Blueberry Muffins

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.