Ever since I saw these delicious looking blueberry muffins, I have been wanting to make them. But, blueberries have been expensive, so I haven’t. When I went to the grocery store the other day though, they were $4 for a pint. Not too bad, so I bought them. I was excited to finally make these muffins. But, then I did what I usually do and didn’t read the whole recipe. Damn. I realized I didn’t have any Sugar in the Raw and I wanted to follow the recipe as written. So, alas, I had to wait another day to go to the store AGAIN. But, actually it is okay because I found a recipe for chocolate chip cookie sandwiches filled with marshmallow fluff frosting that I want to make…so I grabbed some Fluff too. I haven’t made the cookies yet, but I cannot imagine them to be anything short of amazing. Of course, I will share. Anyways, back to the muffins. They were easy to put together and baked up beautifully with perfect rounded tops. The cake part is fluffy and not too sweet, the blueberries are juicy, and the raw sugar gives the buttery streusel a wonderful crunch. Oh, the muffins were just as I hoped they would be.
My picky family won’t eat these muffins as they don’t like cooked fruit. But, they sure tear the heck out of any kind of raw fruit, so I can’t complain. As much as I love blueberry muffins, I
can’t shouldn’t eat all 12 muffins myself. So, I will be bringing them to work tomorrow. Too bad there are only 12 though. Actually, make that 11 because I ate one for quality control. I mean, how else could I tell you about them? But, 11 muffins and about 30 coworkers? Those are bad odds. I know it will be Monday morning, but they better move fast
Blueberry Streusel Muffins
Yield: 12 standard size muffins
1/3 cup all-purpose flour
1 1/2 Tbsp granulated sugar I used vanilla bean sugar
2 1/2 Tbsp chilled butter, diced into small cubes
1 1/2 Tbsp Sugar in the Raw
In the bowl of your food processor: Add 1/3 cup flour, 1 1/2 Tbsp granulated sugar and the cold butter cubes.
Pulse for a few seconds, just until the butter is evenly distributed throughout and the crumbs just come together in tiny crumbles. Note: The crumb mixture should still be fluffy. If you pulse too much, the crumbs become heavy and sink.
Pour the crumb mixture into a small bowl. Mix in 1 1/2 Tbsp raw sugar lightly with your fingers. Set crumb mixture aside.
1 3/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
7 Tbsp vegetable oil (you can measure 1/2 cup, then remove 1 Tbsp)
1/4 cup buttermilk shake well
1/4 cup sour cream
2 large egg eggs
1 1/2 cups fresh blueberries Washed, dried, and all stems removed
Preheat oven to 400F.
In a medium mixing bowl, add the flour, baking powder, baking soda and salt. With a wire whisk, mix for ~30 seconds or so. Set the dry ingredients aside.
In a large mixing bowl, add 1 cup granulated sugar, vegetable oil, buttermilk, sour cream and eggs. With a wire whisk, mix until well blended, ~30 seconds. Fold the flour mixture into the wet ingredients with a rubber spatula until just combined. Note: the batter should still be a bit lumpy. If you over mix, you will not have fluffy, tender muffins. Who wants that?
Gently fold in the blueberries with a rubber spatula.
With a large ice cream scoop, divide muffin batter evenly into 12 paper lined muffin cups. Take the the crumb topping, fluff it a bit with your fingers and sprinkle the entire top of each muffin (about 1 tbsp per muffin).
Bake muffins about 18 – 22 minutes, rotating the muffin tin halfway through the baking time, until they are lightly golden and pass the toothpick test.
Cool the muffins several minutes in the pan before removing to wire rack to cool.
Source: Cooking Classy