The one blueberry muffin recipe you need — big lemon-scented buttermilk cakes loaded with blueberries and topped with brown sugar and oat crumble.
You can use fresh or frozen blueberries (no need to thaw).
Instead of 6 jumbo-size muffins, this recipe will also make a dozen standard muffins (check the baking time at about 20 minutes).
5 tablespoons unsalted butter, melted
3/4 cup all-purpose flour
1/2 cup light brown sugar
1/4 cup rolled oats, regular or quick
1/4 teaspoon fine sea salt
2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
Grated zest of 1 lemon
1 egg, lightly beaten
1/4 cup neutral vegetable oil, such as canola
2 tablespoons unsalted butter, melted
1 cup buttermilk
2 1/4 cups blueberries (fresh or frozen)
Preheat oven to 400 degrees with the rack positioned in the center. Oil a 6-cup muffin tin and line with muffin liners or tulip-shaped parchment liners.
Mix the ingredients for the streusel in a bowl until it forms large, moist crumbs. Set aside.
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt and lemon zest. Make a well in the center and stir in the egg, oil, butter and buttermilk. Stir just until the flour is incorporated, then fold in 1 cup of the blueberries.
Spoon the batter into the muffin cups 3/4 full. Top with the remaining blueberries and the crumble topping.
Bake 25 - 30 minutes, or until the muffins are golden brown on top and a toothpick inserted in the center of the muffins comes out with a few moist crumbs.
Recipe by Familystyle Food at https://familystylefood.com/blueberry-buttermilk-crumble-muffins/