This is our Blueberry muffin recipe. A wonderful fluffy cup of joy, and also part of a nutritious breakfast. You can pick the last elements to make this a perfect meal to start your day. If not breakfast you can have it with brunch or even as a nice snack. Either way, you won’t regret eating this nice treat. This sneaks in a little bit of fiber and vitamin K. We hope you love our Blueberry muffin recipe.
(Muffin)
- Butter 1/2 cup/112 grams
- Eggs 2/ 100 grams
- Sugar 1 cup/225 grams
- Vanilla 2 tsp/ 10 grams
- Lemon juice 2 tsp/ 10 grams
- Lemon zest 1
- Blueberries 1 1/2 cups/ 225 grams
- Buttermilk 1 cup/210 grams
- Flour 2 1/4 cup/ 350 grams
- Salt 2 tsp/ 10 grams
- Baking powder 2 tsp/ 8 grams
(Topping)
- Flour 1/4 cup/ 35 grams
- Sugar 1/3 cup/ 55 grams
- Butter 2 Tbsp/ 28 grams
- Preheat oven to 400°
- Cream the sugar and butter with a hand or stand mixer for a minute or until fluffy.
- Mix in the eggs slowly, then add the vanilla, lemon juice, zest, and buttercream and mix well.
- In a separate bowl, sift in the flour, salt, and baking powder, and stir them together until well combined.
- Combine the wet and dry ingredients mix until just combined.
- Fold in the blueberries
- In a small bowl mix the topping ingredients together. flour, sugar, and butter for the crumble.
- Spray the cupcake baking sheet and fill about 12 paper cups full of the batter. Sprinkle the topping evenly on all the muffins.
- Bake for 23-26 mins check with a toothpick it’s cooked when the toothpick comes out clean.
- Let cool before plating and eating.
Enjoy!
Leave a Reply