I posted a recipe for Jamesy’s Hearty Blueberry muffins just a few weeks ago, but another blueberry recipe has been calling to me for a while, so I indulged. The previous ones have a hearty, wholesome flavor while these are the prototypical blueberry muffin complete with crumb topping.
As you can see, I could have baked them a little longer, but I’m still learning the ins and outs of my silicon muffin pan, which sometimes browns things on the bottom if I’m not careful.
BEST BLUEBERRY MUFFINS
Adapted from Cooking Classy
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 7 Tbsp canola oil (measure 1/2 cup, remove 1 Tbsp)
- 1/4 cup buttermilk
- 1/4 cup sour cream
- 2 large eggs
- 1 1/2 cups fresh blueberries
- 1/3 cup all-purpose flour
- 1 1/2 Tbsp granulated sugar
- 2 1/2 Tbsp chilled butter, diced into small cubes
- 1 1/2 Tbsp turbinado sugar
- For the crumb topping: Put flour, granulated sugar, turbinado sugar and diced butter into a bowl. Use a pastry cutter to combine until evenly mixed and crumbly.
- Preheat oven to 400 degrees. In a mixing bowl whisk together flour, baking powder, baking soda and salt until evenly blended, set aside.
- In a separate mixing bowl, whisk together 1 cup granulated sugar, canola oil, buttermilk, sour cream and eggs until well blended, about 30 seconds.
- Using a rubber spatula, fold in flour mixture just until combined. Gently fold in blueberries.
- Divide mixture evenly among 12 muffin cups lined with paper liners or coated with cooking spray. Sprinkle each muffin evenly with 1 Tbsp crumb topping mixture.
- Bake muffins in preheated oven 18 – 22 minutes, until lightly golden and toothpick inserted in the center of muffin comes out clean. Allow to cool several minutes in muffin pan before removing to wire rack to cool.