Blueberry muffins with a crumb topping
Laura in the Kitchen · ♥ 6.8K likes · 195.6K views · 5 min video
No ratings yet
Read about blueberries in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- all-purpose flour
- salt
- baking powder
- baking soda
- fresh blueberries
- 2 whole eggs
- sugar
- vegetable oil
- vanilla extract
- cold unsalted butter
- flour
- sugar
- cinnamon
Preheat the oven to 400 and line a muffin pan.
The ingredient list
- whole milk
- 1 tsp vinegar or lemon juice
For buttermilk, stir about a teaspoon of vinegar or lemon juice into whole milk and let it sit until it curdles a little.
Homemade buttermilk
Mix the dry ingredients by hand: flour, salt, baking powder and baking soda.
Coating the blueberries in flour
Toss the blueberries in some of the dry mixture so they are coated and do not sink to the bottom of the batter; set aside.
Whisk the sugar, oil, eggs and vanilla together very well.
Add the dry ingredients, mixing while adding the buttermilk a little at a time, about three quarters of a cup; the batter should be neither too thick nor too loose.
Bringing the batter together
- ¾ cup buttermilk
Add the blueberries with any flour left in their bowl and stir them in with a spatula.
Cut the cold butter into the flour, sugar and cinnamon with a pastry cutter and top each muffin with it.
Bake 20 to 25 minutes; these took 20. Let cool completely.