Blueberry Muffins Recipe

By Recipes by Carina · 50 min

Ingredients

Instructions

1. Make the crumble topping: mix 3 tablespoons flour, 3 tablespoons sugar and 2 teaspoons butter with a fork or your hands until it looks like fine crumbs.
2. Sift the 310g flour into a large bowl, add the baking powder and baking soda, and whisk to combine. Set aside.
3. Melt the 110g butter and let it cool, then put it in a medium bowl.
4. Add the 200g sugar, 2 eggs, vanilla extract and 250ml buttermilk to the butter and whisk until combined.
5. Pour the wet mixture into the dry ingredients and fold with a wooden spoon until no flour clumps remain. Do not overmix.
6. Gently fold in the blueberries until evenly distributed. If using frozen blueberries, toss them with a little of the dry ingredients first so the batter does not turn purple.
7. Divide the batter between 12 lined or greased muffin tins, filling almost to the top.
8. Sprinkle the crumble topping over the muffins. Bake at 220°C/425°F, then immediately lower the heat to 180°C/350°F and bake 15-20 minutes, until the tops spring back when pressed.
9. Cool the muffins on a wire rack before serving.

Summarized from Recipes by Carina's video. Watch it for the details.

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