Ingredients

For the Batter (Makes 8)

3 large eggs
3 tablespoons sour cream (45 grams)
3 tablespoons vegetable oil (45 grams)
1 cup all-purpose flour (140 grams)
1 teaspoon baking powder
Pinch of salt
1 cup fresh blueberries (150 grams)
We recommend:

Instructions

Step 1

Prepare the Batter

In a bowl, whisk together the eggs, sugar, and a pinch of salt for a couple of minutes.
Add the vegetable oil and sour cream, then mix well.
Sift in the flour and baking powder, then whisk until smooth.
Gently fold in the blueberries using a spatula.

Step 2

Prepare the Crunchy Topping

Combine the flour, sugar, and chilled butter in a bowl.
Using your hands, quickly rub the mixture between your fingers until it forms a crumbly texture. Do not overmix to prevent the butter from melting.

Step 3

Bake the Muffins

Preheat your oven to 350°F (180°C).
Spoon the batter into lined muffin tins.
Sprinkle the crumbly topping evenly over the batter.
Bake for about 30 minutes or until a toothpick inserted into the center comes out clean and the tops are golden.
Let cool before serving. Enjoy your homemade blueberry muffins!

Servings

🌟 These blueberry muffins are versatile and pair wonderfully with a variety of side dishes and beverages. Here are some serving suggestions:

1. **Coffee or Tea:** Start your morning right with a freshly brewed cup of coffee or tea. The bitterness of the coffee or the mildness of the tea complements the sweetness of the muffins.

2. **Yogurt or Cream:** Serve your muffins with a dollop of Greek yogurt or whipped cream for an extra touch of indulgence. The creamy texture adds a luxurious contrast to the crumbly muffin topping.

3. **Fruit Salad:** A light and refreshing fruit salad on the side makes for a balanced, health-conscious breakfast or brunch.

4. **Picnic Treat:** Pack these muffins in your picnic basket! They hold well and make for an excellent snack while enjoying the great outdoors. 🍃

**Tip:** Reheat your muffins in the microwave for 10 seconds to bring back that fresh-from-the-oven warmth. Enjoy! 😋

Equipment

Variations

✨ Have special dietary needs? We've got you covered! Here are some variations to make your muffins gluten-free or vegan:

Gluten-Free Variation:
Simply replace the all-purpose flour with a gluten-free flour blend. Ensure the baking powder is also gluten-free. **Voilà!** Gluten-free muffins that taste just as amazing!

Vegan Variation:
1. **Egg Substitute:** Use a reliable egg replacer or make a flaxseed "egg" by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water.
2. **Dairy-Free:** Replace sour cream with a dairy-free yogurt and use a plant-based butter for the topping. **Ta-da!** Vegan muffins everyone will adore! 🌱

Faq

  • How do I prevent my blueberries from sinking to the bottom?

    Toss your blueberries in a bit of flour before folding them into the batter. This helps distribute them more evenly.

  • Can I use frozen blueberries?

    Yes, you can use frozen blueberries. Just make sure to thaw and drain them well to avoid excess moisture in the batter.

  • How can I achieve a perfectly crumbly topping?

    Keep the butter chilled and use your hands to mix the topping quickly. Overmixing can cause the butter to melt, making the topping less crumbly.

  • What's the best way to store these muffins?

    Store them in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage.

  • How do I adjust the recipe for high-altitude baking?

    At higher altitudes, you may need to reduce the baking powder slightly and increase the baking temperature by 15-25 degrees Fahrenheit.

  • Can I double the recipe?

    Absolutely! Just make sure to maintain the same ratios and use larger mixing bowls to accommodate the increased volume.

Nutrition facts

Blueberry Muffins with Crunchy Topping
Recipe Yield:8 muffins
Calories:Approximately 200-250 calories per muffin
Calories (Min - Max):200 - 250
Total Fat:12g
Saturated Fat:3g
Protein:4g
Total Carbohydrate:26g
Total Sugars:12g