Blueberry Muffins

Step 1/10

Preheat oven to 356 degrees Fahrenheit (180 degrees Celsius). Grease or line a 6 cup jumbo-sized muffin pan.

Step 2/10

• ½ cup buttermilk
• 1 egg
• 2 tbsp vegetable oil
• 2 tbsp butter (melted)
• 1 tsp vanilla extract

In a small bowl, mix together buttermilk, egg, vegetable oil, melted butter, and vanilla.

Step 3/10

• 1¼ cups flour
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ cup sugar
• 1 pinch salt

In a larger bowl, mix together flour, baking powder, baking soda, sugar, and salt.

Step 4/10

Add the buttermilk mixture to the flour mixture. Mix together to form a soft dough-like consistency.

Step 5/10

• ½ lb blueberry
• ½ tsp flour
• ½ tsp sugar

In a small bowl, add blueberries and 1/2 tsp flour and sugar. Coat the blueberries in the flour mixture.

Step 6/10

Fold the coated blueberries into the batter.

Step 7/10

Add equal amounts of batter into 6 jumbo-sized muffin cups.

Step 8/10

• 1 tbsp flour
• 2 tbsp sugar
• ½ tsp ground cinnamon
• 1 tbsp butter (cold)

In a small bowl, combine 1 tbsp flour, 2 tbsp sugar, cinnamon, and cold butter. Mash together with a fork or with your hands until it forms a crumble texture.

Step 9/10

Add equal amounts of the cinnamon crumble over the batter.

Step 10/10

Bake at 356 degrees Fahrenheit (180 degrees Celsius) for 25-30 minutes.