There are few things more satisfying than the beautiful smells that permeate your home as you bake a fresh batch of blueberry muffins. Although, one of those things is actually eating the warm muffins once they’ve come out of the oven! Even if you find the idea of baking for scratch a little intimidating, this recipe is easy to follow and virtually fool-proof. With a little bit of time and some staple ingredients, you’ll be enjoying some fresh baked muffins of your own!
Ingredients:
Muffin Batter
- 3 cups all-purpose flour
- 1 1/3 cups sugar
- 1 teaspoon salt
- 4 teaspoons baking powder
- 2/3 cup vegetable oil
- 2/3 cup milk
- 2 eggs
- 2 cups frozen blueberries
- 1 teaspoon lemon juice
Crumble Topping
- 1/3 cup sugar
- 1/2 cup flour
- 1 teaspoon cinnamon powder
- 1 teaspoon ginger powder
- ¼ cup cold butter, cubed
Instructions:
Preheat the oven to 400 degrees Fahrenheit and grease a twelve cup muffin tin, or line the cups with paper muffin liners. In a small bowl, mix the crumble topping ingredients together with your fingers or a fork or a pastry cutter until it forms coarse crumbs. Set topping aside. Tip: If your kitchen is very warm, place the bowl of topping in the fridge to keep the butter from softening while you continue baking.
Combine the flour, sugar, baking powder, and salt in one bowl and whisk to distribute the baking powder evenly. In a second bowl, combine the oil, milk, and eggs. Create a well in the center of the dry ingredients and pour in the wet ingredients. Stir just until a batter has formed, do not over mix. Quickly fold in the blueberries and lemon juice. (The batter will be very thick!) Fill the muffin cups to the top with batter. Top the batter with the crumble topping and bake for 20-25 minutes in the middle of the oven.
Let the muffins cool for as long as you can stand to wait, and enjoy!
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