This lovely blueberry muffin recipe came to me via my techie guy, Cody Burgess. He was clicking around the admin panel of my website when he saw some photos of pumpkin muffins. Which made him think of blueberry muffins. Which made him tell me about his favorite blueberry muffins. And when he did, he got that wistful, lazy-smile look everybody gets when they start talking about a great food moment.
I have to ask for the recipe when a person gets that look.
Cody’s blueberry muffin recipe can be found here. I made a few changes. I increased the flour so the muffins would be taller, used buttermilk instead of regular milk (because blueberry buttermilk pancakes rock and I had buttermilk), added a little lemon, and of course, a crumb topping.
Blueberry Muffins With A Big Dome On Top
If you want muffins that are big and fat with the bakery-style dome, follow these simple rules:
- Use room temperature ingredients. Really. This is important.
- Mix the wet stuff, mix the dry stuff, and then combine the two with as little mixing as possible.
- Fill the muffin tins all the way to the top and get them in the oven ASAP after combining the wet and the dry.
- If you are using the crumb topping, have it prepared before you mix the wet and the dry muffin ingredients together.
- Bake at a slightly higher temperature (375 instead of 350) so they rise faster.
Let the refrigerator ingredients come to room temperature. Preheat the oven. Mix the wet, mix the dry, combine wet and dry, add in the berries. Bake 30 minutes at 375.
For The Muffins
- 2 1/2 cups room temperature fresh blueberries
- 2 room temperature eggs
- 1/2 cup room temperature butter
- 1/2 cup room temperature buttermilk can use regular milk
- 1 T fresh lemon juice
- 2 1/3 cups all purpose flour
- 1 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 vanilla bean scrapings or 1 tsp vanilla extract
- 1/3 - 1/2 cup crumb topping optional
For The Crumb Topping
- 1 stick melted butter
- 3/4 cup sugar
- 1/2 cup all-purpose flour
- 1/2 cup quick-cooking oats
- 1 tsp vanilla extract or the scrapings of one vanilla bean
- 1 tsp cinnamon
- pinch of salt
For The Muffins
Let the butter, buttermilk, eggs, blueberries, and lemon to come to room temperature. Takes about one hour.
Preheat the oven to 375.
Line 12 muffin tins with paper liners and spray with cooking spray.
In a medium sized bowl, beat the butter, sugar, and vanilla bean scrapings until you get a uniform, creamy mixture.
Add the eggs one at a time. Beat well and scrape the sides and bottom of the bowl after each addition.
Combine the flour, baking powder, and salt.
Add 1/2 of the dry ingredients to the creamed butter, sugar, and vanilla mixture and beat to just combine. Add 1/4 cup of the buttermilk and mix briefly. Scrape the sides and bottom of the bowl after each addition. Repeat till everything is just combined.
Mash 1/2 cup of the blueberries. Add the mashed and whole blueberries all at once. Stir to distribute the blueberries evenly throughout the batter. The batter will be thick and sticky.
Fill 12 muffin tins to the top. It may be easier to use your hands than a spoon. If you are using the crumb topping sprinkle it on top of the muffin batter.
Bake at 375 for 30 minutes, until a toothpick inserted into a middle muffin comes out clean.
Let cool on wire racks.
For The Crumb Topping
Melt the butter.
In a medium sized bowl, mix the rest of the ingredients with the butter.
This makes enough for 24 muffins. Store it in the refrigerator with a snap-on lid. The next time you use it, remember to bring it to room temperature and "re-crumble" it with a fork so you are not putting cold crumb topping on muffin batter.