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Classic Blueberry Muffins

Who doesn't love blueberries?! Now that summer is upon us & fresh fruit is available, these blueberry muffins are a must! They are super moist, filled with juicy berries & topped with the most delicious crumbly topping! YUM. Whip up a batch for easy breakfasts or snacks on the go - delish!

Classic Blueberry Muffins (Serves: 12)


For the muffins:

- 2 1/2 cups flour - 2 1/2 tsp baking powder - 1 tsp salt - 3/4 cup sugar - 2 large eggs - 1/4 cup + 4 Tbsp vegetable oil - 1 1/4 cup buttermilk (or 1 1/4 cup milk + 1 Tbsp vinegar) - 2 tsp vanilla extract - 1 1/2 cups fresh blueberries, divided (fresh or frozen) *see note below

For the topping:

- 1/3 cup melted butter

- 1/3 cup flour

- 1/3 cup oats

- 1/3 cup brown sugar

- Cinnamon, to taste Directions

1. Preheat oven to 425 degrees. Line muffin tin with 12 liners. Set aside.

2. In a large bowl, whisk together flour, baking powder and salt. Set aside.

3. In another large mixing bowl, whisk together sugar and eggs. Mixture will be thick! To this mixture, whisk in oil, buttermilk* and vanilla. Mix until just combined.

4. Add your wet ingredients to your dry and whisk until combined and smooth. Stir in 1 1/4 cup of fresh blueberries.

5. In a small mixing bowl, combine all of the ingredients to make the topping. Stir until mixture is crumbly. Set aside.

6. Fill muffin tins almost up to the top with batter. Use the remaining blueberries on top of the muffins by gently pressing 3-4 on the top of each muffin. Sprinkle crumble topping on top of each muffin.

7. Bake for 18-20 minutes until a inserted toothpick comes out clean.

8. Muffins last covered for up to 5 days. Enjoy!


- If using fresh blueberries, toss them in 1 Tbsp flour before adding to the batter. This helps them not to sink to the bottom of the muffins!

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