blueberry muffins

I’m very much into blueberry muffins—I think I really did convince myself they were the healthier option (best muffin flavour, don’t tell me otherwise). Either way, nothing beats biting into a moist, juicy, warm muffin in the morning with a black coffee. You can whip up a fresh batch in just thirty minutes, too!

recipe (makes 3-4 jumbo muffins):

• 1/2 cup (125ml) buttermilk—or alternatively, add 1 tsp of white vinegar to regular milk
• 1 egg
• 2 tbsp oil
• 2 tbsp unsalted butter
• splash of vanilla essence/extract
• 1 & 1/4 cup (185g) all-purpose flour
• 1 & 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup (100g) sugar
• pinch of salt
• blueberries
• Optional streusel topping: 1 tbsp flour, 2 tbsp sugar, 1/2 tsp cinnamon, 1 tbsp cold butter

method:

1. Combine buttermilk, egg, oil, butter, and vanilla in one bowl and whisk.
2. Combine flour, baking powder, baking soda, sugar, and salt in another bowl.
3. Combine wet and dry ingredients and fold gently together.
4. Fold in blueberries and scoop evenly into a muffin pan lined with baking paper.
5. To make streusel, combine ingredients and use a fork to “cut” ingredients together until they form rough crumbs. Sprinkle on top of muffins.
6. Preheat oven to 180 degrees Celcius and bake muffins for 25 to 30 minutes.
7. You’re done!