Incredible Blueberry Muffins

After going through numerous recipes for the classic blueberry muffin, what I found missing in many of the recipes was an overabundance of blueberry. The muffins in the recipe contain as much blueberries as flour, and are topped with a buttery and delicious crumb topping. The batter incorporates a combination of vegetable oil and butter, making the end result light, fluffy, and decadent.

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Incredible Blueberry Muffins

After going through numerous recipes for the classic blueberry muffin, what I found missing in many of the recipes was an overabundance of blueberry. The muffins in the recipe contain as much blueberries as flour, and are topped with a buttery and delicious crumb topping. The batter incorporates a combination of vegetable oil and butter, making the end result light, fluffy, and decadent.

Ingredients

• 2.5 cups flour ((All-Purpose))
• 1 cup plus 2 tbsp white granulated sugar
• 1 tsp baking soda
• 3 tsp baking powder
• ½ tsp salt
• 1 cup buttermilk
• 5 tbsp softened butter
• 4 tbsp vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 2.5 cups fresh blueberries
• 4 tbsp softened butter (For Crumb Topping)
• 1/3 cup flour ( (All-Purpose))
• ½ cup white sugar
• ½ teaspoon ground cinnamon

Instructions 

• Preheat oven to 385F.
• Combine and mix together your flour, sugar, baking soda, baking powder, and salt in a small bowl.
• In a large bowl, add your buttermilk, softened butter, vegetable oil, eggs, and vanilla extract.
• Taking care to not overmix the batter, incorporate the dry ingredients into the wet ingredients, using as little mixing as possible.
• It is normal if there are some small lumps in your batter at this stage.
• Carefully incorporate your blueberries into the batter.
• Mixing as little as possible to get an even distribution of blueberries throughout the batter.
• Make your crump topping by quickly mixing together your softened butter, sugar, flour, and cinnamon with a fork in a small bowl until mixed through.
• Scoop batter into well-greased muffin tins, or use paper muffin tray linings if you have them.
• Top each muffin with a spoonful of the crumb topping.
• Bake at 385F for 5 minutes, then lower the heat to 350F and bake for an additional 13-16 minutes.
• You want a golden-brown exterior.
• Remove from the trays to a resting rack as soon as the muffins are cool enough to handle, and allow to cool for an additional 15 minutes.
• These muffins are wonderful when served warm.

Notes

Avoid overmixing the blueberry muffin batter. These are best eaten the day that they are baked, but can be easily re-heated the next day in the oven. They are also amazing split open, buttered, and browned on a hot griddle.
Try to avoid eating these if you’re really hungry and alone at home by yourself. The muffins are dangerously good, and difficult to stop eating.