Just the sound of that makes me want one and don’t forget the cup of coffee to go along with it. There are only a few key things you need to do to make great muffins. One don’t over mix 2 add the berries on top of the batter as a layer and they won’t sink to the bottom. Now you’re ready to make these delicious treats for breakfast or anytime.
Preheat oven to 400° degrees
1 – 12 cup muffin pan sprayed with oil or lined with paper cups spray liners with oil
2 cups fresh washed and dried blueberries or 2 cups frozen blueberries
Let’s start with the crumb topping, I love muffins with a little crunch to the top so these are a favorite.
- 1/2 cup all purpose flour
- dash of cinnamon or 1/4 of a teaspoon
- 1/4 teaspoon sea salt
- 1/2 cup sugar
- 3 tablespoons unsalted butter cold
In a medium bowl stir all the dry ingredient together. Cut the butter into small cubes using a pastry cutter or a fork cut the butter into the flour mixture until it resembles coarse meal and clumps together easily. Set aside until you have filled the muffin cups or papers if using.
When mixing the batter, the key is to muffins is not to over mix the batter. Do not over mix! With that being said you will need to mix all of your wet ingredients in one bowl and the dry in another. Muffins are not cupcakes so that being said you will only need a small amount of sugar for the cake part. Rinse and dry you blueberries if using fresh. For frozen berries us them straight out of the freezer no need to thaw.
For the dry:
- 1 3/4 cup all purpose flour
- 1/2 cup sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking power
Mix together set aside.
For the wet stuff:
- 1 large egg beaten
- 1/2 cup melted unsalted butter
- 1/2 cup buttermilk
- 1/2 cup sour cream
Mix until well blended, now add to the dry ingredient and mix only until the flour is wet. It will look lumpy and that’s what you want. Using an ice cream scoop add one scoop to each muffin cup or paper liners. Top the batter with blueberries evenly dividing between them. Now top each with a heaping tablespoon of the crumb topping add any leftover topping to each muffin. Bake for 25 to 30 minutes in a 400° degree oven when done they will be golden brown. Test the center with a tooth pick for doneness. Cool slightly and remove from muffin pan to cooling rack and serve.
Happiness is found when you stop comparing yourself to other people…