EASY BLUEBERRY MUFFINS ...

EASY BLUEBERRY MUFFINS

adapted from :    you tube@homecookingadventure.com

Ingredients :

1 3/4  cups  all-purpose flour   (220 gm)

2/3  cup  sugar   (135 gm)

1/4  tsp  salt   (1 gm)

2  tsp  baking powder   (8 gm)

1/2  cup  vegetable oil   (110 ml)

2  eggs   (large)

1/2  cup  buttermilk   (120 gm)

1  tsp  vanilla extract   (5 gm)

Lemon zest from 1 lemon

200  gm  fresh or frozen blueberries

Crumb Topping :

3  tbsp  sugar   (45 gm)

1/4  cup  all-purpose flour   (30 gm)

2  tbsp  butter   ~  melted   (30 gm)

Instructions :

Preheat the oven to 375'F/190'C.  Line a 12 cavity muffin pan with paperliners.  Set aside.

In a large bowl add sugar and lemon zest.  Mix to release oils from the zest and sugar becomes pale yellow.

Add eggs and mix to combine.  Gradually incorporate oil and then add buttermilk and vanilla extract.

In a medium bowl whisk together flour with baking powder and salt.  Incorporate into egg mixture.  Don't overmix.

Fold the blueberries into the batter.  (if using frozen blueberries, don't thaw and toss them first with 1 tablespoon of flour).

Divide the batter equally into muffin cups.

Prepare crumb topping :   In a medium bowl combine sugar with flour and melted butter, using a fork.

Divide the crumbs on top of each muffin.

Bake for about 25 minutes until lightly golden and a toothpick inserted into the center comes out clean.  Cool muffins on a wire rack.

Enjoy !!!

Tips :   Buttermilk :   1/2 cup fresh milk (120 gm) + 1/2 tbsp white vinegar/fresh lemon juice   ~  mix together and let stand for 10 minutes before using.