I never thought I could top the best bakery muffin recipe I tried in March but I did. Thanks to purchasing four pints of blueberries last week I was forced to find something to do with the plump berries before having to freeze them. The muffins are not too sweet and you can taste the subtle hint of sour cream and buttermilk within the tender crumb. The batter is studded with plump, juicy blueberries and topped with a simple streusel crumb. Double the recipe and freeze for easy on-the-go breakfasts when school starts or for a lazy weekend breakfast in.
Blueberry Crumb Coffee Cake Muffins
makes 12 jumbo or 16 regular sized muffins
recipe inspired by Ina Garten
Ingredients:
1 1/2 sticks butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
3/4 cup sour cream
1/3 cup buttermilk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt2 half-pints fresh blueberries, picked through for stems
1 1/2 cups sugar
3 extra-large eggs, at room temperature
3/4 cup sour cream
1/3 cup buttermilk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt2 half-pints fresh blueberries, picked through for stems
Streusel Topping:
3/4 cups all-purpose flour
1/2 sugar
3/4 of a stick of butter, at room temperature
Directions:
Preheat the oven to 350 degrees F. I used mini panettone paper molds and baked them freely on a cookie sheet. You could line muffin tins with regular muffin papers as well.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. With the mixer on low speed, add the eggs one at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans (1/4 cup for regular sized muffins and 1/2 cup for jumbo muffins).
Preheat the oven to 350 degrees F. I used mini panettone paper molds and baked them freely on a cookie sheet. You could line muffin tins with regular muffin papers as well.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. With the mixer on low speed, add the eggs one at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans (1/4 cup for regular sized muffins and 1/2 cup for jumbo muffins).
For the topping: In the bowl of an electric mixer fitted with the whisk attachment combine flour and sugar. Mix to combine. Add in butter and mix until pea sized crumbles form. Top each muffin with 1 TB of topping and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a toothpick comes out clean.
