Favorite Blueberry Muffins
I have some great food memories from my childhood. One of my favorites is the memory of the smell of blueberry muffins baking. That smell would wake me up from my night of solid (the only kind a kid gets) slumber. And as if in a trance, I would end up in the kitchen (how did I get here?) and slide into my seat at the kitchen island. Next, my mom (as if in a perfectly synchronized muffin dance) would gracefully place one of those magical muffins in front of me, directly under my nose, still warm from the oven. Was I still dreaming? Who cared? Not me! I’ve been on a mission ever since to recreate this blueberry muffin memory.
It Came From a Box
Sure, my mom wasn’t a baker, but with muffins like those (they came from a box!), I didn’t care. They were the kind that were loaded with sugar, pretty sure about that. They had loads of that delicious crumble topping and were moist as heck on the inside. So darn good. And I literally remember them like I describe them above. Nothing but warm, fuzzy feelings of a mom’s love! Perfection!
These Don’t Come from a Box
I’ve tried those box mixes and honestly, they suck. No offense to them, but they just aren’t good. And I’m not a boxed-food snob, I promise. I mean, I love a good box of mac n’ cheese or a great boxed, frozen French bread pizza, but muffins? No thanks! Nope, I prefer muffins made from scratch. Trust me when I say they taste better!
My Favorite Blueberry Muffins
After years of trying to find the BEST blueberry muffin recipe, I finally came across it. This one from the fabulous Grace Parisi of Food and Wine Magazine. After making them, I felt they 100% embodied those fabulous muffins from my childhood. But, you know me, I can’t leave well enough alone, so I’ve given her recipe a few tweaks. Same old, same old – swapping in some whole grain flour, decreasing the sugar and cutting back on a little bit of that topping. The result? Pure yummy childhood memory goodness!
The taste and look of your favorite bakery blueberry muffin. And you can make them at home! Adapted from Grace Parisi’s Blueberry Muffins With Crumb Topping from Food & Wine Magazine.
For the Crumb Topping:
- 1/3 cup whole wheat pastry flour
- 1 tablespoon granulated sugar
- 1 tablespoon packed light brown sugar
- 1/4 teaspoon baking powder
- 1/8 teaspoon kosher salt
- 2 tablespoons butter, melted
For the Muffins:
- 1/2 cup + 3 tablespoons whole wheat pastry flour
- 1/2 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 1 1/2 teaspoons baking soda
- 1/2 cup to 2/3 cup granulated sugar
- 1 large egg + 1 large egg yolk
- 1/3 cup vegetable oil
- 1/2 cup 2% milk
- 1/2 teaspoon pure vanilla extract
- 1 cup frozen wild blueberries
- 1–2 teaspoons all-purpose flour
To Make the Crumb Topping:
- Place the flour, sugars, baking powder and salt in a small bowl. Stir in the melted butter with a fork. Mash and stir with a fork until the mixture becomes crumbly. Set aside.
To Make the Muffins:
- Preheat the oven to 375’F and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the pastry flour, all-purpose flour, salt and baking soda.
- In a large bowl, whisk together the sugar, eggs and oil until combined. Whisk in the milk and vanilla extract. Add the flour mixture and beat until just combined, don’t over-mix. In a small bowl, toss the blueberries with the remaining flour. Gently fold blueberries into batter.
- Pour batter into muffin cups, filling about 2/3 full. Top each muffin with some of the crumb topping. Bake in preheated oven for about 20-25 minutes (a toothpick inserted in the middle will come out clean). Allow to cool for a few minutes before removing from pan to a wire rack to finish cooling.
I like to use frozen, wild blueberries because they are small and packed with blueberry flavor.