Best Blueberry Muffins

Best Blueberry Muffins

by

Luclare Cuisine

“Do you know the Muffin Man?  The Muffin Man, the Muffin Man?”  Back in Victorian times apparently there were Muffin Men who delivered their freshly-baked specialties door-to-door.  I don’t know any Muffin Men and the last time something was delivered to my door it was from Amazon.  Times change but some things are better when they embrace tradition - like our Blueberry Muffin recipe - a perennial favorite in our house.  If we may say, they are the best - especially when served warm.  Not only are the muffins great for breakfast but they also make a delicious dessert.  Serve them upside down, warm (heated in microwave oven for a few seconds) with vanilla ice cream and your family will love them any time of day.  Also, it’s one of the easiest recipes around, you don’t even need a mixer just a wooden spoon.

So let’s get on with the cooking… 

Muffin Ingredients:
1 1/2 c (228 g) all purpose flour, pre-sifted
3/4 c (165 g) sugar
2 Tbsp (30 g) baking powder
1/2 tsp (3 g) baking soda
1/2 tsp (4 g) salt
1 1/4 c buttermilk, shaken room temperature
1/2 c (113 g) unsalted butter, melted, cooled
1 extra large egg
1 cup blueberries


Topping Ingredients:
1/2 c (76 g) all purpose flour, pre-sifted
2 Tbsp (28 g) sugar
3 Tbsp (48 g) light brown sugar, packed
4 Tbsp plus 1 tsp (60 g) unsalted butter, melted

1/4 cup plain breadcrumbs to sprinkle the muffin pan, optional, 

Yields: approximately 15 large muffins or 7 extra large muffins

Set the oven to 350 F, bake the muffins for 20 to 25 minutes or when a toothpick inserted in the center comes out clean.



Butter a large or extra large muffin pan or line them with baking cups. We have sprinkled our pan with breadcrumbs.

In a small bowl combine all of the topping ingredients, mix well until it's crumbly, set aside. 
Note: This topping makes enough for two batches. Any left over topping can be frozen in a freezer bag for the next time.

In a large bowl combine and mix flour, sugar, baking powder, baking soda, salt.

Then to the dry ingredients add buttermilk, egg, butter.

 

With a wooden spoon stir until all ingredients are incorporated.

Add blueberries, mix.

Using a medium or large ice cream scoop or spoon scoop the dough into the muffin pan, filling each cup about  3/4 full.

Top the muffins with the prepared topping. 

Bake the muffins in the preheated oven (350 F) for 20 to 25 minutes or until golden brown or a toothpick inserted in the center comes out clean.

Let them cool in the pan for about 5 minutes, then remove. Best when eaten warm.

For a video of this recipe go to: https://www.youtube.com/watch?v=FrGsBNcJz6c

Enjoy! Smacznego!

Luclare Cuisine