Blueberry Buttermilk Muffins
Prep Time 15 mins
Cook Time 20 mins
Serves 12
Difficulty N/A
Ingredients
- Batter:
- 2 cups (500 mL) Robin Hood® Original All Purpose Flour
- 1 tsp (5 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1/2 tsp (2 mL) salt
- 1 egg
- 1 cup (250 mL) buttermilk
- 3/4 cup (175 mL) sugar
- 1/3 cup (75 mL) Vegetable or Canola Oil
- 1 tsp (5 mL) vanilla extract
- 1 cup (250 mL) blueberries, fresh or frozen
- Streusel Topping:
- 2 tbsp (30 mL) brown sugar
- 1/4 tsp (1 mL) cinnamon
Directions
Step 1:
Preheat oven to 375ºF (190ºC). Grease or line 12 muffin cups with paper liners.
Step 2:
Batter: Combine flour, baking powder, baking soda and salt in a large bowl.
Step 3:
Whisk egg, buttermilk, sugar, oil and vanilla together in a separate large bowl. Add egg mixture to flour mixture. Add blueberries and stir just until combined. Spoon batter into prepared muffin tins.
Step 4:
Streusel: Combine brown sugar and cinnamon in a small bowl. Sprinkle evenly over muffins.
Step 5:
Bake in preheated oven for 18 to 20 minutes or until toothpick inserted in centre comes out clean. Cool on wire rack.