Blueberry Muffins

This is bar none my favorite muffin recipe. It has a crusty crumbly topping that just takes it over the top of great texture and crunch. The key is Demerara sugar for that topping. The muffin itself is so moist and you can take the basic recipe and add any fresh, frozen or even dried fruit and nuts to the batter and it’s perfect. Cut it open while it’s hot and slather it with loads of butter and I’m in paradise! The other great thing about these muffins is they heat up in the toaster oven in no time and regain that crunchy top. So, the next day when you want one for breakfast, just pop it in your toaster oven at 350 degrees for a few minutes while your coffee is brewing and you have a delicious start to any day! They also freeze well and I do the same thing with the toaster oven to get that crunchy top again.

In this recipe, I use frozen blueberries.  When I fold them into the flour mixture, I leave them frozen.  They just hold their shape better and don’t bleed out into the batter.  And really by the time I get them into their muffin cups and get the crumb topping sprinkled over the top, they’re thawed out.  I have thawed the fruits ahead of time and folded them in and it works fine, but it will change the color of the batter.  It’s really just personal preference.

Another thing I have done since this makes about a dozen muffins, is I’ll make the batter, split it into two different bowls and make two different flavors.  I’ve done banana walnut, strawberry and lemon poppy seed.  Just experiment with flavors and see what you can come up with!  Such fun!

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Here’s how I make them.

Blueberry Muffins

Blueberry Muffins

Preheat oven to 375 degrees.
Place paper muffin liners in 12 muffin cups.

Blueberry Muffins    Blueberry Muffins

In a medium bowl, whisk together the egg, buttermilk, oil and vanilla.

Blueberry Muffins

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

Blueberry Muffins     Blueberry Muffins

Fold in the frozen berries into the flour mixture to coat each berry.

If my fruit is not fresh, I prefer to fold in the frozen fruit in it’s frozen state.  They hold their shape better and they don’t bleed into the batter.  Not that it really matters, just a personal preference.

Blueberry Muffins

Make a well in the flour mixture and pour in the buttermilk mixture.

Here’s a tip for buttermilk.  Normally I try to have buttermilk in my refrigerator for these muffins, biscuits and cornbread.  But sometimes I’m out and I really am not one to run to the store for an ingredient if I can at all help it.  There are a couple of things you can do in that situation.  There is a powdered buttermilk that you can purchase at the store and add it to milk to make buttermilk.  I do have some of that.  But I have also been out of that as well and made buttermilk by adding white distilled vinegar or fresh lemon juice to the milk, half n half, cream, etc…  Super easy.  Just add 1 Tablespoon of white distilled vinegar or fresh lemon juice to 1 cup of milk.  Let it stand for 5-10 minutes.  Ready to use in any recipe that calls for buttermilk!

Blueberry Muffins

Fold to combine just until it’s incorporated.  Do not over mix. The batter should be lumpy,

Blueberry Muffins

Using an ice cream scoop, fill each muffin cup 3/4 full. I like to fill mine almost to the top so I get that true “muffin top” muffin.

Blueberry Muffins     Blueberry Muffins
In a small bowl, combine the butter, sugar, salt and flour.
Using a fork, work the butter into the dry ingredients until its crumbly and the butter is distributed well.

Blueberry Muffins

Sprinkle the crumb topping over each batter in the muffin pan.  Top with a good sprinkle of Demerara sugar.

So, what is Demerara sugar?  Demerara sugar originated in Guyana, a colony formerly called Demerara.  This sugar comes from the first pressing of the sugar cane.  That liquid is processed to form a thick syrup.  That syrup is then dehydrated to form large crystals of a golden brownish yellow color sugar that is not refined and has more of a molasses taste.  It’s really popular in bakeries sprinkled over muffins, cakes, scones and other pastries.  The crystals retain their shape and create a nice crunch when biting into a delicious pastry.

lemon-basil-cookies-b09

There’s a cookie recipe that I sprinkle Demerara sugar on.  It’s called Lemon Basil Cookies.  Yes, Basil!  Who would of thought to put basil in a cookie!  Check out that recipe, I promise, it’s delicious!

Blueberry Muffins

Bake 18-20 minutes or until a toothpick inserted in the center is clean.  This makes 12 large muffins.

Blueberry Muffins

Oh, my mouth is just watering.  Pour me a cup of coffee and I’m ready for breakfast or afternoon tea.  And your house will smell like a bakery!  This is truly an easy recipe to do, plus I love being able to split the batter and make a couple of different flavors depending on what I have in my freezer and pantry.

What is your favorite muffin?

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Here’s the printer friendly recipe.

Blueberry Muffins

Prep Time: 15 minutes

Cook Time: 18 minutes

Yield: 12 Muffins

Blueberry Muffins

This is bar none my favorite muffin recipe. It has a crusty crumbly topping that just takes it over the top of great texture and crunch. This muffin is so moist and you can take the basic recipe and add any fresh, frozen or even dried fruit and nuts to the batter and it’s perfect. Cut it open while it’s hot and slather it with loads of butter and I’m in heaven!

Ingredients

  • 1 large egg
  • 3/4 cup buttermilk
  • 2/3 cup vegetable oil
  • 2 teaspoon vanilla extract
  • 2 1/2 cups all purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 2 1/2 cups frozen blueberries
  • Crumb Topping
  • 1/4 cup butter at room temperature
  • 1/4 cup granulated sugar
  • 1/8 teaspoon salt
  • 1/2 cup all purpose flour
  • Demerara sugar

Instructions

  1. Preheat oven to 375 degrees.
  2. Place paper muffin liners in 12 muffin cups.
  3. In a medium bowl, whisk together the egg, buttermilk, oil and vanilla.
  4. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
  5. Fold in the frozen berries into the flour mixture to coat each berry.
  6. Make a well in the flour mixture and pour in the buttermilk mixture.
  7. Fold to combine just until it’s incorporated.
  8. Do not over mix. The batter should be lumpy,
  9. Fill each muffin cup 3/4 full. I like to fill mine almost to the top so I get that true “muffin top” muffin.
  10. In a small bowl, combine the butter, sugar, salt and flour.
  11. Using a fork, work the butter into the dry ingredients until its crumbly and the butter is distributed well.
  12. Sprinkle over each batter in the muffin pan.
  13. Top with a good sprinkle of Demerara sugar.
  14. Bake 18-20 minutes or when a toothpick from the center comes out clean.
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