Buttermilk Blueberry Muffins with Cinnamon Streusel
These muffins are sweet, but not too sweet. They're just sweet enough and moist enough to make your muffin eaters very happy!
Servings: 12 muffins
Calories: 226kcal
Ingredients
Muffin Ingredients
- 9.5 oz. all purpose unbleached flour About 2 cups
- 1/2 cup brown sugar packed
- 1/2 tsp sea salt
- 1 1/2 tsp baking powder aluminum-free
- 3/4 cup full-fat buttermilk If you don't have full fat buttermilk, only low-fat, sub about 1/4 of this with sour cream.
- 1 egg
- 2 tsp vanilla extract
- 1/4 cup melted butter
- 1 Tbsp raw honey
- 1.5 cup or about 7 oz frozen or fresh organic blueberries If using frozen blueberries, do not defrost, just coat with about 1 Tbsp. of flour before folding in. You might need to add another minute or 2 to the baking time.
Brown Sugar Crumble Topping
- 1/4 cup brown sugar packed
- 1/4 cup butter melted and cooled
- 3 Tbsp. all purpose unbleached flour
- 1.5 tsp. cinnamon
Instructions
- Preheat oven to 425 degrees
- Combine dry ingredients in large mixing bowl: Flour through baking powder
- In a medium mixing bowl combine buttermilk, egg and vanilla extract. Whisk well.
- In a small bowl or ramekin combine melted butter and honey, allowing butter to cool off slightly after melting butter
- Once butter and honey combo only slightly warm, add to bowl with buttermilk mixture. Whisk till well combined
- Add buttermilk mixture to dry mixture bowl and combine till mostly wet mixture.
- Fold in blueberries.
- Fill greased muffin pan with batter, they will each be about half full (no paper liners necessary)
- Make Crumble Topping at any time by combining Topping ingredients in a small bowl with a fork or fingers (I like to just manipulate the butter with the sugar, flour and cinnamon with my fingers until it becomes a pasty, crumbly consistency.
- Top batter in each muffin cup with some of the crumble mixture.
- Bake muffins in oven for 5 minutes at 425 F.
- Then lower the temperature of the oven to 375 F and bake another 15 -17 mins or until toothpick comes out clean and dry. Check at 15 minutes to be safe. (Please remember different pans, oven and other factors can change your baking time)
- Cool on rack in pan for 10 minutes, then enjoy!
Nutrition
Serving: 1g | Calories: 226kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 237mg | Potassium: 108mg | Fiber: 2g | Sugar: 18g | Vitamin A: 292IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 1mg