Pioneer Woman Blueberry Muffins Recipe
This Pioneer Woman Blueberry Muffins Recipe is a total winner. Many people think baking a fresh muffin is too hard.
Ingredients
- 1 1/2 cups of all-purpose flour.
- 3/4 cup of granulated white sugar.
- 2 teaspoons of baking powder.
- 1/2 teaspoon of salt.
- 1/3 cup of vegetable oil.
- 1 large egg beaten.
- 1/3 cup of whole milk.
- 1 cup of fresh blueberries.
- 1/2 cup of white sugar for topping.
- 1/3 cup of flour for topping.
- 1/4 cup of butter cold and cubed.
- 1 1/2 teaspoons of ground cinnamon.
Instructions
Heat the Oven
- Preheat your oven to 400°F. Line your muffin tin with the paper liners.
Mix Dry Items
- In a large bowl, stir flour, sugar, and powder. Add a pinch of salt to balance the sugar.
Add Wet Items
- Pour in the oil, egg, and the milk. Stir until the batter is just combined and thick.
Fold in Berries
- Gently fold in the fresh blueberries with a spoon. Do not overmix or the batter turns blue.
Fill the Tin
- Spoon the batter into the lined muffin cups. Fill them nearly to the very top edge.
Make the Topping
- Mix cold butter, sugar, cinnamon, and flour. Use a fork until it looks like crumbs.
Bake and Cool
- Sprinkle the crumble on top of each muffin. Bake for 20 to 25 minutes until golden.
Notes
- Toss berries in flour: Coat blueberries in flour before adding them. This stops them from sinking to the bottom.
- Use cold butter: Make sure the topping butter is very cold. This creates the best crunchy texture on top.
- Don't overmix: Stop stirring as soon as the flour disappears. Overmixing makes the muffins tough instead of soft.
- Fresh is best: Use fresh blueberries if you can find them. They hold their shape much better than frozen.
- Fill them up: Fill the muffin cups almost to the top. This gives you those big, beautiful muffin tops.