Sunday, May 4, 2014

Yummy Blueberry Muffins With A Sugar Crumb Topping

Muffins.  The perfect quick breakfast on the go.  But what's a muffin without blueberries?  It's like having a pizza with no cheese.  A burger without the bun (sorry Atkin's lovers).  A PB&J sandwich without the peanut butter.  A….okay I think you get the point.

If you're looking for a delicious, fluffy, sweet, low calorie blueberry muffin….well, you've come to the wrong place, my dear!  While it is all those things, it is far from low calorie.  This little muffin packs away some sugar, not going to lie.  But when you taste it, it's completely worth it.  Each muffin isn't going to put you over your sugar intake for the day, as long as you only eat one.  But I have found from experience, that can't happen.

This recipe makes 12-14 muffins.  I usually make 12 large ones and discard a little extra batter at the end because frankly, who the heck wants to wait around for 20 minutes while two muffins bake in the oven?  I for one have better things to do with my time.  (that's a lie).


  • 1 3/4 cup flour
  • 1/4 tsp. baking soda
  • 2 tsp. baking power
  • 1/2 tsp. salt
  • 1 cup sugar
  • 1/2 cup buttermilk ( you can make a substitute if you don't have it.  Add 1 Tbsp. white vinegar to a measuring cup, then add milk to make 1 cup.  Let sit for 5 minutes)
  • 7 Tbsp. oil
  • 2 1/2 Tbsp. sour cream
  • 1/4 tsp. vanilla extract
  • 1 1/2 cup fresh blueberries (can use frozen)
Sugar Topping:
  • 1/3 cup flour
  • 3 Tbsp. sugar
  • 1 Tbsp. brown sugar
  • 3 Tbsp. cold butter, diced
  • 1/2 tsp. water


Preheat oven to 400 degrees.  

Prepare your crumb topping by placing flour, sugar, brown sugar, cold butter, and water in a food processor and pulse until all ingredients are mixed well.  It should only take a few seconds.  Don't over mix because the mixture can become dense.  The mixture should be fluffy with a few big "chunks".  Set aside.

In a large bowl, mix together flour, baking soda, baking powder, salt, and sugar.  Set aside.

In a separate bowl whisk together buttermilk, oil, sour cream, and vanilla.  Add liquid mixture into the dry flour mixture and whisk together carefully.  The batter should be lumpy.  Do not over mix.  Fold in blueberries with a spatula.

Line a muffin tin with liners.  Divide batter equally to make 12-14 muffins.  Each muffin cup should be filled 3/4 of the way.  (If you're making 12 muffins, discard the remaining batter.)  Let sit for 10 minutes.

After the muffins have "rested", fluff up crumb mixture and sprinkle each muffin cup with the topping until each muffin is covered.  

Bake muffins in a 400 degree oven for 20-25 minutes until a tooth pick inserted in the center comes out clean.  Cool several minutes in the pan before transferring to a wire rack to cool.


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