After I had these pictures and started this post, I realized I already shared a blueberry muffin recipe. Oops.
It's time for a blueberry muffin encore!
- 1 2/3 cup frozen (or 2 cups fresh) blueberries
- 1 1/8 cups plus 1 tsp. sugar
- 2 1/2 cups flour
- 2 1/2 tsp. baking powder
- 1 tsp. salt
- 2 eggs
- 4 Tbsp. unsalted butter, melted and cooled
- 1/4 cup vegetable oil
- 1 cup buttermilk
- 1 1/2 tsp. vanilla
- 3 Tbsp. sugar
- 3 Tbsp. brown sugar
- Pinch of salt
- 1/2 cup plus 3 Tbsp. flour
- 5 Tbsp. unsalted butter, melted
- Preheat oven to 425 and line or grease 18 muffin cups.
- Over medium heat, simmer 1 cup of the blueberries and 1 teaspoon sugar. As they cook, stir often and mash the blueberries once in a while.
- After the mixture has reduced to about 1/4 cup and the berries are thoroughly mashed, move to a small bowl. Set aside until cool, about 10 to 15 minutes.
- Meanwhile, whisk the flour, baking powder, and salt together in a bowl. Whisk in the 1 1/8 cup sugar and eggs until well-mixed and thick.
- Carefully and slowly whisk in the melted butter and vanilla.
- Barely fold in the blueberries - some lumps of flour are fine.
- Pour the batter into the muffin cups.
- Set a small amount (about one teaspoon) of the cooled blueberry mixture on the batter and swirl with a chopstick/skewer.
- To make the topping, mix the sugars, salt, and flour together. Drizzle the butter of the top and stir with a fork until you have chunks of butter (some should be the size of peas).
- Sprinkle the topping over the batter in the muffin cups.
- Bake for 17 to 19 minutes, or until a toothpick comes out clean and the muffins are golden brown.
- Let cool for about 5 minutes.
- Remove the muffins from their pans.
- Eat muffins. Mmm...
Updated on May 29, 2017.