Perfect Blueberry Muffins

These blueberry muffins are some of the best I've ever had. They're not dry or crumbly, just perfectly moist and delicious. I also think muffins are very forgiving, so this is a great opportunity for a newbie to baking. Even better, you can mix it all by hand, and it's likely you have many of the ingredients already in your pantry.

These muffins have an optional brown sugar crumble on top to give them a golden look and buttery taste.

This recipe yields 12 muffins.
It takes about 40 minutes to complete (25 minutes to bake).

You will need:

Food Items

• 1 1/2 cup flour
• 3/4 cup white sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/3 cup plus 1/4 cup buttermilk (if you don't have buttermilk, try this hack)
• 1 teaspoon vanilla extract
• 1/3 cup canola (or vegetable) oil
• 1 egg
• 1 cup blueberries
• Pam or other cooking spray

Optional Sugar Crumble Ingredients:

• 1/4 cup very soft butter, quartered
• 1/3 cup flour
• 1/2 cup brown sugar

Non-Food Items

• muffin pan
• mixing bowls
• mixing spoon
• whisk

Preheat the oven to 400 degrees Fahrenheit. 

Measure out the following ingredients:

• 1 1/2 cup flour
• 3/4 cup white sugar
• 2 teaspoons baking powder
• 1 teaspoon salt

Pour the ingredients into a large mixing bowl and whisk until they're nicely combined.

Measure out the following wet ingredients:

• 1/3 cup plus 1/4 cup buttermilk
• 1 teaspoon vanilla extract
• 1/3 cup canola (or vegetable) oil
• 1 egg

Combine the ingredients in a smaller mixing bowl and whisk them together.

Be aware, the buttermilk and the oil are going to curdle the mixture a bit, it's not a problem.

Create a small well or hole in the dry ingredients. Pour the wet ingredients in the well and mix until all of the ingredients are combined. Then, gently mix or "fold in" the blueberries. 

It's important that all of your ingredients are well combined before you mix in the blueberries. You just want to use a stir or two to mix in the blueberries, otherwise, you'll end up with crushed berries and purple batter.

I say it's optional, but the butter crumble topping is the best part.

Measure out the ingredients:

• 1/4 cup soft butter, quartered
• 1/3 cup flour
• 1/2 cup brown sugar

Cut up your butter into a few large chunks, this will make mixing easier. Using a whisk, mix the ingredients together until you get a crumbly look. I also did a little smashing action with the whisk.

It's important to have soft butter, but do not over-mix, or else you'll lose the crumbly effect. If you over mix it, you can try to fix it by using your hands to spread it over the muffins.

Ok, we're almost there.

Spray the muffin pan with a nice coat of cooking spray, or you can just use cupcake liners.

Pour the batter into the pans until they're about 2/3rds full. Top them off with a nice layer of the sugar crumble.

Place in the preheated oven and bake for 25 minutes.

Yay! You've made it to the end. Let them cool a little before you chow down. But they're best eaten warm, because they're amazing.

Thanks for reading my muffInstructable.

If you enjoyed this recipe, you can find more at my blog: aweekfromthursday.com.