- Average
- 10 mins
- 19 mins
- Average budget
Ingredients
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup buttermilk
- 7 Tbsp vegetable oil* (the easiest way to measure: measure 1/2 cup remove 1 Tbsp)
- 1 large egg
- 2 Tbsp sour cream
- 1 1/2 cups fresh blueberries
- Crumb Topping:
- 1/3 cup all-purpose flour
- 1 1/2 Tbsp granulated sugar
- 2 1/2 Tbsp chilled butter, diced
- 1 1/2 Tbsp Raw Sugar
Preparation
Step 1
Prepare crumb topping by combining 1/3 cup flour, 1 1/2 Tbsp granulated sugar and 2 1/2 Tbsp butter in a separate large bowl; whisk with wire whisk. Then, whisk in 1 1/2 Tbsp raw sugar (please do not leave this ingredient out, it's the crowning jewel of these muffins, it's a MUST), set aside.
Step 2
In a separate bowl whisk together flour, baking powder, baking soda and salt, set aside. In an electric mixing bowl, mix together 1 cup granulated sugar, buttermilk, vegetable oil, egg and sour cream for 1 minute. Gently whisk in dry mixture just until combine, batter should be slightly lumpy (do not over-mix, key to fluffy muffins). Fold in blueberries with a spatula. Divide mixture evenly among 12 - 14 paper lined muffin tins. Allow muffins to rest at room temperature 10 minutes, meanwhile preheat oven to 400 degrees.
Step 3
After muffins have rested, fluff crumb topping with a fork and sprinkle each muffin evenly with 1 Tbsp crumb topping mixture (if doing 14 muffins you will want to do a scant tbsp). Bake muffins 19 - 23 minutes until lightly golden and toothpick inserted in the center comes out clean. Allow to cool several minutes in muffin pan before removing to wire rack to cool.
If you want the cupcake to be a bit denser, use 3 1/2 Tbsp vegetable oil and 3 1/2 Tbsp melted butter. I've tried both ways and love both I just prefer it a bit fluffier so I use all vegetable oil.