The perfect blueberry muffin?
Ingredients
For the muffins:
4 Cups all-purpose flour
1 ½ tsp baking powder
¾ tsp baking soda
1 ½ tsp kosher salt
12 Tbs unsalted butter (room temp)
1 ½ Cup sugar
4 Tbs brown sugar
Zest from one lemon (or more)
4 tsp vanilla extract
2 eggs
2 egg yokes
1 ¼ Cup sour cream, buttermilk or yogurt
3 Cup fresh or frozen blueberries
2 Tbs flour
For the topping:
½ Cup all-purpose flour
½ Cup brown sugar (packed)
¼ tsp ground cinnamon
1/8 tsp ground nutmeg
4 Tbs unsalted butter (room temp)
Instructions
Preheat oven to 375
Prepare muffin tins
Combine all “Topping” ingredients in a small bowl until sandy. Set aside in refrigerator.
Whisk together flour, baking powder, baking soda and salt in a bowl and set aside.
Cream together butter, sugars and zest until light and fluffy. Add vanilla. Add the eggs and yokes, one at a time, mixing on low until just combined.
Add half the flour mixture and half the sour cream/buttermilk/yogurt. Mix on low until combined. Repeat.
Toss blueberries in flour and (if frozen) immediately fold into batter.
Scoop batter into muffin tins. Cover with crumble topping and bake for 20-25 minutes.
Notes
Makes 2 dozen (with a little leftover)
You will have more topping than you need.
Original recipe by Zoe Bakes can be found here.
If you make these be sure to tag me on Instagram with @bakingwithllama or #bakingwithllama and tag @zoebakes.
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