Best Blueberry Muffins Ever!!

I'm in the process of using up my remaining blueberries before the new crop sets in this summer. Muffins are my favorite thing to make with home grown blueberries, and while I have made many a blueberry muffin I have not yet found the perfect recipe, that is until now. My most recent cookbook addition is the Clinton St. Baking Company Cookbook, by DeDe Lahman and Neil Kleinberg. In it is the most delicious blueberry muffin recipe in the world. I mean IN THE WORLD! There is just enough sugar, a beautiful cake like texture, perfect moisture content, a lightly crunchy topping and plenty of fruity flavor. When you eat one of these muffins you can't help but smile and shake you head in total happiness.

There are also many other wonderful delights is this terrific book!

Just look at all the berries!

Blueberry Crumb Muffins
From the Clinton St. Baking Company Cookbook

Makes 10 muffins

1/2 stick unsalted butter
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 large egg
1/2 cup sour cream
1 cup fresh or frozen blueberries (add while frozen)
10 tablespoons Crumb Mix

Crumb Mix

1/2 cup all-purpose flour
1/2 sugar
1/4 teaspoon cinnamon
1/2 stick butter

Place the flour, baking powder, and baking soda in a bowl. In a mixing bowl, cream the butter, then add sugar, and vanilla.  Add the egg and blend until combined. Add half of the sour cream and mix lightly, then add half of the dry ingredients and mix lightly. Repeat the same process with the remaining sour cream and dry ingredients. Be sure to end with the dry ingredients. Fold in the blueberries until just incorporated and evenly mixed. Spoon the mixture into muffin tin and top each muffin with one tablespoon of the Crumb Mix. Bake at 350 degrees for 35 - 30 minutes until the top is golden brown and a toothpick comes out clean. 


This post is part of “Simple Lives Thursday”.