Classic Blueberry Muffins

I have tiny bit obsession for muffins. Specifically, blueberry muffins from either Costco or Starbucks. My mom used to buy the ones from Costco quite often when I was younger. Unfortunately, she stopped buying them as we got older. My mom felt that if she bought them, they would be too tempting to eat. In addition, almost everyone in our household had started adapting to living a healthier lifestyle. So, we only wanted nutritious foods and snacks in our pantry...In turn, this lead to not buying them.

I've learned to eat decadent pastries and desserts in moderation and just enjoy on the weekends.

Blueberry Muffins are still my absolute favorite ordered item with my coffee or just as a side dessert after my breakfast meal.

So, I decided to come up with an awesome recipe for blueberry muffins that I can count on, anytime I'm craving these buttery, moist, delicious pop of blueberry muffins.

These muffins have that crunchy, sugar topping that you're looking for! As for me, I always eat the muffin top piece first and it's totally addicting!

Classic Blueberry Muffins

Yield: 12 muffins

Dry Ingredients

• 2 cups all purpose flour

• 2 tsp baking powder

• ¼ tsp baking soda

• ½ tsp kosher salt

Wet Ingredients

• 1 stick room temperature unsalted butter (½ cup)

• 1 cup granulated sugar plus more for the muffin tops sprinkle

• 2 eggs

• ¼ cup vegetable oil

• ⅓ cup milk

• 1 ¼ cup blueberries plus 1 tsp flour to coat

Directions

1. Preheat the oven to 375 degrees Fahrenheit.

2. Spray and grease your muffin pan with nonstick baking spray or line muffin tins with paper liners.

3. In a separate bowl, sift or combine together the flour, salt, baking powder and baking soda. Set aside.

4. In a small bowl, toss the blueberries with the 1 tsp flour until all coated. Set aside.

5. Using a stand mixer with paddle attachment, beat the room temperature butter and sugar for about 3 minutes. Add the vegetable oil, then the eggs one at a time. Continue mixing.

6. Start pouring in the flour mixture and milk in batches until all combined.

7. Remove the bowl from the stand mixer and fold in the blueberries.

8. Distribute the batter evenly in the muffin tins and top with ½ tsp sugar for golden brown crunchy muffin top.

9. Bake for 23-25 minutes, until the toothpick comes out clean.

Note: If you want to make these into lemon blueberry muffins, add 2 tablespoons of lemon juice and zest of one lemon after step 5!