blueberry Muffins, bursting with fresh blueberries and topped with a sweet, buttery crumble. Perfect for a breakfast treat or an anytime snack!
Ingredients:
For the Crumb Topping:
- 1/2 cup flour
- 1/2 cup sugar
- 3.5 tablespoons cold butter, cubed
For the Muffins:
- 1/3 cup vegetable oil
- 3 medium eggs
- 1/2 cup sugar
- 1/2 cup milk
- 1/4 cup cream
- 1/3 cup plain yogurt
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup blueberries (tossed in 1/2 tablespoon flour)
Instructions:
- For the crumb topping, mix flour and sugar in a bowl. Add cold butter and rub in with your fingertips until crumbs form. Chill in the fridge.
- Preheat your oven to 200°C (400°F). Line a muffin pan with paper liners.
- In a large bowl, whisk together oil, eggs, sugar, milk, cream, yogurt, and vanilla extract until smooth.
- In another bowl, sift together flour, baking powder, and salt.
- Fold the wet ingredients into the dry ingredients gently until just combined. Avoid overmixing to ensure fluffy muffins.
- Fold in the flour-dusted blueberries carefully.
- Fill the muffin cups 3/4 full with the batter. Top with the chilled crumb topping.
- Bake for 8 minutes at 200°C, then reduce the oven temperature to 180°C (350°F) and bake for another 15 minutes, or until a toothpick inserted comes out clean.
- Let the muffins cool in the pan for a few minutes, then move to a wire rack to cool completely.
Serve these Classic American Blueberry Muffins warm or at room temperature. They're a delightful way to start your day or enjoy as a sweet afternoon pick-me-up. The combination of tender muffin and crunchy topping will make these a fast favorite! 🫐🧁👩🏻🍳
