Since this is the second “best” recipe in a row, I decided I better clarify something so I don’t come off as arrogant and rude. I label them as the best because these are the best blueberry muffins to me. They are the best I’ve had for my taste. I don’t mean to say this is the best the world has to offer – that would be taking it too far. I just hope they become the best in your opinion too. I don’t believe I make the best recipes in the world but I do hope they taste pretty amazing.
With that said, this is basically a recipe repost. Not entirely though. I made a few minor tweaks to give the recipe more structure. I first posted them just over 2 years ago and back then I didn’t know a lot about baking – especially in creating a recipe. It was more my best guess then trial and error. I also wanted new pictures for a muffin I loved so much (I’ve learned a little more about picture taking too. I’ve still got a ways to go though).
These things are little pillows of happiness. Or something to that effect, I know I’m happy when I’m eating one :). They are incredibly soft and perfectly fluffy. You’d think they lack flavor because they lack butter (in the cake portion), but that isn’t the case. It just leaves more room for the blueberry flavor to shine, plus the buttermilk steps in and helps enhance the flavor. The oil produces a moister muffin than butter can, which is why I’ve used it in these. The crumb topping is a must, and I’ve said it before and I’ll say it again, so is the raw sugar. It gives the muffins that sweet little crunch over the top (just like the kind at the bakery) and these muffins just wouldn’t be the same without it.
Be sure to try these soon because I have the feeling you’re going to love them. Enjoy!
- 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 or vegetable oil* (measure 1/2 cup remove 1 Tbsp)
- 1/4 cup buttermilk
- 1/4 cup sour cream
- 2 large egg 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 Raw Sugar
- For the crumb topping:
- To a food processor add 1/3 cup flour, 1 1/2 Tbsp granulated sugar and diced butter. Pulse several seconds just until butter is distributed and until it somewhat comes together in tiny crumbles, it should still be fluffy (if you pulse it too much it will become dense and too wet, which will just weigh down the tops of the muffins and it will sink). Pour crumb mixture into a small bowl and whisk in 1 1/2 Tbsp raw sugar, set aside.
- For the muffin:
- Preheat oven to 400 degrees. In a mixing bowl whisk together flour, baking powder, baking soda and salt for 30 seconds, set aside. In a separate large mixing bowl, using a wire hand whisk, mix together 1 cup granulated sugar, canola or vegetable oil, buttermilk, sour cream and eggs until well blended, about 30 seconds. Using a rubber spatula, fold in flour mixture just until combine (batter should be slightly lumpy. Don't over-mix, key to fluffy muffins). Gently fold in blueberries. Divide mixture evenly among 12 paper lined muffin cups. Fluff crumb topping with a fork and 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. Best served day baked.
- Recipe Source: Cooking Classy