Buttermilk Blueberry Muffins

 

Ingredients:

For the muffins:

• 3 cups all-purpose flour
• 1½ teaspoons baking powder
• 1½ teaspoons baking soda
• 4 ounces butter (8 tablespoons/½ cup/1 stick), softened
• 1¼ cups granulated sugar
• ¼ cup brown sugar
• 3 eggs
• 1½ teaspoons vanilla extract
• 1¼ cups buttermilk
• 2 cups blueberries

For the crumb topping:

• 4 tablespoons granulated sugar
• 2 tablespoons brown sugar
• ⅓ cup all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 2 ounces cold butter (4 tablespoons/¼ cup/½ stick), cut into small pieces

Instructions:

1. Preheat oven to 350°F (180°C). Grease and flour a muffin tin.
2. To make the muffin batter: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
3. In a separate bowl, whisk together the flour, baking powder, and baking soda. Add to the wet ingredients alternately with the buttermilk, beating until just combined. Fold in the blueberries.
4. To make the crumb topping: In a small bowl, combine the granulated sugar, brown sugar, flour, cinnamon, and salt. Cut in the butter with your fingers until the mixture resembles coarse crumbs.
5. Spoon the muffin batter into the prepared muffin tin, filling each cup about ⅔ full. Sprinkle the crumb topping over the batter.
6. Bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for a few minutes before removing them to a wire rack to cool completely.

Tips:

• For extra moist muffins, use whole milk instead of buttermilk.
• To prevent the blueberries from sinking to the bottom of the muffins, coat them in a tablespoon of flour before adding them to the batter.
• If you don't have a muffin tin, you can bake the muffins in greased and floured ramekins.
• To make mini muffins, bake for 9-11 minutes.
• For domed tops, fill the muffin tin papers until they are nearly full.

Enjoy!