Soft, delicate muffins studded with wild blueberries, topped with a brown sugar and cinnamon crumble, these BLUEBERRY MUFFINS are perfect all day, every day!
Carol’s kids have a special place in their hearts for Grandma Judy – she’s a ton of fun, loves them with all her heart, and makes them these amazing BLUEBERRY MUFFINS whenever they ask.
Grandma Judy agreed to share this recipe for everyone to enjoy, and now we get to share her tricks on how to make it right:
1) BUTTER and EGG – Allowing these two ingredients to come to room temperature before you begin helps create muffins that crumb, but don’t fall apart. Using soft butter for the topping also allows it to melt with the sugar while still holding its shape.
2) BLUEBERRIES – Try to purchase (or pick!) wild blueberries whenever possible. They are noticeably smaller in size, so they disperse better throughout the batter and ensure a higher chance of delicious blueberry flavour with each bite.
3) MUFFIN CUPS – Ramp up the presentation of this dynamite recipe by using parchment or coloured muffin cups. Like my dear friend Chef Heinz Wagner says, “The eyes eat first!”
Fresh-baked goods are always a crowd-pleaser, and this recipe is one that never disappoints. The muffins are cakey yet not too dense, slightly sweet thanks to the fresh fruit, and different – courtesy of the crumble top.
Big thanks to Grandma Judy for sharing it with us! We love you! XO
Serve them for breakfast, brunch or as an afternoon snack – this essential BLUEBERRY MUFFIN recipe is a keeper!
Preheat oven to 400°F. Wash blueberries and allow to dry on paper towels. Zest lemon and reserve. Bring butter and egg to room temperature.
Whisk flour, salt and baking powder together in a small bowl and set aside. Using a hand mixer, cream butter and sugar together in a medium-sized bowl. Add egg and vanilla and blend together.
Stir a third of the flour mixture into the butter mixture, followed by a third of the milk. Repeat until all is combined. Gently stir in blueberries and lemon zest.
Line a muffin pan with muffin cups. Spoon batter into muffin cups filling them 3/4 full.
To prepare topping, gently mix flour, sugar, butter and cinnamon together in a small bowl and sprinkle one teaspoon of the mixture onto the top of each muffin.
Transfer to oven and bake for 20 minutes or until tops are golden. After removing from oven, loosen the edges from the pan, and let sit for 5 minutes. Transfer to a rack to cool.
Listening to great music is an essential part of every Weekend at the Cottage. Here’s a real treasure for those of you who might enjoy the vocal stylings of a legend – Blossom Dearie – Blossom Dearie. Head to iTunes to download this beautiful album to your collection.
Enter your e-mail below and you’ll receive access to our monthly newsletters, member contests, exclusive-to-email photos and behind-the-scenes fun! Best of all, it’s FREE! We’d be so happy if you’d join our growing online community!