As anyone who enjoys baking knows – there is a burden that comes with it. The better you become, the more people ask you to make things for them; and it’s never something new – it’s the same recipe over and over again, just for different functions.
A few recipes that I make are frequently requested at family events and these Blueberry Muffins are the craveable – get used to making these forever – type of recipe that you’ll pretend to hate making but will secretly make them at home because they are so good.
The key here, just like any quality biscuit, is to not overmix. The longer you mix the batter, the more gluten forms and in this specific instance, gluten is our enemy. Gluten will make these go from light and airy to impossibly dense.
In addition, one of my favorite things about this recipe is that you use actual wild blueberries. Wild Blueberries are more than just a catchy name for a child’s candy, they are delicious, offer two times the antioxidants than cultivated blueberries and really help deliver that classic blueberry taste in every bite. You are definitely able to substitute wild blueberries for a cultivated blueberry and if you do, I would recommend purchasing frozen. They are routinely much more ripe than fresh and hold up much better to mixing than fresh ones.
While it may seem like one of the least important parts of this muffin – the crumb topping really elevates this muffin from “amazing” to “next level”. The topping allows every bite to have that delicious buttery flavor, which compliments the soft, sweet interior. If you want to count calories (lets be honest, don’t eat a muffin then) you can definitely skip this step; or you can do as I do and place a large scoop of the topping all over the muffin for maximum flavor.
Make these muffins at your own risk, knowing that your family will designate you as their resident “baker” and require these are literally every family function from this point on. Also be prepared to have to hide it when you make them for yourself at home (no social media!), or else you will quickly run out! Please let me know if you’ve made any adjustments to this recipe and how you/your family liked it!
Wild Blueberry Muffins
- Cheese Grater
- 1 cup frozen wild blueberries
- 1 1/2 cups flour
- 3/4 cup sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/3 cup vegetable oil
- 2 tbsp butter frozen and grated
- 1 egg
- 1/3 cup 2% milk
- 3/4 cup flour
- 1/3 cup brown sugar
- 1/4 cup white sugar
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 6 tbsp frozen butter
- Preheat the oven to 400 degrees
- Grease muffin cups
- Combine all dry ingredients
- Take the frozen butter and grate it along the cheese grater, careful to do it quickly before it melts
- Mix, loosely, the wet ingredients into the dry ones and add blueberries. Do not overnmix or they will become dry and dense.
- Fill muffin tin almost to the top (at least 3/4 the way).
- Top with crumb topping and bake for 20-25 minutes until a toothpick inserted comes out clean. Enjoy!
For Crumb Topping
- Mix all ingredients, except for the frozen butter.
- Chop, grate, or otherwise work the butter into small pieces. Once this is done, mix it into your dry ingredients. You can place this on the muffins (or any other baked good) and can be frozen for the next time you make muffins again.