A couple of weeks ago, we got a request for a great, simple blueberry muffin recipe. And I thought, “Um, duh, check the recipe index! It’s totally there!” And then I remembered that somehow, over the last 3 years and nearly 500 recipes, my favorite blueberry muffin recipe not only hasn’t made it onto the blog, but it missed the cookbook cut, too! Some days I don’t know how I can live with myself.
You might be saying, “Hey, Kate, where are all the healthy recipes?!” I’m not gonna lie, this isn’t necessarily bad for you, but it’s your typical muffin. Between book business and another super-exciting little secret we hope to share with y’all in the next week or two, we’ve got a lot of muffins, so to speak, on our plates (not to be confused with muffin tops, although…well…let’s not go there) right now and we’re just trying to stay sane. With the help of baked goods.
These muffins are so super easy and you probably have all or most of the ingredients in your house already. You’ll need all-purpose flour, salt, orange or lemon rind, baking powder, buttermilk, eggs, oil (although you can sub apple sauce if you want to healthify these a little), blueberries, and sugar for the muffins…
and then butter, flour, sugar, and cinnamon for the streusel topping.
Preheat your oven to 400 and line a 12-cup muffin tin with cupcake liners.
In a large bowl, combine the flour, sugar, baking powder, salt, and citrus rind. Make a well in the center.
In a medium bowl, whisk together the egg, buttermilk, and oil. Pour it into the well and then whisk the mixture until it’s just combined.
In a small bowl, combine a little more flour and sugar and then toss the blueberries in that mixture.
Gently fold the blueberries into the batter…
And then evenly distribute the batter into the lined muffin tins so each cup is about 2/3 full.
In a small bowl, combine a little more flour, sugar, and the cinnamon, and then cut in some slightly softened butter to make crumbs. Sprinkle the crumbs over the muffin batter…
and bake for 18-20 minutes or until the muffins are golden on top and a toothpick inserted into the center of one of the muffins comes out clean. Remove the pan(s) from the oven and allow the muffins to cool for 5 minutes in the pans and then transfer them from the pan to a cooling rack. Then you should eat ‘em (because they are muffins and that’s what you do).
Recipe from Our Best Bites
1 3/4 c. all-purpose flour
2 3/4 tsp. baking powder
3/4 tsp. table salt
1/2 c. sugar
2 tsp. grated orange or lemon peel
1 large egg
3/4 c. buttermilk
1/3 c. canola oil
1 c. fresh or frozen blueberries
1 Tbsp. flour
1 Tbsp. sugar
1/4 c. sugar
2 1/2 Tbsp. flour
1/2 tsp. cinnamon
1 1/2 Tbsp. butter
Preheat oven to 400 degrees. Lightly spoon the flour into measuring cups and level ith with a knife and combine it in a large bowl with the baking powder, salt, sugar, and citrus peel. Make a well in the center of the mixture. In a smaller bowl, whisk together the egg, buttermilk, and oil. Add to the dry ingredients, stirring just until moistened.
In a small bowl, combine the remaining flour and sugar and then toss the blueberries in this mixture until they are well-coated. Gently fold the blueberry mixture into the batter. Spoon the batter into lined muffin tins, filling 2/3 full.
To make the streusel topping, combine the 1/4 c. sugar, 2 1/2 Tbsp. flour, and cinnamon. Cut in the butter with a pastry cutter or two butter knives until the mixture is crumbly. Sprinkle over the batter and bake for 18 minutes or until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean. Remove from oven and allow to cool in the pan for 5 minutes and then transfer to a cooling rack. Makes 12 muffins.