Quick and easy blueberry muffin recipe
Prep Time: 15 mins | Cook Time: 25-30 mins | Yield: 10-12 muffins
I'm back, y'all! I took a brief hiatus from posting, as the new year somehow flew by and it's now mid-March. For this month's recipe, I'm inspired by upcoming season. Spring is here, it stays light out later, and it's nearly blueberry season! This recipe is quick and easy and stays fresh in an airtight container for up to 4 days - if it lasts that long.
Ingredients
1 1/2 cup all purpose flour
3/4 cup white sugar
3 teaspoons baking powder
1/3 cup oat milk
1/3 cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 6-ounce container of blueberries
For the crumble:
4 tablespoons white sugar
4 tablespoons unsalted butter, softened
3 tablespoons all purpose flour
Instructions
Preheat oven to 400° F.
In a large bowl mix flour, sugar, and baking powder. Put aside.
In a separate small bowl, mix egg, oil, vanilla extract, and oat milk.
Pour wet ingredients into the large bowl with dry ingredients and mix until thoroughly incorporated. Batter should be thick and heavy.
Fold in blueberries into the batter, making sure to carefully fold in and not overmix.
In a small bowl, prepare the crumble. Using a fork, combine butter, sugar, and flour until it creates a crumbly mixture.
Scoop 1 1/2 to 2 tablespoons of batter into muffin liners. (Note: I used a bigger liner so I used a bit more batter per, and created less total muffins.)
Top each muffin with about 1 tablespoon of crumble.
Bake 25-30 minutes or until crumble is golden brown and toothpick comes out clean.
Cool before eating. Enjoy!
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