Recipe courtesy of Danielle Sepsy
Recipe courtesy of Danielle Sepsy
Watch how to make this recipe.
Blueberry Crumb Muffins
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- Level: Easy
- Total: 1 hr 30 min (includes resting time)
- Active: 30 min
- Yield: 10 jumbo muffins
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 530
- Total Fat
- 27 g
- Saturated Fat
- 12 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 1 g
- Sugar
- 37 g
- Protein
- 5 g
- Cholesterol
- 87 mg
- Sodium
- 310 mg
Everyone thinks that my best seller at The Hungry Gnome is the Chocolate Chip Scone, but in fact, our top-selling wholesale baked good is the Blueberry Crumb Muffin. When I think of quintessential, classic baked goods, the blueberry muffin is right up there with the chocolate chip cookie. It's the best seller because everyone, young and old, enjoys one – it feels equally pleasurable and nourishing. It is a tried-and-true breakfast (or anytime) treat that will never go out of style, and this recipe from my cookbook The Scone Queen Bakes is the only blueberry muffin recipe you'll ever need. The addition of the buttery, cinnamon crumb topping gives these fluffy, plush muffins the perfect crunchy contrast. I dare you to not eat the whole top first. When you read the ingredient list, you'll see my bestie, sour cream. Sour cream adds the perfect tang, acid, and moisture to so many different baked goods, so I always have a tub on hand. Now go ahead and fold down the corner of this page, because I know this one will be in your regular rotation.
- Level: Easy
- Total: 1 hr 30 min (includes resting time)
- Active: 30 min
- Yield: 10 jumbo muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 530
- Total Fat
- 27 g
- Saturated Fat
- 12 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 1 g
- Sugar
- 37 g
- Protein
- 5 g
- Cholesterol
- 87 mg
- Sodium
- 310 mg
Ingredients
Muffins:
Crumb Topping:
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Directions
- For the muffins: In a medium bowl, stir together 2 cups of cake flour, the baking powder, baking soda, salt, and cinnamon. Set aside.
- In a stand mixer fitted with the paddle, beat the butter, canola oil, granulated sugar, and vanilla on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating to just combine after each addition. Add the flour mixture in two additions, alternating with the sour cream, mixing on low speed until just combined (Overmixed batter will result in tough muffins!) Let the batter sit at room temperature for 20 to 30 minutes to allow the flavors to develop further. (You can also cover the batter with plastic wrap and refrigerate overnight or up to 3 days.)
- Meanwhile, for the crumb topping: In a bowl, stir together the granulated sugar, brown sugar, salt, and cinnamon. Pour in the melted butter and stir to combine. Add the cake flour and use a fork to toss everything together to create crumbs. It is important to toss rather than whisk or stir, which will create a paste rather than crumbs.
- When ready to bake, preheat the oven to 425 degrees F (or 400 degrees F on the convection setting). Line 10 cups of 2 jumbo muffin tins with paper liners.
- If using fresh blueberries, in a small bowl, toss the blueberries with remaining 2 teaspoons cake flour to coat.
- Spoon a layer of the batter into the muffin cups and top with a few blueberries. Continue alternating the batter and blueberry layers to fill them two-thirds of the way to the top. (Alternatively, gently fold the blueberries into the batter, then fill the muffin cups two-thirds of the way to the top.) Generously top each muffin with the reserved crumb topping, starting around the perimeter of the muffins first and then making your way to the middle. This helps with weight distribution to ensure the muffins rise properly.
- Bake for 5 minutes. Then, while keeping the oven closed, reduce the oven temperature to 350 degrees F (or 325 degrees F on the convection setting) and bake for 18 to 22 minutes, until a toothpick inserted in the center of a muffin comes out clean.
- Allow the muffins to cool for 10 minutes in the pan, then dust them with powdered sugar. I prefer to enjoy these while they're still warm.
- Store in a sealed container or wrapped in parchment paper and then aluminum foil at room temperature for up to 3 days.
