Ingredients for Blueberry Buckle Muffins
- 4 tablespoons (57g) cold unsalted butter
- 1/4 cup (50g) packed brown sugar
- 2 large eggs
- 1/2 cup (120ml) milk
- 1 teaspoon vanilla extract
- All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Blueberries
- 1/4 teaspoon ground cinnamon
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How to Make Blueberry Buckle Muffins
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, cream together 1/2 cup (113g) softened butter and 1 cup (200g) granulated sugar using an electric mixer until light and fluffy.
- Beat in 2 large eggs, then stir in 1/2 cup (120ml) milk and 1 teaspoon vanilla extract.
- In a separate medium bowl, whisk together 2 cups (250g) all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in 2 cups (200g) fresh or frozen blueberries.
- Fill each muffin cup about ¾ full.
- For the crumble topping: In a small bowl, combine 1/4 cup (50g) all-purpose flour, 1/4 cup (50g) packed brown sugar, 1/4 teaspoon ground cinnamon, and 4 tablespoons (57g) cold unsalted butter, cut into small pieces.
- Use your fingers or a pastry blender to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the muffins.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for 10-15 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
82g
Fat
27g
Carbs
14g
