Blueberry Muffins
Brunch is my favorite meal, so Josh made these for me on our second year anniversary. He smokes almost EVERYTHING he cooks, so these are topped with a home smoked blueberry sauce. The muffin base recipe is from Cook's Illustrated and the muffin topping is from foodandwine.com.
Servings: 12 muffins
Ingredients
Muffin Mix
- 2 cups All-purpose flour
- 1 tbs Baking powder
- 1/2 tsp Salt
- 1 cup Granulated sugar
- 4 tbs Unsalted butter (melted)
- 1 Egg
- 1 1/4 cups Sour cream
- 1 1/2 cups Blueberries (fresh or frozen)
Crumb Topping
- 2/3 cup All-purpose flour
- 2 tbs Brown sugar
- 1 1/2 tbs Granulated sugar
- 3/4 tsp Baking powder
- pinch Salt
- 4 tbs Unsalted butter (melted)
Blueberry Topping
- 2 tbs Wild blueberry sauce (smoked)
Instructions
Muffin Base
- Preheat oven to 350 degrees.
- Line muffin tin with muffin liners or grease well.
- In a large bowl, mix flour, baking powder, and salt together. Set aside.
- In a medium bowl, whisk the egg. Add sugar to the whisked egg and mix well. Add melted butter in thirds (make sure the butter is cool, or it will cook the egg). Add sour cream.
- Fold the blueberries into the dry ingredients.
- Add the wet ingredients to the dry and fold until just combined (don't overmix!).
- Evenly fill the muffin tin with the batter.
Crumb Topping
- In a medium bowl, mix the flour, baking powder, brown sugar, and granulated sugar until combined.
- Add the melted butter to the dry ingredients. Using your hands, clump the mixture into the desired sized crumbs.
- Top muffin mix with the crumb topping.
- Bake for 25-30 mins. At 25 mins, check for doneness. The muffins are done when a toothpick inserted inserted in the center of the muffin comes out clean.
- Remove muffins from the tin and cool on a wire rack for 5 mins.
- Top with smoked blueberry sauce.
