I admit I normally don't like to eat blueberry muffins. Oh, I LOVE blueberry muffins but most blueberry muffins don't live up to the hype. They are dry. They are small. They are a bland, dry, crumbly muffin with a couple specs of blue in them, or the berries are kind of sour and the muffin is not sweet enough to offset it. Take your pick. But lately I've been in a blueberry muffin 'mood' and I've been trying many different recipes and tweaking many versions trying to find the best one I personally can make.
And then, do you know what happened? I found I had been sitting on my favorite version this whole time! I've been posted the recipe before - albeit in a different form - which is why it flew under my radar.
You see, I have a favorite blueberry bread recipe (here) that I have made for years and years and for whatever reason, I decided to make it into muffins this week. They were fabulous! So moist and delicious and the perfect blend of berries, muffin and a hint of cinnamon in a crumb topping I added before baking. I was so very happy with them that this is now my "go to" recipe for blueberry muffins.
*Notes* I used fresh blueberries a co-worker of my husbands gave him from his backyard. Can't get much fresher than that! Although you can use frozen or even rehydrate freeze dried or dehydrated - if you can, use fresh just because they are bursting and wonderful and happen to be in season right now.
I also used some sweetener substitutes in the crumb topping - I used real sugar in the muffins this time around but normally I would use substitute in those as well. I'll link to my favorites below the recipe.
1 c butter
3 c sugar
1 1/2 t vanilla extract
1/2 t lemon extract
3 c flour
1/2 t baking soda
1 c sour cream
2 c fresh blueberries - rinsed and completely dried on paper towels before using
In a mixing bowl, cream the butter and sugar. Beat in the extracts. Add eggs, beat well. Combine the flour and baking soda. Add to the mixture alternately with the sour cream. Fold in the blueberries. Spoon into about 28-30 muffin tins lined with cupcake liners if desired. Bake at 350 degrees 15-20 minutes or until the center is done. Although you don't have to use the cinnamon crumb topping, if you choose to, it adds a great texture and flavor. Just sprinkle some crumb mixture onto each muffin before baking.
3/4 c all-purpose flour
A scant 1/2 c brown sugar
2 T granulated sugar
1/4 t cinnamon
3/4 stick butter cut into pieces
In a bowl, mix the 3/4 c flour, 1/2 c brown sugar, white sugar, salt and cinnamon. Cut in the butter and working with your fingertips, work in butter pieces, until large clumps form. Store in a baggy in the freezer and use as needed on pies, muffins, granola, ice cream, muffins, quick breads or desserts. In this case - use it to top the blueberry muffins before baking.
Batter is ready for berries!
Folding in the berries
Fresh blueberry muffins
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Wilton Recipe Right Nonstick 12-Cup Regular Muffin Pan
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