The Pioneer Woman Tasty Kitchen
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Best Blueberry Muffins

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Level: Easy

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Description

These Blueberry Muffins with crumb topping are just heavenly. They are slightly crunchy on the outside, sweet and soft on the inside and plump full of sweet juicy blueberries with a delectable sweet cinnamon crumb topping.

Ingredients

  • FOR THE CRUMB TOPPING:
  • ½ cups Brown Sugar
  • ½ cups All-purpose Flour
  • ¼ cups Butter Softened And Cut In Four Tablespoons
  • 1-½ teaspoon Ground Cinnamon
  • FOR THE MUFFINS:
  • 1-½ cup Flour
  • ¾ cups Sugar
  • ¼ teaspoons Salt
  • 2 teaspoons Baking Powder
  • 1  Large Egg
  • ⅓ cups Buttermilk
  • ⅓ cups Vegetable Oil
  • 1-¼ cup Fresh Blueberries

Preparation

In small bowl using a fork, mix ingredients for the crumb topping. Set aside.

Preheat oven to 375ºF. Spray 12-count muffin pan with nonstick baking spray.

In medium bowl, whisk flour, sugar, salt and baking powder. In small bowl, whisk egg, buttermilk and oil. Stir wet mixture into dry mixture, stirring just until combined.

Using a tablespoon, spoon 1 tablespoon of batter into each muffin hole (this will help keep blueberries from sinking to the bottom of the muffins). Fold blueberries in remaining batter.

Spoon batter into the muffin holes, dividing equally. Divide crumb topping equally over the top of the muffins.

Bake 20–25 minutes. Check after 20 minutes. Remove muffins from tin after cooling for 5–10 minutes.

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