For Cleo, Daryl/Avery, and me, four years means we've posted over 200 recipes each! That's a lot of recipes. Occasionally one of our newer members will suggest that we do a week of favorite family recipes, which always makes me giggle. 200 recipes later, I have precious few family recipes left to share!
This week I asked my mom what she would like. After all, I might as well make something she'll enjoy. She voted for something she could eat as a mid-morning snack or with afternoon tea. I gave her a choice: lemon, peach, blueberry, or chocolate. She went with blueberry.
Over the years, we have posted blueberry pies, blueberry crumbles, blueberry turnovers, blueberry bars, blueberry tea cakes, blueberry tarts and blueberry muffins. So I went to the web to see what else I could possibly do with blueberries. And what did I find? A post called Finally, The Blueberry Muffin of My Dreams! How could I possibly pass that up? As someone who has baked, tweaked and eaten my way through countless variations of recipes trying to get them just right, I admire anyone who sticks with it until something is exactly the way it should be. This recipe comes from Jaclyn at Cooking Classy.
A few things drew me to the recipe. Jaclyn made a separate crumb crust for the muffins. She also used oil instead of butter. I'm a big fan of baking with oil, especially when it's something that is prone to being a little (smack your lips here) dry. And she baked them at 400 degrees! I thought I might add a little sugar drizzle to the top, but honestly, they don't need it. I think Jaclyn has truly achieved the perfect blueberry muffin.
And here's the best news. They're very easy to make. As with most muffins, you want to be careful not to over-mix the batter. It's so lovely that you can feel the air in it when you fold in the blueberries. Mine came out a bit more brown than hers (very likely because I used unbleached sugar), but they're absolutely delicious, not too sweet, and the crumb texture on the top is a lovely contrast to the soft, light muffin.
1 3/4 cups all-purpose flour
2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup buttermilk
7 tablespoon vegetable oil* (measure 1/2 cup and remove 1 tablespoon)
1 large egg
2 tablespoons sour cream
1 1/2 cups fresh blueberries
1/3 cup all-purpose flour
1 1/2 tablespoon granulated sugar
2 1/2 tablespoon chilled butter, diced
1 1/2 tablespoon Raw sugar
Make the topping first. In a food processor, combine the flour, white sugar, and chilled butter. Pulse to combine. It should be fluffy. If you over-pulse, it will become dense. Keep it fluffy! Pour into a small bowl and whisk in the raw sugar. (Jaclyn makes a point that it must be RAW sugar.) Set aside.
Mix together the flour, baking powder, baking soda and salt in a bowl. In another bowl, whisk together the sugar, buttermilk, oil, egg and sour cream. Whisk together for about one minute.
|Can you see the air in the batter?|
Gently whisk the dry ingredients into the wet ingredients, taking care not to over-mix. It will be a little bit lumpy. Fold the blueberries in with a spatula. Line a muffin tin with 12 cupcake liners and divide the batter evenly. They will fill to the very top.
Let the muffins rest for 10 minutes. Meanwhile, preheat the oven to 400.
After 10 minutes, sprinkle the topping over the muffins. Bake for 19-23 minutes until a cake tester comes out clean. They should be light golden.
Cool a few minutes in the muffin tin before moving to a rack to cool.