I always have piles of blueberries in my freezer. Each summer we go and pick blueberries at the local farms and take home buckets full of them. They’re great to have around for pancakes, yogurt and obviously muffins! Over the years I’ve made dozens of different blueberry muffin recipes. Some are too sweet or they’re too cakey, but these ones were just right. Light, moist, and of course delicious.
The only change I made to the recipe was in the crumb topping. The original recipe calls for half regular sugar and half raw sugar. I didn’t have raw sugar so I just replaced it with regular sugar. Also it calls for making the crumb topping in your food processor but I was way too lazy to drag out the food processor (and then have to wash it…) so I just made the crumb topping by hand.
One more thing to note, because I used frozen blueberries in my muffins they took about 5 minutes longer to cook than the suggested time. So cook them for about 18-22 minutes if you use fresh blueberries, or closer to 25-27 minutes if they were frozen.
Now go. Make muffins. Give them to your friends and they will love you forever.
Total Time: 50 minutes
Makes: 12 muffins
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup sugar
- 7 Tbsp canola or vegetable oil
- 1/4 cup buttermilk
- 1/4 cup sour cream
- 2 large eggs
- 1 1/2 cups blueberries
- 1/3 cup all-purpose flour
- 3 Tbsp granulated sugar
- 2 1/2 Tbsp chilled butter, diced into small cubes
Preheat oven to 400 degrees F.
To make the crumb topping, combine the flour, sugar and butter in a small bowl. Using a fork or your fingers, combine the butter into the flour and sugar until it looks like small crumbs. Set aside.
To make the muffins, whisk together the flour, baking powder, baking soda and salt, set aside. In a separate large mixing bowl, whisk together 1 cup granulated sugar, canola or vegetable oil, buttermilk, sour cream and eggs. Fold in the flour mixture just until combined. Like making pancakes, you don’t want to over mix the batter.
Gently fold in blueberries.
Divide mixture evenly among 12 paper lined muffin cups.
Sprinkle each muffin evenly with 1 Tbsp crumb topping.
Bake muffins in preheated oven 18 – 22 minutes, until lightly golden and toothpick inserted in the center of muffin comes out clean. As I mentioned above, I used frozen blueberries and my muffins took about 26-27 minutes to bake completely.
Recipe is from www.cookingclassy.com.