Blueberries are in season. Hallelujah! I love blueberries, don’t you? I was going to post my recipe for Buttermilk Blueberry Muffins later on in the week. But they are so delicious and easy to make, that I thought you might want to make them for your family on Sunday morning. And yes, they do have that wonderful streusel topping, with butter and brown sugar and cinnamon. The topping gives the muffins a crispy crunch that only serves to make the tangy pop of warm blueberry all the more delightful.
I use fresh buttermilk to make these muffins, which of course, is why they are called Buttermilk Blueberry Muffins. But if you don’t have buttermilk, you can substitute plain milk. I think buttermilk makes the muffin a little more moist and dense, so it stands up well to the blueberries. Oh, and don’t be shy with the amount of blueberries you use. I threw in at least an extra 1/4 cup. Because, why not? Enjoy!
- 1½ cups all-purpose flour
- ¾ cup white sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup vegetable oil
- 1 egg
- ⅓ cup buttermilk
- 1 cup fresh blueberries
- ½ cup brown sugar
- ⅓ cup all-purpose flour
- ¼ cup butter, cubed
- 1½ teaspoons ground cinnamon
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
- Combine 1½ cups flour, ¾ cup sugar, salt and baking powder. In a separate bowl or jar, combine vegetable oil, egg and milk.
- Make a well in the center of the flour mixture, and pour in the milk mixture. Stir to combine.Fold in blueberries.
- Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- To Make Crumb Topping, mix together ½ cup sugar, ⅓ cup flour, ¼ cup butter, and 1½ teaspoons cinnamon. Mix with your fingers or a fork until crumbly, and sprinkle over muffins before baking.
- Bake for 20 to 25 minutes in the preheated oven, or until done.