I have like, twelve posts that are in my drafts folder. Just so you know I’m not actually slacking, I just have horrible time management lately. Slash I have to work, to, you know, make money. For food. And moccasins.
This is my go-to recipe for blueberry muffins, and it’s the guys’ favorite. I sent some with Bert this morning because they have a big meeting, and everything is better when there’s muffins and coffee, right? This is also my favorite sweet breakfast thing to bring on days when we’re working cattle.
(Food blogger/photographer I am not. I only kept a couple of “reject” muffins for us to eat at home–this one is small and a little too toasted on the other side, I’ll try to remember to keep a pretty one in the future! It was still delicious though. I just ate it.)
The original recipe is from cookingclassy.com–she never fails, especially on the baked goods. I’ve tried a LOT of her recipes and they always turn out really, really well. I’ve made this particular recipe so many times that I have tweaked it a tiny bit, so I’ll include my changes.
1 3/4 cups all-purpose flour (I use white whole wheat flour from Wheat Montana-you can’t tell the difference, and it adds some protein and some taste oomph, which is a thing. I fell in love with this flour when we lived down the road from the actual Wheat Montana mill, and I’m so happy you can get it in Colorado now! Target and Sprouts carry it for certain, and sometimes the ole Walmarts. Also, if you’re baking at high altitude like me, add a little extra flour.)
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
7 Tbsp canola or vegetable oil* (measure 1/2 cup remove 1 Tbsp)
1/4 cup buttermilk
1/4 cup sour cream
2 large eggs
1 1/2 cups fresh blueberries (I tend to use closer to two cups of blueberries, and have used thawed frozen blueberries with great success aka I pretty much always use frozen)
1/3 cup all-purpose flour
1 1/2 Tbsp granulated sugar
2 1/2 Tbsp chilled butter, diced into small cubes
1 1/2 Tbsp Raw Sugar (I use quite a bit more than this–I like a crunchy topping. Maybe closer to 3 tablespoons? I generally just eyeball it.)
For the crumb topping:
Add all the crumb topping ingredients except for the raw sugar to a food processor, and pulse several seconds until it’s all crumbly and there aren’t any big chunks of butter left. Don’t pulse for too long, or the butter will make it too dense and wet. Add the raw sugar and set aside.
For the muffins:
Preheat oven to 400 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda and salt. Put ‘er aside. In another (bigger) mixing bowl, whisk together the sugar, oil, buttermilk, sour cream, and eggs until it’s all nice and blended. With a rubber spatula, fold in the flour mixture until just combined–the batter will be a little lumpy, and you don’t want to over-mix or the muffins won’t be as fluffy. Fold in the blueberries. Fill paper-lined muffin cups about 3/4 full and top with about a tablespoon of the crumb topping. Bake 18-22 minutes, until tops are lightly golden and a toothpick comes out clean. Let the muffins cool for several minutes before you take them out to cool on a wire rack, or just leave them while you give your kid a bath and such and throw them directly into a Tupperware because it’s been, like, two hours and they’re cool.
1. I always get more than a dozen out of a single recipe (yesterday I got a dozen plus six), but I’m also very picky about my muffins overflowing and having an obnoxiously browned edge because only big muffins and can have that.
2. Also, I don’t always use two separate bowls. I know, I know.
3. I rarely have buttermilk on hand and thus almost always use a substitute. Another tip a good friend just texted me: powdered buttermilk!
4. Sometimes if I’m in a pinch for time (or it’s naptime and I’m afraid to use the food processor) I forgo the crumb topping and just throw some raw sugar on top, although they are much tastier with the crumb topping. I tend to make extra and keep it in the freezer to avoid such topping-free calamities.
5. If you’re having a hard time finding raw sugar, run out, or are very cheap, just grab a handful of Sugar In The Raw packets every time you’re at Starbucks. It works. Don’t tell them though.
6. If I’m feeling wild, sometimes I’ll add a little vanilla or cinnamon. Just a dash, you know. The boys have all said they’re better with vanilla, but isn’t everything?
There you have it! My tried-and-true, never-fails, cowboy-approved blueberry muffin recipe. Seriously, try it. I need to get some of those gigantor, bakery-style muffin tins to make big muffins because you can’t have just one (or three) of these!