Finally, The Blueberry Muffin of My Dreams

My favorite blueberry muffin recipe. Soft and sweet, studded with plenty of fresh blueberries and finished with a buttery crumble.

Course: Breakfast
Cuisine: American
Keyword: Blueberry Muffins
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 14
Author: Jaclyn

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

Crumb Topping

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.

Recipe 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.