Could somebody please tell me how to use a dslr camera! I’m so tired of all these non-sharp photos! It’s crazy trying to learn how to take good food photos. It’s frustrating because I feel I make this scrumpious food, like these muffins I was so excited about, and then I go to take pictures and hate them so my recipe isn’t conveyed properly. Sorry, just venting. I guess I can cook a pretty good meal but still learning how to take pics of it. Anyone with tips feel free to share =).
Finally, I have done it! I’ve created the blueberry muffin of my dreams. It has taken years of trial and error until at last I can proudly say I have made the exact blueberry muffin I’ve been dreaming of. I had a few good ones along the way, but none this good. These are fluffy, perfectly sweet, incredibly moist, flavorful, generously filled with the perfect amount of blueberries, and they’re finished off with a heavenly light crumb topping and garnished with sweet sparkling jewels, that ever so spectacular raw sugar (I LOVE raw sugar, I could eat it like candy =).
Upon eating one, my sister said it was the best blueberry muffin she’s ever had and I’d have to say I agree. After about 6 years of trial and error with the blueberry muffin I think I have bragging rights now =). I hope you try this recipe so you no longer have a need to go to that fancy bakery down the street to buy one muffin when you could make 12 even better ones for the same price at home, where you can kick back and enjoy one in the comfort of your home in your pjs =).
These are a different batch, if you want this size fill muffin cups 2/3 full and make 14-15 muffins, personally I prefer the big muffin top, the above.
Ingredients
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup buttermilk
- 7 Tbsp vegetable oil* (the easiest way to measure: measure 1/2 cup remove 1 Tbsp)
- 1 large egg
- 2 Tbsp sour cream
- 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
- 1 1/2 Tbsp Raw Sugar
Directions
- Prepare crumb topping by combining 1/3 cup flour, 1 1/2 Tbsp granulated sugar and 2 1/2 Tbsp butter in a food processor. Pulse just a few seconds until combine, it should be very fluffy (if you pulse it too much it will become dense). Pour crumb mixture into a small bowl and whisk in 1 1/2 Tbsp raw sugar (please do not leave this ingredient out, it's the crowning jewel of these muffins, it's a MUST), set aside.
- In a mixing bowl whisk together flour, baking powder, baking soda and salt, set aside. In a seperate mixing bowl, using a wire hand whisk (no electric mixer allowed here =), mix together 1 cup granulated sugar, buttermilk, vegetable oil, egg and sour cream for 1 minute. Gently whisk in dry mixture just until combine, batter should be slightly lumpy (do not over-mix, key to fluffy muffins). Fold in blueberries with a spatula. Divide mixture evenly among 12 - 14 paper lined muffin tins. Allow muffins to rest at room temperature 10 minutes, meanwhile preheat oven to 400 degrees.
- After muffins have rested, fluff crumb topping with a fork and sprinkle each muffin evenly with 1 Tbsp crumb topping mixture (if doing 14 muffins you will want to do a scant tbsp). Bake muffins 19 - 23 minutes until lightly golden and toothpick inserted in the center comes out clean. Allow to cool several minutes in muffin pan before removing to wire rack to cool.
Notes
*If you want the cupcake to be a bit denser, use 3 1/2 Tbsp vegetable oil and 3 1/2 Tbsp melted butter. I've tried both ways and love both I just prefer it a bit fluffier so I use all vegetable oil.
Katie: Ah, yes. These do look heavenly! January 26, 2012 at 11:02am
Tina: After all your effort, it would be hard to not try this recipe. The muffins do look amazing! The ingredient list tells me that these muffins do have a wonderful texture. I have actually never seen a muffin recipe with vegetable oil in it, but I do know the effect it has on using it in cupcakes. Great post and I have saved this! January 26, 2012 at 12:43pm
YummyInspirations: Wow! They look so light & fluffy! Thanks for sharing! January 26, 2012 at 3:47pm
Simply Tia: Your blueberry muffins look beautiful and delicious! January 27, 2012 at 6:32pm
Joy: I feel your pain about the pictures…..I am currently having the same problem and it is a little frustrating! However, if it makes you feel any better, I think your pictures came out great! They made me want to take a look at the recipe, so I’d say you are on the right track. Now I have to go try your recipe :) January 28, 2012 at 7:02am
MyFudo™: It looks like something I would really dream of too. I think I will use the denser variation. This has been bookmarked, of course. I will have to try this! January 28, 2012 at 7:31am
Angela: this is my first visit to your blog and i knew i was going to love it from the title of this post! i love your writing style and the recipe sounds delicious :) January 28, 2012 at 9:09pm
Jaclyn: Thanks everyone for your comments! It keeps me motivated to continue posting =) January 29, 2012 at 12:04am
Purple_Penguin_Eats: for picture taking, maybe you should add a darker background so that you can see your muffins better. *for an easy background, just put a tablecloth or colored paper either on the table or against the wall. January 31, 2012 at 1:39pm
Jaclyn: Thanks purple penguin eats for the comment! If anyone knows what causes blurred images, for example when I zoom in and focus as much as possible the edges are still blurry and even bright, then when I view them on the computer and zoom in there’s thousands of tiny squares. I really know nothing about photography, can anyone tell =)? January 31, 2012 at 2:05pm
Andrea: I love love love these. I am going to have to make these as soon as I get some blueberries. February 1, 2012 at 12:31pm
qutins: Just wanted to say that these are amazing!! I couldn’t wait for it to cool. it smelled great while baking as well. thank you for sharing a lovely recipe :) February 12, 2012 at 10:10am
Mimi: If I don’t have raw sugar, can I just double the amount of granulated sugar? March 24, 2012 at 10:55am
Jaclyn: Mimi – I wouldn’t recommend it, my sister tried and her muffins sank. I think the raw sugar is a must, it is probably my favorite part along with the blueberries. March 24, 2012 at 2:14pm
Jolene: I just made these and this recipe is a keeper! The only change I made ( I didn’t have raw sugar) was that I used light brown sugar and cinnamon for a more traditional streusel. May 8, 2012 at 2:58pm
Anonymous: I just made these this morning and I love the recipe. The only thing I changed was I used half the blueberries, and added raspberries as well. They broke apart in the mix and added a really nice flavor. Thank’s for the recipe! May 11, 2012 at 3:02pm
Jaclyn: Jolene and Anonymous – I love when I get then comments that let me know one of my recipes was tried and loved =)! Thanks so much for taking the time to comment, glad you enjoyed! The raspberry addition sounds incredible. One of my favorite pancake recipes is buttermilk oat flour pancakes with blueberries and raspberries it’s the best combo, aww I’m getting so hungry thinking of all these things. May 11, 2012 at 5:05pm
Amy: Seriously the best blueberry muffins ever. I didn’t have any raw sugar, so I doubled the granulated and they were fine :) I also ran out of all purpose flour, so used 3/4 cup of wholemeal flour (Can you tell I need to go grocery shopping??). These are really amazing! :) October 12, 2012 at 1:06am
grossy: THIS IS THE BEST THING I HAVE EVER TRIED BAKING. Thank you very much. Next time, I will remember to double the recipe. December 2, 2012 at 4:36pm
Erica: Hi! I am a teenage baking blogger! I have this series on my blog called Recipe Showdown where I try different, popular recipes and compare them side by side and see which one is the best. I compared your blueberry muffin recipe to Joy the Baker and Smitten Kitchen and you were the CLEAR winner! Check out the post here http://cannella-vita.blogspot.com/2013/02/recipe-showdown-blueberry-muffins.html# February 3, 2013 at 6:24pm
Jaclyn: Hi Erica – I love your blog, it’s been on my blogroll since I’ve had my new site =). You take amazing pics and everything you makes look delicious. Thank you so much for making, featuring and voting for my recipe =)! That is awesome especially considering who I was up against =). I’m so glad you enjoyed the muffins! February 4, 2013 at 8:28pm
Irene: I tried this just an hour ago and they were amazing and the crumble was seriously dangerously TO DIE FOR. Thank you so much for sharing this with us :) February 13, 2013 at 1:00am
Jaclyn: Irene – I’m so glad you thought so =). A secret tip – I love the crumble so much that sometimes I do double the crumble and bake it divided among separate paper lined muffin cups for a shorter amount of time (maybe half or even less) then I sprinkle it over the already crumble topped muffins because I’m a crumble obsessed woman =). I’ve tried adding more directly too the muffins but it’s too heavy and it just sinks into the muffins so if you want the bakery style with lots of crumble you should try it out =). February 14, 2013 at 9:22am
Michelle: I have made these a few times and they are terrific muffins! I think you could do any flavor with these. Going to try it with cranberry and orange next time. One thing I do different is the crumb topping, I just used all granulated sugar based recipe and had no issues with it sinking in. Thanks for the recipe! I have tried so many looking for “the one” and this is it, I my search is over! May 26, 2013 at 4:49pm
Jaclyn: I’m so glad you’ve found your search to be over with these Michelle! I haven’t made them for a while, thanks for the reminder, I need these in my life :). May 29, 2013 at 8:04pm
Michelle: Hi, I was just wondering why the rest period. I bake a lot and I have never seen that before in a quick bread recipe. June 10, 2013 at 11:21am
Jaclyn: That is a good question Michelle, back when I first started this blog (about the time of this post) I wasn’t very experienced in baking – well at least making recipes, baked a lot but hadn’t written very many of my own recipes so I was baking more by trial and error and didn’t really know any of the sciences of baking. I think now I would probably just use room temp buttermilk and eggs instead of letting them rest. I’ve been craving these lately so I need to make them again soon, I’m always just baking new things so I can blog them and don’t make it back to the other things very often – unless I’m going to a party or something then I always turn to my favorites like these :). June 10, 2013 at 8:23pm
Kimie: I’m SO excited to try these!! My sister and I both look forward to getting your emails. And I have to say that when I’m looking for a recipe for something I want to make, I come here 1st to see if you’ve done it. Everything is to die for!! And I never feel worried that it won’t come out :) (other sites I can’t say the same) Anyway, thank you for everything!! I can’t wait to make them! June 4, 2013 at 1:43pm
Jaclyn: Thanks so much for your nice comment Kimie!! I’m so glad you’ve enjoyed my site, I hope you continue to like what you find :)! June 17, 2013 at 10:12pm
Kathy: I have these in the oven right NOW! I’m so excited to try… just hope it comes out of the pan ok since I used Pam baking spray in lieu of cupcake liners! June 19, 2013 at 4:28pm
Kathy: Follow-up:
These muffins are soo tasty! They have a great texture and aren’t too sweet. Perfect for a morning muffin. I will, however, be using liners (instead of baking spray) next time. Baking directly in the pan created a slightly chewy crust around the base of the muffin which I am, personally, not a fan of.
Oh well, still scrumptious, nonetheless. :) June 19, 2013 at 4:54pm
Jaclyn: I’m so glad you liked these Kathy! Yes next time I would recommend the liners – thanks so much for the info :) and thanks for your comment! June 19, 2013 at 7:51pm