Blueberry Muffins

There is nothing more quintessentially breakfast than a blueberry muffin. For me a blueberry muffin has to be chock full of contrasts. It should have enough sweetness to feel decadent, but balanced by the tartness of the blueberries and lemon zest. A perfect muffin also has a top that has a thin crust of spiced streusel and under it is the tender muffin, stuffed with fruit. I tried to put as many blueberries in this muffin as it could possibly hold without losing its structure. Blueberries alone have a subtle flavor, so they are there to add some flavor, but even more moisture to the muffin.

Blueberry Muffins | ZoeBakes photo by Zoë Francois

Muffins are super easy to make, but to have a tender crumb, that doesn’t become tough, you need to mix it just enough to incorporate everything evenly, but stop before you develop too much gluten. You can watch me make them in my instagram video. I baked the BIG blueberry muffins in 7 tulip muffin papers and used individual, straight sided, molds, but they are just as good in regular papers baked in traditional muffin pans. 

Blueberry Muffins | ZoeBakes photo by Zoë Francois    

Blueberry Muffins

Topping:

1/2 cup (56g) all-purpose flour (bleached or unbleached will work for this)

1/2 cup (110g) brown sugar, well packed

1/4 teaspoon ground cinnamon

1/8 teaspoon freshly ground nutmeg

4 tablespoons (57g) unsalted butter, room temperature

Muffins

2 cups (spoon and sweep) (225g) bleached or unbleached all-purpose flour

  • (If you use KAF all-purpose flour, your muffins will not be as soft and fluffy, because it has more protein, so use a few tablespoons less)

3/4 teaspoon baking powder

1/4 + 1/8 teaspoon baking soda

3/4 teaspoon kosher salt

6 tablespoons (86g) unsalted butter, room temperature

3/4 cup (150g) sugar

2 tablespoons (30g) brown sugar

1 lemon zested

2 teaspoons vanilla extract (make your own)

1 whole egg

1 yolk

1/2 cup plus 2 tablespoons (135g) sour cream or buttermilk

  • (you can use creme fraiche or yogurt if you can’t find sour cream)

1 1/2 cups (175g) fresh or frozen blueberries

1 tablespoon all-purpose flour

To make the muffins

Preheat oven to 375°F

Prepare the topping by mixing all the ingredients in a bowl until it turns into uniform clumps. Refrigerate until ready to sprinkle on muffins.

Prepare regular muffin tins with 7 LARGE liners. (you can bake regular sized muffins by dividing it into 12) Here is a link to the Copper moulds I used, but they are just as good made in regular tins.

Whisk together the flour, baking soda, baking powder and salt in a bowl, set aside. 

Cream the butter, sugars and zest together on medium speed, in a stand mixer with the paddle attachment, until light and fluffy, about 4 minutes. Add vanilla. Add the egg and yolk, one at a time, mixing on low just until combined. It may seem a bit curdled, because it is a lot of liquid to add to that amount of butter. It will all come together in the end. 

Add half the flour and half the sour cream. Mix on low until combined. Add the remaining flour and sour cream. 

Toss the blueberries with flour and if using frozen berries immediately fold them into the batter with two or three gentle stirs. If you over mix, the batter will turn purple and then gray. Scoop into the muffin liners.

Sprinkle the topping over the muffins. Bake for about 35-40 minutes or until golden brown and a tester comes out with moist, but not wet, crumbs. If you are baking smaller muffins, bake for 20-25 minutes. Cool slightly and serve warm or at room temperature. 

  • The muffins can be frozen. Thaw them out and reheat in a warm oven for about 10 minutes to serve. 

Blueberry Muffins | ZoeBakes photo by Zoë Francois

Blueberry Muffins | ZoeBakes photo by Zoë Francois

Blueberry Muffins | ZoeBakes photo by Zoë Francois

5.0 from 1 reviews
Blueberry Muffins
 
Ingredients
  • Topping:
  • ½ cup (56g) all-purpose flour (bleached or unbleached will work)
  • ½ cup (110g) brown sugar, well packed
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon freshly ground nutmeg
  • 4 tablespoons (57g) unsalted butter, room temperature
  • Muffins:
  • 2 cups (spoon and sweep) (225g) all-purpose flour (bleached or unbleached)*
  • ¾ teaspoon baking powder
  • ¼ + ⅛ teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 6 tablespoons (86g) unsalted butter, room temperature
  • ¾ cup (150g) sugar
  • 2 tablespoons (30g) brown sugar
  • 1 lemon zested
  • 2 teaspoons vanilla extract (make your own)
  • 1 whole egg
  • 1 yolk
  • ½ cup plus 2 tablespoons (135g) sour cream or buttermilk**
  • 1½ cups (175g) fresh or frozen blueberries***
  • 1 tablespoon all-purpose flour
Instructions
  1. Preheat oven to 375°F. Prepare the topping by mixing all the ingredients in a bowl until it turns into uniform clumps. Refrigerate until ready to sprinkle on muffins.
  2. Prepare regular muffin tins with 7 LARGE liners. (You can bake regular sized muffins by dividing it into 12) There is a link in the blog post for the copper moulds I used, but they are just as good made in regular tins.
  3. Whisk together the flour, baking soda, baking powder and salt in a bowl, set aside.
  4. Cream the butter, sugars and zest together on medium speed, in a stand mixer with the paddle attachment, until light and fluffy, about 4 minutes. Add vanilla. Add the egg and yolk, one at a time, mixing on low just until combined. It may seem a bit curdled, because it is a lot of liquid to add to that amount of butter. It will all come together in the end.
  5. Add half the flour and half the sour cream. Mix on low until combined. Add the remaining flour and sour cream.
  6. Toss the blueberries with flour and if using frozen berries immediately fold them into the batter with two or three gentle stirs. If you over mix, the batter will turn purple and then gray. Scoop into the muffin liners.
  7. Sprinkle the topping over the muffins. Bake for about 35-40 minutes or until golden brown and a tester comes out with moist, but not wet, crumbs. If you are baking smaller muffins, bake for 20-25 minutes. Cool slightly and serve warm or at room temperature.
Notes
*If you use KAF all-purpose flour, your muffins will not be as soft and fluffy, because it has more protein, so use a few tablespoons less
**You can use creme fraiche or yogurt if you can't find sour cream
***If you use frozen, keep them frozen until the last minute
The muffins can be frozen. Thaw them out and reheat in a warm oven for about 10 minutes to serve.