On the weekends, we love to make breakfast from scratch. During the week, it’s nothing fancy, but when Saturday morning rolls around, you’ll find me in the kitchen, making muffins, pancakes, eggs, or biscuits. It’s become a tradition in our house and the boys look forward to weekend breakfasts. They usually request pancakes, but anytime I can convince them to stray from their favorite, I make these muffins. They are like a big, fluffy bakery muffin with a crumb topping.
Here’s a couple tips for making these muffins: Let your butter come to room temperature before making the crumb topping. It will mix in to the sugar and flour much more easily. The crumb topping will still seem dry, but don’t worry – sprinkle it on anyway. The batter for these muffins is thick. If it’s so thick that you can’t get the dry ingredients mixed in, add 1 Tbsp oil and 1 Tbsp milk. You shouldn’t need any more than that. Here’s a picture of the batter after it’s mixed. You can get an idea of how thick it is by looking at the back of the spoon.
I hope you make these muffins and love them as much as we do!
Perfect Blueberry Muffins
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
Ingredients
For the muffins
3 cups all purpose flour
1 1/2 cups white sugar
1 tsp salt
4 tsp baking powder
2/3 cup extra light olive oil (or vegetable oil)
2 eggs
2/3 cup milk
1 1/2 tsp vanilla extract
1/4 tsp almond extract
2 cups fresh blueberries
For the crumb topping
1/2 cup brown sugar
2/3 cup all purpose flour
1/4 cup butter, at room temperature
1 tsp ground cinnamon
Instructions
Preheat oven to 400ºF. Grease muffin tin well or line with muffin liners. Lightly spray the top of the muffin pan with cooking spray so that the crumb topping doesn’t stick.
In a large bowl, use a fork to combine flour, sugar, salt, and baking powder. In another bowl, mix the extra light olive oil, milk, eggs, vanilla extract, and almond extract. Mix with the flour mixture, just until flour is moistened, being careful not to over mix. Gently fold in the blueberries. Fill the muffin cups right to the top.
To make crumb topping
Combine brown sugar, flour, butter, and cinnamon. Mix with a fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes, or until a toothpick comes out clean.