Try my Blueberry Muffins for some mouth watering breakfast happiness. A moist blueberry laden muffin with a bakery quality crumb topping – delightful!
I have been making lots of blueberry muffins lately. I’ve just been craving them. I’ve also tried many recipes for them. This recipe is from Cook’s Illustrated and so far it’s my favorite. The recipe actually has you make your own blueberry jam to add to the muffins. I think when I make these again, and I will make them again SOON, I just might use jarred blueberry jam. Since fresh blueberries are so expensive, this just makes more sense to me. These muffins are really moist and tender and they have an awesome crumb topping. They are totally delicious. I hope you give them a try!
- 3 Tablespoons Sugar
- 3 Tablespoons Dark Brown Sugar
- 1/2 Cup Plus 3 Tablespoons All-Purpose Flour
- 5 Tablespoons Unsalted Butter Melted and Warm
- 2 Cups Fresh Blueberries
- 1 1/8 Cup Sugar
- 2 1/2 Cups All-Purpose Flour
- 2 1/2 Teaspoons Baking Powder
- 1 Teaspoon Salt
- 2 Eggs Large
- 4 Tablespoons Unsalted Butter Melted and Cooled Slightly
- 1/4 Cup Vegetable Oil
- 1 Cup Buttermilk Well Shaken
- 1 1/2 Teaspoons Vanilla Extract
- FOR THE TOPPING: Stir together sugar, brown sugar, salt, and flour in small bowl until combined. Drizzle with warm butter and toss with a fork until evenly moistened and mixture forms large chunks with some pea-sized pieces throughout. Set aside.
- FOR THE MUFFINS: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tin with nonstick cooking spray. Bring 1 cup blueberries and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently until berries have broken down and the mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
- Whisk flour, baking powder, and salt together in large bowl. Whisk remaining 11/8 cups sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using a rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not over mix.)
- Following photos below, use ice cream scoop or large spoon to divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle streusel topping evenly over muffins.
- Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.
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