Bursting with Berries
If you haven’t guessed it by now, we are obsessed with blueberries. They are hands down our favorite berry. We love the versatility of blueberries. They are great in a smoothie, perfect in salads, delicious in scones, and are out of this world in a muffin.
However, there is a debate when it comes to which blueberries are the best.
Maine blueberries are smaller, but these wild berries boast an intense blueberry taste; ranging from tangy tartness to succulent sweetness. Wild Maine blueberries are frozen fresh and have more brain-healthy anthocyanins than larger blueberries.
Unlike cultivated blueberries, wild blueberries have a season, which runs from summer to early fall. Moreover, these blueberries are only commercially harvested in Maine, Eastern Canada, and Quebec.
Cultivated blueberries are the ones most of us see in our produce departments. They are larger and tend to be more uniform in size. These blueberries are also grown all year round in various states such as North Carolina, and New Jersey.
Regardless of the specifics, blueberries are delicious and we love discovering new recipes to adapt and share with you. More importantly, the batter for these muffins can be made the night before, refrigerated, and baked off the next morning.
Bakery Style Blueberry Muffins Small batch recipe by Butter Your Biscuit adapted by Still A Chick Lit
1 cup all-purpose flour plus 1 tablespoon (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, white rice, brown rice, millet, or sorghum flour. If the flour doesn’t contain a binder add ½ teaspoon xanthan gum)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 large egg (3 tablespoons Aquafaba, ¼ cup silken tofu pureed with 1/8 teaspoon baking soda, vegan egg replacer, or liquid vegan egg replacer= 1 egg)
1/2 cup granulated sugar (Swerve sweetener, Splenda granulated, monk fruit sweetener granulated, golden sugar, coconut, raw cane, or turbinado sugar, pulsed finely)
1/2 teaspoon vanilla
1/4 cup vegetable oil
1/2 cup sour cream (dairy: light sour cream, plain yogurt, plain Greek yogurt) (non-dairy: vegan sour cream, plain unsweetened almond or soy yogurt)
1 1/8 cups fresh blueberries
3/8 cup (6 tablespoons) cake flour **
1/3 cup granulated sugar (Swerve sweetener, Splenda granulated, monk fruit sweetener granulated, golden sugar, coconut, raw cane, or turbinado sugar, pulsed finely)
2 tablespoons unsalted butter melted (vegan unsalted butter)
1/2 -2 teaspoons ground cinnamon
¼ teaspoon kosher salt
** To make gluten-free cake flour
1 Part Sweet White Rice Flour
1 Part Brown Rice Flour 1 Part Tapioca starch or tapioca flour, they are the same
Mix dry ingredients and store the blend in an airtight container.
Preheat the oven to 400 degrees
To make the crumb topping, in a small bowl mix melted butter, flour, granulated sugar, and cinnamon with a fork and set aside.
In a large bowl whisk together 1 cup of flour, baking powder, and salt, and set aside.
In another bowl whisk together the egg and sugar until combined. Add in oil, sour cream, and vanilla and mix until combined. Then add wet ingredients to the dry and mix just until combined. Do not over-mix.
In a small bowl add 1 1/8 cup blueberries and toss with 1 tablespoon flour and gently fold into the batter. Fill each muffin tin about 2/3 full. Scatter the remaining blueberries on the top of the muffins, then top with generous portions of the crumb topping.
Bake at 400-degrees for five minutes. Then drop the temperature down to 350-degrees for the remaining 13-20 minutes until muffins are lightly browned and a toothpick comes out clean. Sprinkle with powdered sugar if desired. Makes about 8 standard muffins or 6 jumbo muffins
- You can make the muffin batter the night before. You can leave the batter in the bowl and cover it with plastic wrap.
- You can substitute all-purpose flour to make the crumb topping.