Blueberry Muffin Bout


I used to be anti-blueberry muffin. I’d always go with the banana nut or chocolate muffin (which, lets face it–is just a cupcake). I’ve come around though to the classic pleasure of a blueberry muffin especially if it had a perfect crumble topping. I have tried a lot of different recipes in the past but never found *the one* so, here we go again with the perfect recipe search.

The first contender: To Die For Blueberry Muffins from AllRecipes. With almost 8,000 reviews, this has to be pretty good, right? I read through some of the reviews and decided to do what many did and subbed buttermilk for the milk. Mostly because I had some buttermilk that was on its last day.

One thing I like about muffins? Easy mixing, baby. One bowl, minimal fuss. Add everything in and stir. The crumble topping in this recipe made FAR more than I needed for my muffins, so I have it in the fridge for the next batch. Next time, I will double the muffin batter and keep the same amount of crumble.

These muffins were quite delicious and looked fantastic. Super soft and fluffy on the interior and just the right amount of blueberries. The crumble was tasty though some of the other all recipes reviewers subbed brown sugar in for the white sugar and I’m thinking I may do the same. The white sugar gives you almost a hardened glazey shell on the muffin rather than a traditional chunky crumble. The crumble as written is delicious–don’t get me wrong–but I am just wondering if it could be better.

Buttermilk Blueberry Muffins
Makes 8 big muffins

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup buttermilk
1 cup frozen wild blueberries (wild blueberries are smaller than regular berries)

For the crumble topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F. Line a muffin pan with muffin liners. (I didn’t and I regret this decision)

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries which may or may not turn your batter blue–don’t worry. Fill muffin cups almost to the top, and sprinkle generously with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork or pastry cutter, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done.


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