Blueberry Crumb Muffins
As I mentioned earlier, the lovely Joanna of Cup of Jo began a “best recipe” series a few months back. Her goal is to curate the best versions of basic recipes. To do this, she asked several food bloggers to contribute recipes, ranging from cookies to pasta sauce to cocktails.
Last week on National Blueberry Muffin Day, Joanna featured my favorite recipe for blueberry muffins. As I told Joanna, I prefer for-real muffins versus the cake-like versions that have evolved. If you’re with me on this, I think you’ll love these as much as I do.
I do include a crumb topping, which is maybe a bit of a departure from traditional muffins. But, it’s just so good, I can’t resist! These are perfect for a weekend morning treat, especially when fresh blueberries are abundant. You can have them mixed up quickly and get back to your lazy morning. Enjoy!
- 3/4 cup all-purpose flour
- 2 tablespoons light brown sugar
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 1/4 teaspoon vanilla extract
- pinch of salt
- 2 & 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- pinch of salt
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest (optional)
- 1/2 cup unsalted butter, melted
- 3/4 to 1 cup blueberries
Using a fork, mix all crumb ingredients together until well-combined. Set aside.
Preheat oven to 400°. For crisper edges, grease a standard muffin pan. For softer edges, use liners in each cup instead.
Whisk together flour, baking powder, baking soda, and salt in a medium-sized bowl. Set aside.
In a large bowl, lightly beat eggs. Stir in buttermilk. Add both sugars and mix until combined. Stir in vanilla and lemon zest. Stir in melted butter. Add flour mixture in 2-3 portions. Mix until there are still streaks of flour remaining. Stir in blueberries, mixing just until combined.
Scoop about 1/4 cup of batter into each cup of prepared pan. This should fill each cup almost to the top. Sprinkle tops of each muffin with crumb mixture.
Bake for 14-16 minutes, or until a pick inserted into the center comes out with moist crumbs. Cool in pan on wire rack.
The more blueberries you use, the more muffins you’ll make. I like to use the lesser amount, and I get exactly 12 muffins with lots of crumb for each.