by National Muffin Day has been observed on February 20th each year since the late 1970s. The origins of this food holiday are a bit mysterious, but it is believed to have first emerged around the time when muffins were gaining immense popularity in America. Blueberry muffins are a classic treat loved by many! Here’s a delicious and simple recipe for you to try:
Ingredients:
- 1 and 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 – 1/2 cup milk (adjust based on batter consistency)
- 1 and 1/2 teaspoons vanilla extract
- 1 cup fresh blueberries (or frozen, thawed and drained)
For the delicious optional topping:
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons cold unsalted butter, cut into small cubes
- 1/2 teaspoon ground cinnamon (optional)
Instructions:
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
In a separate bowl, whisk together the vegetable oil, egg, milk, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
Gently fold in the blueberries using a spatula or spoon.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
In a small bowl, prepare the topping by combining the sugar, flour, and cinnamon. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
Sprinkle the topping over the muffin batter in each cup.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Enjoy your homemade blueberry muffins! They’re best served warm with a pat of butter, but they’re delicious at room temperature too.
