Blueberry Muffins

Is there anything more beautiful than a blueberry muffin? Not if you’re into baked goods with crumbled topping and bursts of fruit- which I am. And it just so happens that I am in Michigan where we have the best blueberries in the world (and cranberries, and cherries, and apples…). We are fortunate enough to have two blueberry seasons, and by-golly we can freeze them in-between. So eat up buttercup, life is good.

Adapted from Muffins by Williams-Sonoma

As organic as possible:

For the Topping:

1/4 cup Flour

2 Tbsp Sugar

2 Tbsp Brown sugar

1/4 tsp ground Cinnamon

2 Tbsp cold unsalted Butter

 

For the Muffins:

7 Tbsp unsalted Butter, at room temperature

3/4 cup Sugar

2 Eggs

2 1/4 cups Flour

4 tsp Baking powder

1/2 tsp Salt

1 cup Milk

1 1/2 tsp Vanilla

1 pint Fresh Blueberries

 

Preheat the oven to 375°. Grease 12 standard muffin cups with butter or non-stick cooking spray.

To make the topping, stir together the flour, granulated sugar, brown sugar, and cinnamon in a small bowl. Using a pastry cutter or your fingers, cut or rub the butter into the dry ingredients just until coarse crumbs form.

For the muffins, using an electric mixer cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition until blended into the butter.

In another bowl, stir together the flour, baking powder, and salt. Reserve a tablespoon of the dry ingredients and set aside. Add the remaining dry ingredients to the butter mixture in 2 increments, alternating with the milk and vanilla. Stir just until evenly moistened. The batter will be slightly lumpy. Gently toss the blueberries in the reserved tablespoon of flour. Carefully fold the blueberries into the batter, just until evenly distributed, no more than a few strokes. Take care not to break up the fruit. Do no over mix.

Spoon the batter into each muffin cup, filling it level with the rim of the cup. Sprinkle each muffin with some topping.

Bake until golden, dry, and springy to the touch, 20-25 minutes (until an inserted toothpick comes out clean). Let cool for about 5-10 minutes. Unmold the muffins and serve warm or at room temperature.

 

 

 

33 comments

  3. I can attest, these muffins were not only beautiful they were delicious! Thank you for sharing-It’s possible I ate more than my fair share ? Lol

  10. These are perfect for breakfast or brunch! We get imported blueberries in Malta from supermarkets so next time I see them I’ll get them and try these. Thanks for sharing Sadie! x

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