This recipe has ended my search for the perfect Blueberry Muffin. It has a rich, firm, crumb that can hold up to the tons of blueberries inside, and tastes like a proper muffin, not cake mix with a couple of berries added in like most seem to do. In addition to all that, it has a light, streusel topping that pops with cinnamon. This recipe, like so many others, appears to have a long and winding history. I first discovered it when my niece, Toni, made some for my husband Dick, and I stole one when he wasn’t looking. I begged Toni for the recipe, and as is our way of recipe development, we ‘made it our own’ by changing it so that it was just right for us. This is the world of cooking – everybody has their own spin on the classics, and that’s a very good thing.
As mentioned earlier, these guys have a nice, sturdy texture. And they need it because we double loaded the berries inside. They have a nice, subtle streusel topping with just a touch of cinnamon, and if I were a blueberry I would not hesitate to tell you that cinnamon is one of my all time favorite pals.
Pile them up in a basket, pass the butter and stand back. But first, grab a couple for yourself. You baked them, after all.
Thanks to Tricia for baking this recipe. And thank you so much for reading the blog today – we really appreciate it. xoxoxox
- FOR THE MUFFINS
- 2.5 cups all-purpose flour
- 1-teaspoon baking soda
- 1-tablespoon baking powder
- ½ teaspoon salt
- 8 tablespoons butter – melted and cooled (the recipe calls for unsalted butter, but I never bother with it, so feel free to add regular or unsalted)
- 2 large eggs
- 1 cup sugar
- 1 tablespoon vanilla (we use double strength, so feel free to double)
- 1 cup milk or half and half
- 2 cups fresh blueberries
- FOR THE TOPPING
- 2 to 3 teaspoons butter, melted and cooled (the recipe calls for unsalted butter, but I never bother with it, so feel free to add regular or unsalted)
- ¼ teaspoon cinnamon
- 1 tablespoon flour
- 4 tablespoons sugar
- FOR THE MUFFINS
- Preheat oven to 425 and prepare muffin pan by inserting liners or apply baking spray.
- In medium size bowl, whisk together the flour, baking soda, baking powder and salt.
- In a separate bowl, mix melted butter and sugar. Whisk into the butter and sugar mixture the eggs, vanilla, and milk. Combine wet and dry ingredients being careful to mix only until just combined. Do not over mix. Gently fold in the blueberries.
- Mix topping ingredients. Fill each muffin cup with batter (approximately ¾ full). We filled ours nearly to the top of the muffin cups, but less will give you a more rounded muffin top. Generously top batter with topping mixture.
- Bake for 5 minutes at 425 and then reduce heat to 375 and bake an additional 15 minutes or until test skewer comes out clean.