1/4cupbuttermilk60ml. May also use sour cream, kulturmelk or greek yoghurt
2 1/2tspbaking powder
1 1/2cupsblueberriesfresh or frozen. 150g
Basic Cream Cheese Glazing
1/4cupcream cheese4 tbsp
1/4cuppowdered sugar4 tbsp
Cinnamon Cardamom Crumb Topping
Melt butter, and combine with all the dry ingredients. You will get a lumpy texture. Pour it onto a parchment lined baking sheet and spread it out and let cool.
Easy Homemade Blueberry Muffins
Preparations: Pre-heat oven to 430F (220C). Line a muffin tin with muffin liners.
Cream butter and sugar: In a large bowl, add room temperature butter and sugar and mix for 4-5 minutes using a handheld or stand mixer. You want it nice and creamy.
Add eggs: Add in eggs, one at a time, mixing between each egg. Add in 1 tsp vanilla, if using and buttermilk*.
Stir in the dry ingredients: Add in the dry ingredients; flour, baking powder and salt. Combine.
Fold in blueberries: Carefully fold in the blueberries. Frozen blueberries are easier to not crush and make a purple batter, but fresh are equally tasty.
Fill muffin tins: Fill the lined muffin tin at least 2/3, but all the way up is also good. Pack each muffin with as much crumb topping as you can and will fit. It may look like a lot, but it is amazing.
Bake: Bake at 430F (220C) for 5 minutes and then reduce temperature to 375F (190C) and bake an additional 12 minutes. 17 minutes in total.
Cool: Cool 5 minutes in the muffin tin before completely cooling on a wire rack.
Glazing: Add cream cheese and powdered sugar together in a small bowl. Cream using a handheld mixer, add water to desired consistency.
* Instead of buttermilk you may use Norwegian kulturmelk, sour cream or greek yoghurt. You may also make your own buttermilk: mixing 1/4 cup milk with 1/4 tbsp lemon juice. Let it sit 10 minutes before use.How to store: Best served the day of, but lasts a couple of days in a cake box. Add paper towels to the bottom of a cake box, add completely cooled muffins in one layer. Add paper towels on top and put the lid on. Store in a dry, room temp place.
Serving Size 1 muffin
Servings Per Container 24
Amount Per Serving
Calories 226Calories from Fat 111.6
% Daily Value*
Total Fat 12.4g19%
Saturated Fat 7.6g38%
Trans Fat g
Total Carbohydrate 26.9g9%
Dietary Fiber 0.7g3%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.
Find the recipe here: https://www.gingerwithspice.com/easy-crumb-blueberry-muffins/