Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Craving an excellent blueberry muffin? Well, then you’ll love these delightful muffins made with big blueberry flavor! @cookinRD | sarahaasrdn.co

Favorite Blueberry Muffins


  • Author: Sara Haas
  • Yield: 12 muffins 1x

Description

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. 


Ingredients

Scale

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
  • 12 teaspoons all-purpose flour

Instructions

To Make the Crumb Topping:

  1. 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:

  1. Preheat the oven to 375’F and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the pastry flour, all-purpose flour, salt and baking soda.
  3. 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.
  4. 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.

Notes

I like to use frozen, wild blueberries because they are small and packed with blueberry flavor.

Meal Plan like a Pro! Grab my NEW Meal Planning Workbook!

X