I simply love this blue berry muffin !
The picture does not do it justice – here is the reason why , I never get a chance to get a good snap . These do disappear faster than I would like. One of these days, I have to make them when no one is around !! I finally got around to clicking some before they were gobbled up :-). The secret , I discovered, is to to make sure that everyone is either fed well or asleep !
There is a perfect balance of fresh blue berries and cake in this recipe. The muffins are soft, and not overly moist. If you prefer a bit of crunch add the crumb topping. My go to topping for this is a mix of faked almonds and and cinnamon sugar. Check the video for a closer look.
The topping is lightly sweet, with most of the crunch coming from the flaked almonds.And don’t worry most people will be able to do a better job of the crumb than I did in there. This is the blue berry muffin to make and share !!
I love blueberries , in fact everyone in the family do, so much so that we rarely get a chance to cook with them ! There was a time when we tried growing our own blueberry bush in the yard. The poor bush wasn’t happy there at all. The few tiny blueberries it managed to produce didn’t even get a chance to turn blue before eager hands reached out and made quick work of it. Suffice to stay that, it didn’t last long.
These muffins should be made with fresh berries. The burst of purplish blue in the golden yellow cake can not be achieved by the dry berries. In addition these keep the cake moist. It is such a lovely contrast !
These are made with crumb topping and are choke-full of berries. The pictures are pretty much self explanatory. For more detailed process click on the video below.
Here are a few things to keep in mind to get the perfect blueberry muffins .
- Start with room temperature ingredients.
- The berries must be fresh and firm – no mashed or wrinkled ones here. Save those for sauces, jams and the like.
- Wash and pat dry the blueberries. Toss the berries in 1 to 2 tablespoons of flour just before adding them to the batter. Discard the excess flour.
- If you must, reduce the sugar in the muffin batter to 3/4 C, or alternately increase it to 1 1/2C . The muffins in the recipe are lightly sweet.
- Use butter and not oil . Oil increase the moistness and the muffins will not keep well, not that there will be many to store any way!
- Fold in the blueberries last. Scoop the batter over and around the berries without mashing them (check video). Try to do this with the least amount of turns as possible. The idea is to maintain the friction provided by the flour dusting on the blueberries . This prevents the berries from sinking to the bottom as it cooks .
- Spray / grease the muffin tins even when using liners. The muffins rise over the top and occasionally fall through the cracks and stick to the pan.
- This recipe works best with eggs , egg substitutes tends to increase the moisture, making the muffins sticky as it cools.
And lastly – even though the recipe says cream butter and sugar, and then add eggs. You could add softened butter, sugar , eggs and vanilla all together in the first step. This can be done in a food processor as well. Add butter , egg, milk , vanilla and sugar to the processor bowl and pulse a few times. Add the flour , baking powder and salt. Pulse a few more times till all the flour is mixed in. Fold in the blueberries into the jar reserving a few. Pour the batter into the muffin cups . Divide the reserved berries and place on top of the muffin batter. Gently press the berries in until only the top is visible. Spread a little of the crumb mix on top and bake.
Golden yellow muffins filled with blueberries.
- 2 C AP Flour (240g)
- 1 C Sugar ( 200g )
- 1/2 C Butter (110g )
- 2 Eggs
- 1/2 C Milk (120g)
- 2 Tsp Baking Powder
- 1/2 Tsp Salt
- 2 C Blueberry Fresh
- 1/4 C Slivered Almonds
- 2 Tbsp Raw Sugar - 2 Tbsp
- 1/2 Tsp Cinnamon
- Make sure that all the ingredients are at room temperature.
- Sift the flour, baking powder and salt together and set aside.
- Beat the softened butter and sugar together until creamy. Add the eggs and mix in . To this add the vanilla extract and mix well. Add the flour and milk in batches and gently fold in, starting and ending with flour.
- Toss the blueberries in 1 to 2 Tbsp of flour Shake of excess flour and add the blueberries to the batter. Slowly fold in the berries without breaking them.
- Grease the muffin tin and line the cups. Scoop the batter into the muffin cups filling almost all the way to the top. Sprinkle a little of the crumb topping on top .
- Bake at 350°F (175°C) for 20 to 25 minutes until the tops brown lightly and a skewer inserted into the center of a muffin comes out clean ( without sticky cake batter).
- Remove from the oven and cool in the pan for 2 minutes. Transfer to a cooling rack to cool completely.
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