Blueberry Muffins
Ingredients
Step 1/ 10
Preheat oven to 356 degrees Fahrenheit (180 degrees Celsius). Grease or line a 6 cup jumbo-sized muffin pan.
Step 2/ 10
- ⅛ cup buttermilk
- ⅓ egg
- ⅔ tbsp vegetable oil
- ⅔ tbsp butter (melted)
- ⅓ tsp vanilla extract
In a small bowl, mix together buttermilk, egg, vegetable oil, melted butter, and vanilla.
Step 3/ 10
- ⅜ cups flour
- ½ tsp baking powder
- ⅛ tsp baking soda
- ⅛ cup sugar
- ⅓ pinch salt
In a larger bowl, mix together flour, baking powder, baking soda, sugar, and salt.
Step 4/ 10
Add the buttermilk mixture to the flour mixture. Mix together to form a soft dough-like consistency.
Step 5/ 10
- ⅛ lb blueberry
- ⅛ tsp flour
- ⅛ tsp sugar
In a small bowl, add blueberries and 1/2 tsp flour and sugar. Coat the blueberries in the flour mixture.
Step 6/ 10
Fold the coated blueberries into the batter.
Step 7/ 10
Add equal amounts of batter into 6 jumbo-sized muffin cups.
Step 8/ 10
- ⅓ tbsp flour
- ⅔ tbsp sugar
- ⅛ tsp ground cinnamon
- ⅓ tbsp butter (cold)
In a small bowl, combine 1 tbsp flour, 2 tbsp sugar, cinnamon, and cold butter. Mash together with a fork or with your hands until it forms a crumble texture.
Step 9/ 10
Add equal amounts of the cinnamon crumble over the batter.
Step 10/ 10
Bake at 356 degrees Fahrenheit (180 degrees Celsius) for 25-30 minutes.
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