Enter the best idea ever. Recipe Showdowns. When I discovered that Erica at Canella Vita was taking variations of recipes from around the web and comparing them middle-school-science-class style, my little heart lept. Remember the scientific method? Me either. But her method seems pretty legit and her Blueberry Muffin Showdown pictures were so enticing that I had to give it a shot. Thankfully, she already did all the insane amounts of baking and empirical research (remember that method? nope? okay.) so I just got to test out her winner, which was from CookingClassy.
There are really not enough wonderful adjectives to describe this muffin. It's fluffy and moist, but maintains all it's wonderful muffin qualities and isn't a breakfast cupcake in disquise. The base is also amazing for pretty much any other add-ins and is particularly delicious with chocolate chips. What's not, really?
I digress. These guys are super easy to make and will impress even the pickiest of muffin eaters. Also, follow Erica and Jaclyn's tips and do not skimp out on the streusel topping - it is to.die.for.
WIthout further ado, grab all the ingredients you need for these bad boys (bonus: you probably already have them all in your kitchen) and get cookin'!
A (blue) Berry Good Muffin
From Cooking Classy via Canella Vita
1 3/4 cup AP Flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
1/2 cup buttermilk*
7 tbsp vegetable oil
1 large egg
2 tbsp sour cream
1 1/2 cups blueberries, or other mix-in
1/3 cup AP flour
1 1/2 tbsp granulated sugar
2 1/2 tbsp chilled butter, diced
1 1/2 tbsp raw sugar
*If you don't keep buttermilk on hand (who does?) just add vinegar or lemon juice to regular milk and let it sit for a few minutes. Voila!
1. Prepare crumb topping - combine flour, sugar and butter in a food processor and pulse into combined. Alternatively, use a fork or pastry cutter to combine mixture. Pour mixture into a small bowl and whisk raw sugar in. Set aside.
2. Mix dry ingredients - In a mixing bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
3. Mix wet ingredients - In a larger bowl, use a hand whisk to mix together granulated sugar, buttermilk, vegetable oil, sour cream and an egg for 1 minute.
4. Dry into Wet - Gently whisk dry mixture into liquid mixture until just combined. The batter will be slightly muffin but do not give in to the temptation to over-mix. Don't. Do. It.
5. Tidbits - Fold in blueberries or other mix-ins with a spatula.
6. Prepare for lift-off - Preheat oven to 400 degrees. Divide muffin batter evenly among 12-14 paper lined muffin tins. Allow muffins to rest at room temperature for 10 minutes.
7. Pour some sugar on meeee - After the muffins have rested, fluff crumb topping with a fork and sprinkle each muffin evenly with topping.
8. Bake! Bake muffins 19-23 minutes, until lightly brown and cooked thoroughly. Allow to rest in pan before removing to wire rack to cool.