I baked these wild blueberry muffins around noon and by dinner time there we all gone! They lasted less than 12 hours so I won’t be able to tell you if they are better in the morning or as an afternoon snack. But muffins are good any time of the day! right??
The dark purple color is viciously seducing but what I love about them is the little crunchy topping that makes them really attractive. Wild blueberries flavor is more intense than the regular ones. Because of the small size of this wild variety their number is higher for the same volume and are generously present in every bite. I used frozen organic wild blueberries and the results were delicious. You can substitute them with regular blueberries of course.
The opinions about the muffin’s moisture were not unanimous. A friend of mine would have liked them a little bit more moist and “mon mari d’amour” found their moisture to be perfect. You can’t please everyone! Try them out and let me know what you think.
Wild Blueberry Muffins
Adapted from The Williams-Sonoma Baking Book.
makes 12 muffins
¼ cup (45 g) all-purpose flour
2 tablespoons granulated sugar
2 tablespoons firmly packed light brown sugar
¼ teaspoon cinnamon (optional)
2 tablespoons cold unsalted butter, cut into small pieces
2 ¼ cups (360 g) all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
7 tablespoons (105 g) unsalted butter at room temperature
¾ cup (185 g) granulated sugar
2 large eggs
1 cup (250 ml) milk
1 ½ teaspoons pure vanilla extract
1 ½ cups (185 g) fresh or frozen wild blueberries (if frozen, use them unthawed)
Scale and prep all the ingredients.
You will need two medium bowls, a muffin pan, a stand mixer fitted with the paddle attachment and a silicone spatula.
- Twelve muffin liners or you can grease the muffin pan.
- A pastry blender, a food processor or you can use your fingers.
Heat the oven to 375F (190C)
Grease the muffin pan cups or put in each cup one oven safe muffin liner.
For the Topping
In a medium bowl add all the topping ingredients: flour, granulated sugar, brown sugar, cinnamon (if using) and butter. mix everything together using a pastry blander or your fingers. If you are using a food processor, pulse a few times until the mixture has a coarse crumbly texture.
For the Muffins
In a medium bowl, sift the flour, baking powder and salt and stir lightly. Set aside.
Put the butter and the granulated sugar in the bowl of a stand mixer and cream over medium speed until the texture is light and fluffy. Add one egg and beat well until combined, then add the second egg and beat again until everything is well blended. Add half of the flour mixture and beat over slow speed just until combined. Add the milk and vanilla, stir again very briefly on low speed and finally add the second half of the flour mixture and beat just until the mixture is evenly moistened.
Remove the bowl from the mixer stand and gently fold in the wild blueberries with a silicone spatula. Try not to brake the fruit and make sure to not overmix the batter.
Divide the batter into the 12 lined (or greased) muffins cups. Sprinkle with the “topping” mixture.
Bake the muffins for 20 to 25 minutes, until golden. A cake tester (or toothpick) should come out clean when inserted in the center of a muffin. Transfer the pan to a wire rack. Let the muffins cool for 10 minutes before unmolding them.
You can serve the muffins warm or at room temperature.