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It all started when I found blueberries on sale at Cozmo last week – seriously fresh berries are expensive in Jordan but totally worth it when on sale.

Using fresh blueberries made all of the difference to me, so if you have a fresh handful at home go ahead, it won’t go to waste.

If you don’t have fresh, you can use frozen. Do not thaw them just add them as is.

Blue Berry Muffins

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Prep Time 7 mins
Cook Time 18 mins
Total Time 25 mins
Course Dessert
Cuisine American

Equipment

  • Stand mixer is preferred

Ingredients
  

Dry Ingredients

  • 1 ½ cup flour
  • ¾ cup white sugar
  • ½ tsp salt
  • 2 tsp baking powder

Wet Ingredients

  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • ½ tsp vanilla
  • ½ tsp lemon extract

Filling

  • 1 cup blueberries

Streusel Topping

  • ¼ cup brown sugar
  • ¼ cup flour
  • 25 g butter

Instructions
 

  • Preheat oven to 200 degrees.
  • In the bowl of your stand mixer or any bowl of choice mix together all dry ingredients.
  • In a separate bowl mix together all wet ingredients.
  • Add wet ingredients to dry ingredients and mix until well incorporated and dough forms.
  • Fold in blueberries using a spatula, do not mix using stand mixer or hand mixer so they don't break.
  • Mix the topping ingredients together (flour and brown sugar) and shred cold butter into the mixture.
  • Mix using your fingers and rub until a wet sand texture is formed. If too dry add more shredded cold butter until desired consistency is reached.
  • Line up a muffin tin with baking paper, i prefer silicon molds and spray the top so it doesn't stick when the muffins rise.
  • Fill in the mixture into each mold and top with the streusel crumble
  • Bake for 18 minutes or until a tooth pick comes out clear without drying out the berries.

Notes

Keyword Blue Berry Muffins