Keri M.: "I love blueberry muffins and these are so good. M…" Read More
14Ingredients
1180Calories
45Minutes

These blueberry muffins make for the perfect addition to a weekend brunch. A touch of buttermilk adds a pleasant richness to the muffins, while the fresh blueberries add a lovely color and sweetness. Enjoy these muffins fresh out of the oven with a pat of butter for a delicious and sweet breakfast bite. Bring these to your next brunch gathering or enjoy them on a lazy Sunday morning.

Ingredients

  • 6 tablespoons powdered sugar
  • 50 grams flour
  • 5 tablespoons butter (soft)
  • 450 grams flour
  • 2 tablespoons baking soda
  • salt
  • 250 grams sugar
  • 1 egg
  • 250 grams blueberries
  • 2 tablespoons water
  • 70 grams melted butter
  • 40 grams oil
  • 200 grams buttermilk
  • 2 tablespoons vanilla extract

Directions

  1. In a bowl, mix the powdered sugar, flour, and butter with your fingertips until obtaining a mixture close to a "crumble" (coarse sand).
  2. Set aside.In a saucepan, cook the blueberries in 2 tablespoons water over medium heat for 5 minutes.
  3. When the blueberries have burst, turn off the heat, and mash coarsely with a fork.
  4. Let cool.
  5. Preheat oven to 425 degrees Fahrenheit.
  6. In a bowl, mix the flour, baking soda and a pinch of salt, and make a well in the center.
  7. In another bowl, whisk the egg and the sugar until the mixture whitens.
  8. Add the butter and the oil and mix gently.
  9. Finally, add the buttermilk and the vanilla, continue mixing.
  10. When the mixture is smooth, pour in flour, and mix gently with a spatula.
  11. Do not mix too hard and too long: as soon as it is smooth, stop.
  12. Finally, add the remaining fresh blueberries.
  13. Pour a teaspoon of dough into each baking cup (you need to keep half the dough), then evenly distribute the crushed blueberries into the cups.
  14. Then cover with with another tablespoon of dough and top off with the streusel dough.
  15. Bake for 15-20 minutes: muffins should be golden, to test doneness, a knife should come out clean after being inserted in a muffin.
  16. Cool on a rack.
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NutritionView more

1180Calories
Sodium98%DV2350mg
Fat65%DV42g
Protein33%DV17g
Carbs60%DV181g
Fiber20%DV5g

PER SERVING *

Calories1180Calories from Fat380
% DAILY VALUE*
Total Fat42g65%
Saturated Fat20g100%
Trans Fat
Cholesterol135mg45%
Sodium2350mg98%
Potassium310mg9%
Protein17g33%
Calories from Fat380
% DAILY VALUE*
Total Carbohydrate181g60%
Dietary Fiber5g20%
Sugars83g166%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Keri M. 30 Jun 2015
I love blueberry muffins and these are so good. Make sure to read thru the instructions as you cook some of the berries to layer the cakes and keep some fresh to fold into the batter. Every bite has blueberries!