I mentioned in this post that I was on the hunt for a collection of classic recipes I’ll have for ages. You know- the ones that someday will turn into “Mom’s famous recipe for-”. I have a handful of these types of recipes and am on the hunt for a few others. I’m happy to say that when it comes to a perfect blueberry muffin- I found it last week.
In the past, I have struggled with finding a fruit-based muffin that has a thick enough batter for the fruit to not sink to the bottom. I wanted my blueberries to be evenly distributed throughout so you got one with every bite. I also wanted nice round domes with a crumbly topping. These were perfect on all accounts. The berries were so plump and juicy and right there in every single bite. The crumb topping was the perfect touch, and next time I think I’ll add even a bit more. There is no doubt I’ll be making this recipe many times to come!
- 2 cups all purpose flour?
- 1 1/2 teaspoons baking powder
- ?1/2 teaspoon salt
- ?1/2 cup (1 stick) unsalted butter, softened?
- 1 cup sugar?
- 2 large eggs
- ?2 teaspoons vanilla extract?
- 1/2 cup buttermilk
- ?2 cups blueberries, fresh or frozen
- Streusel Topping:
- ?4 tablespoons brown sugar
- 1 tablespoon flour?
- 2 teaspoons melted butter
- large pinch of cinnamon
- Preheat oven to 350º. Lightly grease a muffin tin with cooking spray or vegetable oil, or line with paper muffin liners.
- In a small bowl, whisk together sugar and flour. Add butter and mix together until texture is crumbly, and butter is fully mixed in.
- In another small bowl, whisk together flour, baking powder and salt and set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla and buttermilk. Add flour mixture and stir until just combined.?Gently stir in blueberries.
- Divide batter evenly into 12 muffin cups. Sprinkle muffins with streusel topping.
- Bake at 350º for 20 to 25 min, until a tester inserted into the center comes out clean.
- Cool slightly before eating.
Recipe adapted from Barbara Bakes