Today, in honor of a snow day, I decided a batch of blueberry muffins would make the perfect breakfast. This is my favorite blueberry muffin recipe, primarily because it uses buttermilk which makes the muffins fluffy and keeps them from becoming dry.
THE BEST BLUEBERRY MUFFINS
Nonstick cooking spray or muffin papers
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup unsalted butter, melted and cooled
2/3 cup sugar
2 large eggs
1 tsp. pure vanilla extract
1 tsp. grated lemon zest
1 cup buttermilk
1-1/2 cups blueberries, fresh or frozen, picked over for stems.
1 cup all-purpose flour
3 TBS. light brown sugar
2 TBS. granulated sugar
1 tsp. baking powder
Pinch of salt
6 TBS. unsalted butter, chilled and diced
1. Preheat oven to 375 degrees Fahrenheit. Spray with cooking spray or line a 12-cup muffin tin with paper liners.
2. To prepare muffin batter, combine flour, baking powder, baking soda, and salt in a medium-sized mixing bowl.
3. Whisk together the cooled melted butter, sugar, eggs, vanilla, lemon zest, and buttermilk in a large mixing blow. Stir in the flour mixture until just combined. Gently fold in the blueberries.
4. To prepare the crumble topping, mix the flour, brown sugar, granulated sugar, baking powder and salt. Add the diced butter and work it into the flour mixture with your hands until well combined.
5. Fill each muffin cup with about three-quarters full. Sprinkle the crumb topping on top of each muffin. Bake muffins until they are golden and the toothpick inserted into the center comes out clean, about 20-25 minutes. Let them cool in the pan for about 5 minutes before moving to a wire rack.