Blueberry Buttermilk Muffins

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Blueberry Buttermilk Muffins

Yield: 12 muffins

# of Servings: 12

Method: Muffin

Difficulty: Easy

Topping:

¼ cup (1.2 oz / 34 g) all-purpose flour

2 tbl (.5 oz / 14 g) granulated sugar

2 tbl (.5 oz / 14 g) light brown sugar

¼ tsp cinnamon 

2 tbl (1 oz / 28 g) unsalted butter, cold, cut into small pieces

Muffins: 

1 tbl (0.3 oz / 9 g) all-purpose flour

1-pint blueberries, washed, picked through, and dried on a clean dish cloth or paper towel

1 ¾ cup (8.15 oz / 231 g) all-purpose flour 

½ cup (2.05 oz / 58 g) oat flour

½ cup (3.5 oz / 99 g) granulated sugar

1 tbl (.50 oz / 11 g) baking powder¹

⅓ tsp sea salt

1 large egg, room temperature

¾ cup buttermilk, whole milk preferred

8 tbl unsalted butter, melted and cooled²

1 tsp vanilla extract

Special tools and equipment needed:

• One standard 12-well muffin tin
• Muffin pan liners
• 1 2”, 1.55 oz scoop, optional
• Cooling rack

Pre-recipe preparations:

• Bring butter to room temperature (time depending on temperature of room)
• Bring egg and buttermilk to room temperature (approx. 20 minutes) 
• Preheat oven to 350°F.

Directions

Topping:

1. Stir together dry ingredients in small mixing bowl. 
2. Add the butter pieces and, using a pastry cutter, cut until coarse crumbs. Set aside in the refrigerator.

Muffins:  Preheat oven to 400°F

1. Toss the berries with the 1 tbl of flour. Set aside.
2. Whisk together the dry ingredients in a large mixing bowl. Set aside.
3. Whisk the egg in a medium mixing bowl. Add buttermilk, melted butter, and vanilla extract and whisk until smooth. 
4. Pour the wet ingredients into the dry and gently mix once. Add the blueberries and stir just until all the flour is moistened. If you see any small pockets of dry flour, use your finger or a chopstick to gently mix them in—this avoids overmixing the entire batter.
5. Using a 2” wide scoop, or ¼ cup measuring cup, fill each muffin well about ¾ full.
6. Bake until the muffins are firm to the touch and lightly browned, about 17 to 20 minutes.
7. Let cool for 10 minutes. Carefully remove to a cooling rack. Enjoy warm or at room temperature. 

Baking notes: 

• As with any recipe with a large amount of baking powder, use of aluminum free baking powder makes a big difference.
• If the butter is too hot, it will coagulate when it hits the buttermilk.