Blue-tifulberry Muffins from Zoe Bakes
I know, I know…I already have a few showstopper blueberry muffin recipes on 3Jamigos but I just found another one! From Zoe Bakes, her Blueberry Muffin with Crumble Topping. The crumble and a touch of lemon sets this muffin apart. They’re delicious and perfect with a cup of coffee or tea. During blueberry season, which happens to be right now, I head to our farmer’s market to load up on the tiny blue orbs. First, I eat some out of hand when I return from the market. Then I save some for fruit salads or a favorite spinach salad with hazelnuts, and avocado dressed in a honey mustard vinaigrette. A portion gets frozen to be enjoyed later in the year. But ultimately, the berries end up in baked goodies- there’s Blueberry Boy Bait Cake, Blueberry Hand Pies, Blueberry Cornmeal Cobbler, Blueberry Cornmeal Mochi Cake… I feel like Bubba Gump, you get the picture. I’m blue without blueberries. Search blueberries on 3jamigos.com and a plethora of recipes will pop up.
Zoe of All Trades
If by chance you aren’t familiar with Zoe Francois, let me fangirl about her for a moment. Zoe is based out of Minneapolis. She started in a different career but ultimately pivoted to food, working as a pastry chef and co-writing cookbooks. Her easy, friendly, personable style , million-dollar smile and great dessert recipes have given rise to cookbooks, videos, and a TV show. I love her show, which is filled with great tips, techniques, and ideas. It also highlights the folks and local businesses in Minneapolis and St. Paul. I have a soft spot for the Twin Cities having visited often (even in the winter) when Jamie lived there. Her book, Zoe Bakes, sits on my frequent flyer bookshelf on my island and I can’t wait until her next book, Zoe’s Cookies, comes out in September.
How the Muffin Crumbles
As much as I love Hummingbird High’s Levain Bakery Blueberry Muffins, my family is crumble-crazy. There was never a question if we would make Zoe’s muffins, the question was when. With blueberry season in full swing, the time was now. I brought home a quart of blueberries from my favorite purveyor, Triple Delight, and set upon making these muffins.
Make the crumble first as it needs to chill a bit, toss it in the fridge while making the batter. The crumble is a little on the sweet side, maybe I’ll add nuts next time and a pinch of salt. It’s a classic crumble topping, butter, and brown sugar with a hint of nutmeg and cinnamon. Work the butter in with a pastry blender or your fingers, it should look like coarse lumpy sand. Stash it in the fridge.
Cream butter and sugar until light and fluffy. Add the egg and yolk along with the vanilla and combine well. It may look slightly curdled but will smooth out after adding the dry ingredients. Be sure to scrape the sides and bottom of the bowl a couple of times during the process. It makes a difference.
Add flour mixture with sour cream or buttermilk in two portions. Do not overmix. The batter will be fairly thick and stiff. Finally, fold the blueberries into the batter by hand to avoid crushing the berries.
I love these tulip-shaped muffin tin liners but traditional cupcake papers will work too. Use an ice cream scoop (#20) to portion the batter into a muffin tin. Sprinkle the chilled crumble equally over the batter.
Bake the muffins until golden brown on the edges. The middle will be lighter than the edges. Remove from oven, serve warm. Enjoy!
While blueberries are in season make these muffins. They can also be made with frozen blueberries. Do not thaw, fold the frozen berries into the batter.
Blueberry Muffins
Ingredients
Topping
- 1/2 cup all-purpose flour bleached or unbleached will work 60g
- 2/3 cup brown sugar well packed 125g
- 1/4 tsp ground cinnamon
- 1/8 tsp freshly ground nutmeg
- 4 tbsp unsalted butter room temperature 57g
Muffins
Dry Ingredients
- 2 cups spoon and sweep 240g all-purpose flour (bleached or unbleached)* Use 210gm if using KA flour
- 3/4 tsp baking powder
- 3/8 tsp baking soda
- 3/4 tsp kosher salt
Cream Mixture
- 6 tbsp unsalted butter room temperature 86g
- 3/4 cup granulated sugar 150g
- 2 tbsp brown sugar 30g
- 1 lemon, zested
- 2 tsp vanilla extract
- 1 whole egg room temperature
- 1 yolk room temperature
Liquid Ingredients
- 1/2 cup plus 2 tbsp sour cream or buttermilk crème fraîche or yogurt work too! 135g
- 1 1/2 cups fresh or frozen blueberries** 175g
- 1 tbsp all-purpose flour
Instructions
- Preheat oven to 375°F. Prepare the topping by mixing all the ingredients in a bowl until it turns into uniform clumps. Refrigerate until ready to use.
- Prepare regular muffin tins with 7 LARGE liners. (You can bake regular sized muffins by dividing it into 12)
- Whisk together the flour, baking soda, baking powder and salt in a bowl, set aside.
- Cream the butter, sugars and zest together on medium speed, in a stand mixer with the paddle attachment, until light and fluffy, about 4 minutes. Add vanilla. Add the egg and yolk, one at a time, mixing on low just until combined. It may seem a bit curdled, because it is a lot of liquid to add to that amount of butter. It will all come together in the end.
- Add half the flour and half the sour cream. Mix on low until combined. Add the remaining flour and sour cream.
- Toss the blueberries with flour and if using frozen berries immediately fold them into the batter with two or three gentle stirs. If you over mix, the batter will turn purple and then gray. Scoop into the muffin liners.
- Sprinkle the topping over the muffins. Bake for about 35-40 minutes or until golden brown and a tester comes out with moist, but not wet, crumbs. If you are baking smaller muffins, bake for 20-25 minutes. Cool slightly and serve warm or at room temperature.
Notes
These muffins can be frozen. Thaw them out and reheat in a warm oven for about 10 minutes to serve.