This is my go to recipe for blueberry muffins. If using frozen berries, take about two tablespoons of flour and coat the berries before mixing into the batter. This keeps the batter from turning blue. I have made this recipe many times and only had one failure-but I think it was because I did not follow the instructions with the order of adding ingredients. Good recipe, consistent results if you follow the recipe.
These are very delicious. I didn't bother with the crumble and used 3/4 of a cup of sugar. Hint - use paper muffin cups as the blueberries can be a bit runny.
I was hoping for a delicious crumble to place on top of my muffins and instead I got this buttery glob of flavorless flour paste that was very unappetizing. I got on here and created this account just so I could express my disgust.
These muffins came out amazing! Taste and texture was well balanced. I did add a dash of all spice to the spice mix. You can also use a dash of cardamom seeds, but make sure they are ground. In addition, I used 3/4 cup whole wheat flour and 3/4 cup unbleached all purpose flour for the 1 ½ cups all purpose flour.
For those who had problems with the consistency of the muffins try weighing out the dry ingredients with a kitchen scale, (you will have measurements that are more accurate). The cake flour is also important. If you do not have this here is a quick substitute: ¾ cup sifted all purpose flour and two tablespoons of cornstarch.
I made these gluten and dairy free substituting buttermilk with soy, the butter with soy butter and the flour a GF blend with 1 c to 1 tsp xanthum gum ratio...turned out BEAUTIFULLY! Super moist, not too sweet, and looked just like the photo. Such satisfaction.
Am I missing something here? I weighed the flours but these muffins came out much too moist, as if there was not enough flour - they were very good but looked terrible. Maybe because I used frozen blueberries - I'll try them again and measure with cups & add flour to frozen blueberries.
I'm not a great baker but this recipe rocks. I made them and took some to the office where everyone went crazy for them. The buttermilk adds a nice light texture and I bet you can't eat just one!
One of the best blueberry muffin recipes I've made.