Nov 07 2009
Blueberry Muffins
I’ve spent the past couple of years searching for the perfect blueberry muffin recipe. It couldn’t be too sweet, too dense, too cake-like, not sweet enough, and it had to have a quality that has you coming back for more.
This recipe is immensely popular, so it’s possible you’ve already seen it or tried it. But if you haven’t, and you love blueberry muffins as much as I do, you’ll want to get thee into a kitchen, pronto! Do yourself a favor and don’t even think about skipping the crumb topping – it’s really what makes these muffins special. I’ve made the topping using all granulated sugar, all brown sugar, and a mix of the two. I prefer all granulated, but really, all varieties are quite delicious.
Blueberry Muffins
adapted from All Recipes
1 1/2 c unbleached all-purpose flour
3/4 c granulated sugar
1/2 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
1/3 c canola oil
1 large egg
1/3 c buttermilk
1 c blueberries (fresh or frozen)
1/2 c brown sugar
1/3 c all-purpose flour
1/4 c butter, cubed
1 1/2 tsp ground cinnamon
1. Preheat oven to 400 F and line muffin pan with papers.
2. Combine first five ingredients in medium-sized bowl, stir to mix. In a glass measuring cup, pour in 1/3 c canola oil and large egg. Add enough buttermilk to fill to the 1 c mark. Mix liquid contents with dry ingredients, stir until just mixed. Add blueberries, stir to combine (be careful not to overmix). Fill muffin cups to the top.
3. In a small bowl, mix together 1/2 c flour, brown sugar, butter, and cinnamon. Use your fingers to mix ingredients together until a crumbly mixture is achieved. Sprinkle over muffins before baking.
4. Bake for 20-25 minutes or until inserted toothpick comes out clean.
[…] at that. While this recipe qualifies as my second favorite blueberry muffin recipe (the first being these delicious creations), they are still a delicious treat. They’re dense but not overly sweet, so the flavor from […]
Blueberry muffins are one of my favorites! These look scrumptious! I wouldn’t dream of skipping that topping – that’s one of the best parts!
Blueberry are my favorite muffins, too, by far.
These look so puffy and yummy!
[…] were delicious and moist, especially after a night chilling on the counter. I used a recipe from My Madison Bistro, but because I didn’t have brown sugar, I skipped out on the topping, and use a pinch of […]
[…] On the other hand, I do have a lot of notes about what I would do differently with this recipe next time: I would use cake flour, I would use McIntosh apples, and I would use less flour in the crumb layer, along with just brown sugar (2/3 cup). Also, I wouldn’t melt the butter in the crumb layer, I would dice the cold butter and mix it into the crumb with my fingers (like I do with my crumble apple pie and my blueberry muffins). […]
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