Week 7 and baby is the cutest little blueberry. Blueberry Muffins might be my most favorite breakfast. Growing up we had muffins at least once a week. I remember putting a pat of butter on each half of those muffins still warm from the oven. So dang yummy.
This recipe is even more fun if you decide to use a tall 3.1 inch muffin mold. You can also use a regular non-stick 12 muffin pan size if you don’t have the molds. Using a liner makes prep and clean up so simple. Don’t forget to add the brown sugar crumble on top as it oozes and melts down the sides of the muffin tin as it bakes which makes the most delicious caramelized edges. Drool.
Ingredients
Muffins:
2 cups (225g) flour
3/4 teaspoon baking powder
1/4 + 1/8 teaspoon baking soda
1 teaspoon kosher salt
6 tablespoons (86g) butter, room temperature
3/4 cup (150g) sugar
3 tablespoons (30g) brown sugar
1 lemon or orange zested
2 teaspoons vanilla extract
1 egg plus 1 yolk
1/2 cup plus 2 tablespoons (135g) sour cream or buttermilk
Blueberries mixed in:
2 cups fresh or frozen regular or big size blueberries-(I avoid the tiny wild sized ones)
If you prefer more cake to berry-use 1 cup
(if you use frozen, keep them frozen until the last minute)
1 tablespoon all-purpose flour
Crumble on top:
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
⅛ teaspoon cardamom
½ teaspoon salt
4 tablespoons (57g) butter, room temperatureBlueberry Muffins
Preheat oven to 375°F
Make the crumble. Mix all of the ingredients in a bowl until it turns into a uniform crumbled texture. Refrigerate until ready to sprinkle on muffins.
Prepare the large 3.1 inch copper molds with 7 pretty white paper liners. If you don’t have these you can bake 12 regular sized muffins in a non stick muffin tin.
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 3 minutes. Add vanilla. Add the egg and yolk, mixing on low just until combined. It may seem a bit chunky, because there is a lot of liquid but it will all be ok.
Add half the flour mixture and half the sour cream. Mix on low. Add the remaining flour and sour cream. Try not to over mix- mix until just combined.
Toss the blueberries with flour and if using frozen berries immediately fold them into the batter with two or three gentle folds. If you over mix, the batter will turn purple and then gray-ewwww. Scoop into the muffin liners.
Sprinkle all the topping over the muffins. Bake the large 3.1 inch molds or large muffin tins for about 35-40 minutes or until golden brown and a tester comes out with moist, but not wet, crumbs. If you get to 40 minutes and they are still undercooked, keep extending time five minutes and checking until done.
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!
