The grocery store by my house was having a special on berries this weekend, meaning I could afford a pint of blueberries without having to sell body parts on the black market. After blending a handful with strawberries, tangerine, banana and spinach for a post-run smoothie on Saturday, we decided to use the rest to make some pre-Super Bowl blueberry muffins. These are very easy to make, and were a perfect way to warm up our stomachs for the metric ton of cheese dip and guacamole we consumed that afternoon.
Buttermilk Blueberry Muffins
Makes 12 regular sized muffins.
- 6 tablespoons unsalted butter
- 1/3 cup buttermilk (If you don’t have buttermilk, add one teaspoon of vinegar to 1/3 cup of milk and let sit for 10 minutes)
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1-2 cups blueberries (depends on how blueberry-y you like them)
- 1/2 teaspoon cinnamon
For the crumb topping:
- 1 1/2 tablespoons cold butter cut into small cubes
- 1/4 cup flour
- 1 3/4 Tablespoons sugar
- Sprinkle of cinnamon
- Melt the butter and let cool slightly.
- Whisk in buttermilk, egg, egg yolks, and vanilla, blending well.
- In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
- Wash your berries.
- Add dry ingredients to wet and mix until just combined (do not over-mix)
- Fold in the blueberries. Note: The batter will be quite thick. You can add a splash of water if you need to.
- Make the crumb topping: In a small bowl, use a pastry cutter or fork to blend the butter, flour, and sugar until it’s nice and crumbly.
- Add the batter to muffin liners or a well-greased pan and sprinkle the top with the crumb mixture. Bake in a preheated 375 degree oven for 18 to 20 minutes or until a toothpick comes out clean.
Above: Unbaked muffins pre- and post-crumble.
Make sure to let the muffins sit for at least 10 minutes before trying to get them out of the pan. We ran a knife around the edges before lifting them out, and we didn’t really have many sticking issues. Don’t wait too long, though – they’re especially delicious warm: