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Blueberry Muffins

Adapted from Smitten Kitchen's Perfect Blueberry Muffins
Prep Time15 minutes
Cook Time40 minutes
Course: Breakfast, Brunch, Muffins
Cuisine: American
Keyword: Blueberry Muffins
Servings: 9 muffins

Ingredients

Dough

  • 5 tablespoons unsalted butter 70 grams
  • 1/2 cup granulated sugar 3 1/2 ounces or 100 grams
  • Finely grated zest from 1/2 a lemon or orange would be good too
  • 3/4 cup sour cream or full fat yogurt but Sour Cream is preferred
  • 1 large egg
  • 1 teaspoon vanilla extract optional
  • 1 1/2 teaspoons baking powder 7 grams
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea or table salt
  • 1 1/2 cups all-purpose flour 195 grams
  • 1 1/4 cups blueberries, fresh or frozen (no need to defrost) SK recommends 1-1/4 to 1-1/2 cup of berries. I think 1-1/4 cups is plenty. Reserve some berries to add to the top of the batter after filling the muffin tin.
  • 3 tablespoons turbinado sugar in the raw sugar

Crumb topping:

  • 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar or brown sugar I like to do half and half
  • 2-3 tablespoons unsalted butter slightly melted
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon optional
  • 1 tablespoon chopped nuts optional

Instructions

For the Muffins:

  • Heat oven to 375°F. Line a muffin tin with 9 paper liners or spray each cup with a nonstick spray.
  • Melt butter in the bottom of a large bowl and whisk in sugar, zest, sour cream or yogurt, and egg, until smooth and vanilla if using. Whisk in baking powder, baking soda and, salt until fully combined, then lightly fold in flour and berries. Batter will be very thick, like cookie dough.
  • Divide between prepared muffin cups, press a couple of the reserved blueberries into the top of the batter, and sprinkle each with 1 teaspoon turbinado sugar, which will seem over-the-top but will be the perfect crunchy top. Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean (you know, except for blueberry goo). Let cool in pan for 10 minutes then the rest of the way on a rack.

For the Crumb Topping: (optional)

  • In a medium bowl, combine the flour and sugar. Add cinnamon, if desired. Slowly drizzle the butter into the bowl while stirring the crumbs with a fork. I like to start with 1.5-2 Tablespoons and add more as needed until the crumbs form. Do not over-mix (you do not want this to become like a dough).
  • Place in freezer while making muffins remove from freezer and break it up using Sprinkle across muffins, quick breads, or pie.