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 !!
There is a perfect balance of fresh blue berries and cake in this recipe. The muffins are soft, and not overly moist with a tad bit of crunch from the crumb topping. 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 here. 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. A 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.
I like to see the burst of blue in golden yellow cake batter – the the main reason why I prefer to use fresh berries. The purple dots of blueberries provide a striking contrast against the golden yellow of the muffins.
There the picture says it all 🙂 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.