Blueberry Buttermilk Muffins with Cinnamon Crumb Topping
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You see a theme here lately; it’s blueberries. It’s what happens every July when the Golden Bell Blueberry Farm opens up for picking behind my house. This morning it was blueberry buttermilk muffins with crumb topping. I adapted the recipe from the Joy of Baking. I added in the crumb topping because I liked it so much from the this blueberry crumb pie.
I’m not the kind of person that easily quits. I always figure there are lots of ways to make one recipe and when I found myself with no butter for the crumb topping, I used olive oil. That worked and there was no after taste. The olive oil didn’t overpower, but I use a nice California extra virgin olive oil. Using butter would also work. I’m also in love with Irish butter.
I love the cinnamon flavoring in the crumb topping. It’s makes the blueberry crumb muffins taste like a coffee cake. I purposely made these on the small side, and very kid friendly using cupcake wrappers. Be sure to fill the muffins almost all the way so they don’t look like cupcakes and get that awesome muffin top.
The biggest surprise with these muffins is how fast they disappeared. And I only ate one. This is probably still not the end of the blueberry festival at my house, merely one more merry berry recipe.
Blueberry Buttermilk Muffins with Olive Oil Crumb Topping
- 2 1/2 cups 325 grams all-purpose flour
- 3/4 cup 150 grams granulated white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of one lemon
- 1 large egg lightly beaten
- 1 cup 240 ml buttermilk
- 1/2 cup 120 ml olive oil or avocado oil
- 1 teaspoon pure vanilla extract
- 1 1/2 to 2 cups 360-480 ml fresh blueberries (can use frozen)
- 1/2 cup flour
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons butter
- Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Line muffin pan with paper liners, or butter or spray, with a non stick cooking spray, 12 - 2 3/4 x 1 1/2 inch muffin cups.
- Mix together in a large bowl, egg, buttermilk, oil, and vanilla extract.
- n another large bowl combine the flour, sugar, baking powder, baking soda, salt, and zest. Gently mix in berries and gently mix dry ingredients being careful not to over mix.
- Using cupcake wrappers, make medium sized muffins, filling almost full with batter.
- Mix flour sugar and cinnamon together. Using hands with mix with olive oil a little at a time to get crumb topping. You might only need a few teaspoons. I used olive oil when I ran out of butter and it worked great and no after taste.
- Top each muffin with crumb topping.
- Bake until toothpick comes clean, 20 - 25 minutes. Transfer to a wire rack and let cool for about 5 - 10 minutes before removing from pan.
- Makes 12-14 regular sized muffins.
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Glad I found your crumb recipe. I had to go back to the original JOB recipe to confirm the oven temperature. Your instructions don’t cover that. You may want to consider adding the following to the above. I’m a proofreader by trade.
Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Line with paper liners, or butter or spray, with a non stick cooking spray, 12 – 2 3/4 x 1 1/2 inch muffin cups.
G’day! LOVE blueberries too!
Love your recipe and staging of your photo too!
Now on FB too http://www.facebook.com/whatsonthelist
By all means, please keep the blueberry recipes coming!
Angela, I am in my blueberry phase as well! My next blog post has local blueberries
as well…we must eat them while they are so juicy and fresh and beautiful.
Love your recipe and the photos are very, very nice my friend.