May 8, 2013

Blueberry Muffins

I've posted a lot of brunch recipes lately, from Chocolate Raspberry Coffee Cake to Blackberry Buns. Now it's time for some blueberries, and I want something fast to make for Mother's Day. If you want to make something else, try my Sticky Buns or visit the Recipe Index for other recipes. These muffins are ready extremely quickly, so I can sleep in and still have time to make my mom something special.

These aren't your average blueberry muffins, however; they have fresh blueberries plus a swirl of homemade blueberry sauce. There's also crunchy, sweet streusel sprinkled on top. The muffin batter is fluffy and sweet with a hint of vanilla, the perfect canvas for lots of blueberries and slightly cinnamon-y streusel. I like to make them in standard muffin/cupcake tins, but you can play around with mini ones as bite-size snacks or huge ones like you find in bakeries. You can't go wrong with these muffins, and they are perfect for any morning, not just for Mother's Day.

2 Cups Blueberries
1 Cup + 8 T + 1 tsp Sugar
3 T Dark Brown Sugar
3 Cups + 3 T Flour
2 1/2 tsp Baking Powder
1 tsp + Pinch Salt
2 Eggs
9 T Butter, Melted & Cooled
1/4 Cup Oil
1 Cup Buttermilk
1 1/2 tsp Vanilla

Heat oven to 425F. Line a muffin tin with paper cups.

Combine 3T sugar, brown sugar, pinch salt, and 1/2 cup + 3T flour. Drizzle with 5T butter and stir to combine. Chill.

Combine 1 cup blueberries and 1 tsp sugar in a small saucpean over medium heat. Bring to a simmer and cook, mashing and stirring frequently, until thickened and reduced to 1/4 cup, about 6 minutes. Cool.

Combine the remaining flour, baking powder, and remaining salt. Combine the remaining sugar and eggs. Whisk in the butter and oil, then stir in the buttermilk and vanilla. Toss the blueberries in the flour mixture and fold into the wet ingredients.

Scoop the batter into the prepared tins. Spoon in a bit of the cooked blueberries and swirl. Top with the streusel topping. Bake until golden and cooked through, 15-20 minutes.

Makes 16
Recipe Adapted from Cook's Illustrated


  1. Is it possible to use whole weat flour instead of white flour?

    1. Of course! I substitute whole wheat flour in a lot of my recipes, though I usually use half whole wheat and half regular all-purpose. You can try more, but I've found that it can make it too dense and heavy.