Blueberry Muffins Recipe

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Blueberry Muffins Recipe

Ingredients:
• 1½ cups (190g) all-purpose flour
• ¾ cup (150g) granulated sugar
• ½ tsp salt
• 2 tsp baking powder
• ⅓ cup (80ml) vegetable oil
• 1 large egg
• ⅓ cup (80ml) milk
• 1 tsp vanilla extract
• 1 cup (150g) fresh or frozen blueberries
• 2 tbsp flour (for coating blueberries)

For the Crumb Topping (Optional):
• ⅓ cup (70g) brown sugar
• 2 tbsp all-purpose flour
• 1 tbsp unsalted butter, softened
• ½ tsp ground cinnamon

Instructions:
1. Preheat and Prepare:
Preheat your oven to 375°F (190°C). Line a muffin tray with paper liners or lightly grease it.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, salt, and baking powder.
3. Combine Wet Ingredients:
In a separate bowl, mix the oil, egg, milk, and vanilla extract until well combined.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredients. Gently fold using a spatula until just combined. Do not overmix; a few lumps are okay.
5. Prepare the Blueberries:
Toss the blueberries in 2 tablespoons of flour to prevent them from sinking to the bottom of the muffins. Gently fold them into the batter.
6. Make the Crumb Topping (Optional):
In a small bowl, mix the brown sugar, flour, butter, and cinnamon until crumbly.
7. Fill and Bake:
Divide the batter evenly into the muffin cups, filling them about ¾ full. Sprinkle the crumb topping on top if using.
8. Bake:
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
9. Cool and Serve:
Allow the muffins to cool in the tray for about 5 minutes, then transfer to a wire rack to cool completely.

Tips:
• For an extra lemony twist, add 1 tsp of lemon zest to the batter.
• If using frozen blueberries, don’t thaw them before adding to the batter.
• Serve with a drizzle of honey or a pat of butter for a delicious touch!

Enjoy your homemade blueberry muffins!