HOW TO MAKE MOIST AND FLUFFY BLUEBERRY MUFFINS!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and reduces saturated fat.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories while maintaining moisture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and moisture.

blueberries

🥗Healthier: blackberries

💰Cheaper: frozen blueberries

Frozen blueberries are cost-effective and still nutritious.

In a large bowl, sift together 1 and 1/2 cups of cake flour, 1 and 1/2 cups of all-purpose flour, 1/2 teaspoon of baking soda, 3 teaspoons of baking powder, 1/2 teaspoon of salt, and 1 teaspoon of cinnamon. Set aside.

In another bowl, add 1 cup of fresh blueberries and toss with 1 tablespoon of flour until coated. Set aside.

In a large bowl, add 2 eggs and beat with an electric mixer for 3 minutes until fluffy and pale.

Gradually add 1 tablespoon of sugar while continuing to beat the eggs for another 3 minutes.

Add 6 tablespoons of unsalted melted butter, 1/3 cup of vegetable oil, 1 tablespoon of lemon juice, 1/2 teaspoon of vanilla extract, and 1/3 cup of sour cream. Mix until well combined.

Gradually mix in 1 cup of buttermilk, scraping the sides of the bowl as needed.

Slowly mix in the dry ingredients until just combined. Fold in the blueberries gently.

To make the streusel, mix together 1/2 cup of white sugar, 1/3 cup of all-purpose flour, 1 and 1/2 teaspoons of cinnamon, and 1/4 cup of cold cubed butter until coarse crumbs form. Set aside.

Line a muffin pan with cupcake or muffin liners and fill each liner with batter 3/4 of the way full. Add a couple of blueberries on top and sprinkle with streusel.

Bake in the oven at 425°F for 20 to 25 minutes. Once baked, place the muffins on a wire rack to cool.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens