Ahh the blueberry muffin. I rank these alongside apple pie and chocolate chip cookies on the list of American bakeshop classics.
Blueberry muffins were my favorite when I was a kid. I remember baking them with a simple mix from the grocery store and feeling so accomplished. When I graduated from the mix I tried many muffin recipes, always looking for the one that would yield a hearty and sweet muffin. If you look at classic muffin recipes from many years ago you’ll notice that they often contain little sugar and a modest amount of fat. In todays bakeries muffins have graduated to become richer and sweeter treats, something that no one seems to mind.
I enjoy this recipe because it produces a hearty muffin with a satisfying texture and taste. Use as many blueberries as you like here; I prefer about a cup and a half. The crumb is optional but undoubtedly takes these babies over the top and produces a bakeshop quality product.
Some notes:
*Observe the mixing method in the video. Mixing these muffins by hand requires some restraint. Once the dry ingredients are moistened, stop mixing and fold in your berries. Over mixing the batter will increase the gluten development in the flour and could cause a less delicate muffin.
*This buttermilk muffin base works well with any number of mix-ins! Just use your imagination. Dark chocolate chips, finely chopped apples and walnuts, toasted almonds and cranberries; have fun with it!
- MUFFINS
- 2¾ cups all purpose flour (355 grams)
- ¾ cup white sugar (150 grams)
- ¾ cup light brown sugar (160 grams)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 eggs, at room temperature
- 10 tablespoons unsalted butter, melted and cooled (5 ounces)
- 2 tablespoons vegetable oil (1 ounce)
- ¾ cup buttermilk, at room temperature (6 ounces)
- 1 tablespoon pure vanilla extract
- 1½ cups blueberries, fresh or frozen
- CRUMB
- 4 ounces unsalted butter, melted
- ⅔ cup brown sugar (135 grams)
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1½ cups all purpose flour (188 grams)
- Preheat your oven to 375* F. Position the oven rack towards the center of the oven
- Lightly spray two standard muffin tins with nonstick spray and line 16 of the tins with muffin liners
- PREPARE THE CRUMB
- Whisk the melted butter, brown sugar, cinnamon and salt in a medium mixing bowl
- Add the flour and mix until completely blended and crumbly, set aside
- PREPARE THE MUFFIN BATTER
- In a large mixing bowl, sift together the flour, sugars, salt, baking powder, and baking soda
- Whisk the dry ingredients to combine and make a well in the center of the ingredients
- In a separate bowl whisk to combine the eggs, melted butter, oil, buttermilk and vanilla
- Pour the liquid ingredients into the center of the dry ingredients
- Using a spatula, stir together the batter JUST until the dry ingredients are moistened. Dont overmix
- Gently fold in the blueberries. Some may break, that is ok
- Use a 2 ounce scoop or a ¼ cup measuring cup to portion heaping scoops of batter into each lined muffin cavity
- Top each muffin with about 2 tablespoons of crumb, gently pushing the crumb in place
- Bake the muffin at 375*F for about 25 minutes, until a toothpick inserted into the muffins comes out with a few moist crumbs. You may need to push some of the crumb aside to test the baked muffins
- Cool for 5-10 minutes in the muffin tin and then move to a wire rack to cool
- Enjoy warm or at room temperature
Blueberry muffin recipe
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