Warm and cozy, blueberry muffins are a breakfast staple! The brow sugar based crumble topping on these is especially good.
Blueberry Muffins
Makes 6 large molds or 12 regular sized muffins
Topping:
1/2 cup (56g) all-purpose flour (bleached or unbleached will work for this)
1/2 cup plus 2 tablespoons (110g) brown sugar, well packed
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly ground nutmeg
½ teaspoon salt
4 tablespoons (57g) unsalted butter, room temperature
Muffins:
2 cups (spoon and sweep) (225g) bleached or unbleached all-purpose flour
3/4 teaspoon baking powder
1/4 + 1/8 teaspoon baking soda
1 teaspoon kosher salt
3 tablespoons (86g) unsalted butter, room temperature
3 tablespoons neutral oil
3/4 cup (150g) sugar
3 tablespoons (30g) brown sugar
1 lemon zested
2 teaspoons vanilla extract
1 whole egg
1 yolk
1/2 cup plus 2 tablespoons (135g) sour cream, plain full fat yogurt, or buttermilk
Blueberries:
1-2 cups fresh or frozen regular or big size blueberries-(I avoid the tiny wild sized ones)
(if you use frozen, keep them frozen until the last minute)
1 tablespoon all-purpose flour
To make the muffins:
Preheat oven to 375°F
Prepare the topping by mixing all the ingredients in a bowl until it turns into uniform clumps. Refrigerate until ready to sprinkle on muffins.
Line the large muffin molds with 6 large liners. (or you can bake regular sized muffins by dividing it into 12 and using regular cupcake liners)
Whisk together the flour, baking soda, baking powder and salt in a bowl, set aside.
Cream the butter, sugars and zest together on medium speed, in a stand mixer with the paddle attachment, until light and fluffy, about 4 minutes. Add vanilla. Add the egg and yolk, one at a time, mixing on low just until combined. It may seem a bit curdled, because it is a lot of liquid to add to that amount of butter. It will all come together in the end.
Add half the flour and half the sour cream. Mix on low until combined. Add the remaining flour and sour cream.
Toss the blueberries with flour and if using frozen berries immediately fold them into the batter with two or three gentle stirs. If you over mix, the batter will turn purple and then gray. Scoop into the muffin liners.
Sprinkle the topping over the muffins. Bake for about 35-40 minutes or until golden brown and a tester comes out with moist, but not wet, crumbs. If you are baking smaller muffins, bake for 20-25 minutes. Cool slightly and serve warm or at room temperature.
The muffins can be frozen. Thaw them out and reheat in a warm oven for about 10 minutes to serve.
