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Saturday, April 7, 2012

Chew on This | Crazy Cooking Challenge - Blueberry Muffins


It's Crazy Cooking Challenge time! This month we bring you the beloved Blueberry Muffin.

I don't eat muffins very often. And it's not because they aren't wonderfully 
compact morsels of deliciousness. 

For starters, they're very dangerous. To my waistline. And also to my nonexistent portion control abilities when it comes to carbohydrates. 

Second, if I'm going to partake in the joy of having a muffin, it had better be good. I hate wasting my time and calories on a sucky muffin. And maybe you'll agree,
it is not always easy to find an amazing muffin or muffin recipe.

Well, I have found a muffin recipe totally worthy of daily consumption. 
Look out, things are going to get very, very dangerous!

I found this awesome recipe on the Cooking Classy blog. You must try these ...so good! 


Here's the recipe:

Bakery Style Blueberry Muffins
(recipe from Cooking Classy)
1 3/4 C flour
2 t baking powder
1/4 t baking soda
1/2 t salt
1 C sugar
1/2 C buttermilk
7 T vegetable oil
1 egg
2 T sour cream
1 1/2 C fresh blueberries

Crumb Topping:
1/3 C flour
1 1/2 T sugar
2 1/2 T chilled butter, diced
1 1/2 T raw sugar

Preheat your oven to 400℉.

First, you should prepare your crumb topping. Combine your flour, sugar and butter in a food processor and pulse just a few seconds until mixture looks crumbly and fluffy. Pour the crumb mixture into a small bowl and whisk in your raw sugar. Set aside.   

Now for your muffin! In a mixing bowl, whisk together flour, baking powder, baking soda and salt and set aside. In a separate bowl, hand whisk your sugar, buttermilk, vegetable oil, egg and sour cream for 1 minute. Fold your dry ingredients into your wet ingredients until just combined (your batter will be a bit lumpy). Gently stir in your blueberries and then divide your batter evenly among a paper lined, 12 count muffin tin or a 24 count mini muffin tin. Make sure to use paper liners - so much easier to remove muffin intact. Allow the batter to rest at room temperature 10 minutes. 

Before placing muffin tin into the oven, fluff your crumb topping with a fork and sprinkle each muffin evenly with the crumb topping mixture. Bake muffins until lightly golden (approximately 18-20 minutes for large muffins, 12-15 minutes for mini muffins) and toothpick inserted in the center comes out clean.  Allow to cool several minutes in muffin pan before removing to wire rack to cool.


  1. I love your pictures and buttermilk is always a good idea in baking. Jen

  2. I love the crumb topping! Great recipe!


  3. These look delicious, and the crumb topping sounds very tasty!!

  4. I'm with you on the muffin thing. If I'm going to eat it, it's got to be the best muffin around for miles! I love the tops on these, yummy!

  5. You crack me up! I hate wasting time and calories on sucky sweets too!

  6. Mmmm! You can't go wrong with a buttermilk recipe. The muffins look amazing, especially the tops...I would end up with topless muffins at my house with this recipe. haha! CCC#94