I love blueberry muffins! I would even go as far as to say they are my favorite. When you make that crumble to put on the top…mmmm!! When they’re baking in the oven, the smell is going to be ridiculously amazing!! With your senses being tormented, you can’t wait for them to come out of the oven.
I’m not anti butter by any means, in fact, I am very much pro butter, but I like to eat my muffins plain.
When they come out of the oven, and they’re sitting all pretty on the cooling rack, I’ll wait until one is just cool enough to eat. I’ll have my cup of coffee in hand all ready to go! Breaking it open to see all those beautiful blueberries….Oh My Goodness!!!
You have got to make these! I promise you will not be disappointed!!
So go on, use up those blueberries that are hanging out in your “fruit and veggie” drawer! Let’s face it, it’s September and we all want to get started with baking everything “cinnamon and spice”!!
Crumb topping ingredients:
- 1 cup all purpose flour (120 grams)
- 1/3 cup brown sugar (70 grams)
- 2 tablespoons granulated sugar (25 grams)
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 6 Tablespoons butter melted (85 grams)
Combine flour, sugars, baking powder and salt in small bowl. Stir in the melted butter then work the mixture with your fingers until it resembles pea sized clumps. Put aside
- 2 cups all purpose flour (240 grams)
- ½ cup brown sugar (107 grams)
- ½ cup granulated sugar (100 grams)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup canola oil (237 ml)
- 1 tablespoon lemon juice
- Zest of one lemon
- ¾ cup milk (177 ml)
- 2 eggs
- ½ tablespoon vanilla bean paste
- 1 ½ cups fresh or frozen blueberries (255 grams)
In a medium bowl whisk together the flour, sugars, baking powder, and salt. With a stand or hand held mixer, blend the oil, lemon zest, lemon juice, milk, eggs and vanilla bean paste until just combined. Fold the flour mixture into the wet ingredients (do not overmix!). Stir the blueberries into the mixture. Be gentle as to not break them.
Scoop the mix into prepared baking tins and bake at 375 degrees for 25-30 minutes. Cool on racks and enjoy! Muffins can be frozen or kept in an airtight container.