Fresh Blueberry Muffins

Whip up these fresh blueberry muffins with basic pantry ingredients. They're made with buttermilk and just the right amount of sweetness. Topped with a crumbly cinnamon-sugar mixture, they bake up soft and fluffy with bursts of juicy blueberries.

Ingredients

2 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
1/2 cup vegetable oil
1 cup buttermilk
3/4 cup granulated sugar
1 1/2 teaspoon vanilla extract
1 3/4 cup frozen blueberries

Topping

1/2 cup granulated sugar
1/3 cup all-purpose flour
1/4 cup butter cubed
1 1/2 teaspoon ground cinnamon

Instructions

Preheat the oven to 400°F (200°C). Grease a muffin tin or line with muffin cups.
In a large bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg.
In a separate bowl, whisk together the eggs, buttermilk, sugar, oil, and vanilla extract.
Add the wet ingredients to the dry mixture and stir until just moistened. Do not overmix.
Gently fold in the frozen blueberries, ensuring even distribution throughout the batter.
Divide the batter evenly into the prepared muffin cups. Sprinkle generously with the cinnamon-sugar topping.
Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

Notes

If you prefer a more intense cinnamon flavor, feel free to add more to the topping or the batter.
You can use fresh blueberries instead of frozen if available, but frozen blueberries tend to hold their shape better during baking.
To make the topping crumble perfectly, use cold butter and mix it into the dry ingredients until it forms pea-sized pieces.