The takeaway: DO NOT OVERMIX.
Thanks, I just wanted to get that out of the way for those of you who might skip to the end of my little discussion about these seriously INSANE blueberry muffins.
I’ve been wanting to cross blueberry muffins off of my baking to-do list for some time now. Not only did I make them once, I made them three times. That’s right. Three!
The first time I made these muffins, I neglected the very important tip to not overmix the batter. I whipped that batter around in my KitchenAid mixer so fast your head would have spun. As a result, I wound up with flat (but delicious) muffins! I couldn’t bring myself to share the rejects with you, so I brought them to a playdate at my friend Liz’s house. (Side note: Liz is also my dentist, but she didn’t judge my sugar laden treat.)
Yesterday, I made them a second time in a standard muffin pan. And, because a standard sized muffin just seemed like too little of a good thing, I made them a third time in a JUMBO muffin pan. The tops of my second and third batches rose perfectly.
Aside from being outrageously wonderful tasting, these muffins are a cinch to make. You don’t need a fancy mixer. This is good because you don’t want to overmix! (Oops, did I mention that already?)
You may be overwhelmed by the addition of a cinnamon and brown sugar streusel on top, but it only takes about one minute. The streusel really is the finishing touch that makes these already moist and flavorful muffins unbelievably divine.
I had so much fun photographing these muffins! My girls were on hand to provide creative guidance and also devour any lonely crumbs. By the way, thanks to my mom who bought me this beautiful new Maison Versailles Blanc Small Cake Stand for Christmas! I love how it adds texture to the photo when shot from above. Sweet!
SHOWN IN THESE PHOTOS:
Small Cake Stand | Navy Striped Dishtowel | 6.75 oz Canning Jars | Non-stick Muffin Pan | White Muffin Liners
Shot with a Nikon D7000 + 50mm f/1.4G Prime lens + 18-105mm VR lens
- 3 cups all-purpose flour
- 1½ cups white sugar
- 1 teaspoon salt
- 4 teaspoons baking powder
- ⅔ cup vegetable oil
- 2 egg
- ⅔ cups milk (add 1tb additional at a time if needed to incorporate all ingredients)
- 2½ cups fresh blueberries
- ⅓ cup all-purpose flour
- ½ cup brown sugar, packed
- 3 tablespoons unsalted butter, room temperature (almost melted)
- 1 teaspoon ground cinnamon
- Preheat oven to 400 degrees F. Grease muffin pan or line pan with muffin liners.
- Combine the bottom four ingredients - flour, sugar, butter and cinnamon. Mix with fork (or use your hands to get rid of any brown sugar lumps). Set aside.
- In a large bowl, combine the flour, sugar, salt and baking powder for the muffins.
- In a smaller bowl, combine the vegetable oil, eggs, and milk. Pour oil mixture into the flour mixture and stir just enough to combine the ingredients. (Do not overmix!) Fold in blueberries.
- Fill muffin cups almost to the top. Sprinkle generously with streusel mixture.
- Bake for 18 to 23 minutes in the preheated oven, or until done. Let muffins cool several minutes before moving them to a cooling rack.
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