Blueberry Buttermilk Muffins with Olive Oil Crumb Topping
Blueberry Muffins adapted from Joy of Baking, made with buttermilk and a Cinnamon Crumb Topping
Servings: 12
Ingredients
- 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)
Crumb Topping
- 1/2 cup flour
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons butter
Instructions
- 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.
Crumb Topping
- 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.