Scratch Made Blueberry Muffins
Made from scratch blueberry muffins that taste like they came straight from a bakery. Let’s not forget about that crumble topping either, so yummy!
I love baking with my kids on the weekend and nothing feels more like Saturday morning more than a warm blueberry muffin with extra butter on top. I grew up baking these with my aunt Ramona and just biting into one brings me back to those special moments with her.
These Scratch Made Blueberry Muffins are so easy and delicious, you will never buy box muffins again.Â
The Deets:
The key to any good bakery style muffin is, using REAL butter (not oil) and buttermilk. The base for this mufin can easily be used with different ingredients to make your own personal favorite. I love to make these with fresh strawberries or chocolate chips too!
Ingredients:
- unsalted butter
- sugar
- eggs
- Buttermilk:Â let’s be real, no one keeps buttermilk stocked in the fridge and sometimes it’s hard to find at the grocery store. You can always make your own. Just follow this recipe:
- 1 tbsp of lemon juice
- 1 cup of whole milk
             – Add the Lemon juice to the milk, stir and let sit for 10 minutes. That’s it!
- vanilla extract
- fresh blueberries
- flour
- salt
- baking sodaÂ
- baking powderÂ
- brown sugar
The Prep:
- I like to start by pre-heating my oven to 425 degrees and preparing my muffin pan with non-stick spray.
- Next, I will melt the butter for the crumble topping and then stir in the brown sugar, sugar, flour and salt (just a pinch).
- Then, grab a small bowll and measure your flour, baking powder, baking soda and salt- stir until combined and set aside.
- Using a larger bowl, pour in the melted (but cooled down) butter, eggs, sugar, vanilla, and buttermilk, give it a good stir and slowly add you flour mixture. You want to use more of a folding technique.
- Then, fold in your blueberries.
- Add a heaping 1/2 cup of mixture into each muffin and then top with the crumble.Â
- Place muffins in the oven and immediately turn the oven down to 375 degrees. bake for about 14 mins or until you can pull out a clean toothpick.
Pro Tip:Â this recipe makes 12 LARGE bakery style muffins. If you have little people eating these, you might want to consider making 18 smaller muffins for easy eating!
See, wasn’t that easy? I promise, you will never buy box muffins again!
I always let my kids help me, they love to do the stiring and eat all of the blueberries! lolÂ
I hope you enjoy making these for your FAM next Saturday morning!
xoxoÂ
Les
Scratch Made Blueberry Muffins
Ingredients
- 1/2 cup unsalted butter- melted and then cooled 1 stick
- 1 cup granulated sugar
- 2 eggs room temperature
- 1 cup buttermilk
- 2 tsp vanilla extract
- 1 1/2 cups fresh blueberries
- 2 1/2 cups all purpose flour or 1 to1 glutten free flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Crumble Topping:
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 3 tbsp melted butter
- pinch of salt
Let's Make It
- For the crumble: mix the melted butter with the sugar, salt and flour and set aside.
- Pre-heat your oven to 425 degrees
- Prepare the muffin pan with non-stick spray or foil lined baking cups.
- Wash your blueberries and pull of any stems- dry on a paper towel and set aside.
- In a bowl- mix together the flour, baking powder, baking soda and salt.
- In another bowl mix together the melted butter, sugar, eggs, vanilla and buttermilk.
- Once you have thouroughly mixed together the wet ingredients, then you can slowly start adding the dry ingredients. Be careful not to over-mix, you want to do more of a folding motion than mixing, then fold in the blueberries.
- Scoop a heaping 1/2 cup into each muffin and then top each muffin with the cruble topping.
- Place the muffins in your oven and then immediately turn the oven down to 375 degrees and continue baking for about 14 minutes (I like to start checking them around 10 minutes). Your muffins are done when you are able to pull out a clean toothpick from the center of the muffin.
- Cool in muffin pan for 10-15 minutes before removing from pan.
- Store on the countertop for 2 days or in the refridgerator for 6 days.
