Another recipe to satisfy your blueberry baked good cravings! These muffins have a crunchy sugar top and a sweet, moist, crumbly inside with juicy blueberries in every bite. This quick and easy recipe uses heavy cream rather than butter (no extra creaming or melting step necessary!) for a rich taste and more delicate, tender crumb.
To make 12 large muffins:
Ingredients
2 1/2 cups all-purpose flour
1/4 cup cornstarch
1 cup granulated sugar
4 tsp baking powder
3/4 tsp salt
1 cup heavy cream
1/2 cup neutral oil
1/4 cup milk
2 large eggs
2 tsp vanilla extract
1 1/2 cups blueberries (fresh or frozen)
2 tbsp turbinado sugar (AKA raw sugar/demerara sugar)
Instructions
1. Dry Ingredients: Preheat oven to 400 degrees and line a standard 12 cup muffin tin with paper/cupcake liners. In a large bowl, whisk the flour, cornstarch, sugar, baking powder, and salt together.
2. Wet ingredients: In another bowl, whisk the heavy cream, oil, milk, and vanilla extract together. Add in the eggs one at a time and continue whisking, combining all the wet ingredients well.
3. Mix ingredients: Gradually pour the wet ingredients over the dry ingredients, using a spatula to mix them together until just combined. The batter will be very thick, but be sure not to overmix (as that will lead to tough muffins). Gently fold in the blueberries with the spatula until evenly distributed in the batter.
4. Baking: Scoop the batter into the prepared muffin tin (with an ice-cream scoop or spoon, filling to the top of the liners. Sprinkle the turbinado sugar evenly on top of the muffins for that sweet, crunchy topping. Bake for 25-30 minutes, until lightly golden. Let the muffins cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely. Enjoy!
Left: Cupcake liners filled to the top with muffin batter. Middle: Sprinkled turbinado sugar on top of batter for extra crunch. Right: Freshly baked muffins with crunchy, cracked tops and warm, tender center.
Link to my post on the history & culture of muffins.
Link to my post on the chemistry & science behind muffins.
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