Buttermilk Blueberry Muffins

20m
Prep Time

18-22m
Cook Time

38m
Ready In

Recipe: #14177

September 07, 2014

Categories: Breakfast, Blueberry, Brunch, Christmas, Mothers Day, Picnic, Potluck, Oven Bake, Vegetarian, Flour, Muffins, more

recipe by:
AnnieD

"These are soft tender moist little pillows of happiness, betch ya can't eat just one muffin, these are best served the day they are made."

Original is 12 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (100.7 g)
Calories 326.4
Total Fat - 13.4 g
Saturated Fat - 3.6 g
Cholesterol - 43.3 mg
Sodium - 197.5 mg
Total Carbohydrate - 48.6 g
Dietary Fiber - 1 g
Sugars - 30.8 g
Protein - 4.1 g
Calcium - 51.6 mg
Iron - 0.6 mg
Vitamin C - 1.8 mg
Thiamin - 0 mg

Step 1

FOR THE CRUMB TOPPING: in a food processor add 1/3 cup flour, 2 tablespoons granulated sugar and diced butter. Pulse several seconds just until butter is distributed and until it somewhat comes together in tiny crumbles, it should still be fluffy (if you pulse it too much it will become dense and too wet, which will just weigh down the tops of the muffins and it will sink). Pour crumb mixture into a small bowl and whisk in 1 1/2 Tbsp raw sugar, set aside.

Step 2

*FOR THE MUFFINS: preheat oven to 400 degrees.

Step 3

In a mixing bowl whisk together flour, baking powder, baking soda and salt; set aside.

Step 4

In a separate large mixing bowl, using a wire hand whisk, mix together 1 cup granulated sugar, canola or vegetable oil, buttermilk, sour cream and eggs until well blended, about 30 seconds. Using a rubber spatula, fold in flour mixture just until combine (batter should be slightly lumpy (DO NOT OVER MIX or your muffins will NOT be soft and fluffy). Gently fold in blueberries.

Step 5

Divide mixture evenly among 12 paper lined muffin cups. Fluff crumb topping with a fork and sprinkle each muffin evenly with about 1 tablespoon of crumb topping mixture.