Blueberry Muffins

Adapted from Allrecipes.com

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For me this makes 9 muffins.

• 1 cup all-purpose flour
• 1/2 cup whole wheat pastry flour
• 1/2 cup sugar (these are less sweet than typical muffins – add up to 1/4 cup more sugar)
• 1/2 teaspoon kosher salt
• 2 teaspoons baking powder
• 1/3 cup any type of oil
• 1 large egg
• 1/3 cup milk
• 1 cup fresh blueberries

• Crumb Topping
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1.5 teaspoons cinnamon

1. Preheat oven to 400 and grease muffin tins or use liners.
2. In a small bowl combine flour, sugar, salt, and baking powder. 
3. In a glass measuring cup:
   • Add 1/3 cup oil and egg.
   • Next, add the milk until it reaches the 1 cup mark, approximately 1/3 cup milk (the idea is to add a total of one cup liquid to the dry ingredients.
   • Mix until just combined.
4. Gently fold in the blueberries. Pour into the wells all the way to the top.
5. Make the crumb topping: Mix all the ingredients together in a small bowl. Incorporate the butter into the dry ingredients with your hands or a pastry cutter until the mixture resembles wet sand. Sprinkle on top of each muffin cup.
6. Bake for 20 minutes and check. Cook an additional 5 minutes or until a knife inserted into the center comes out clean, or with a few crumbs attached.

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THE FOLLOWING ARE UNTESTED RECIPES I WANT TO TRY:

Jordan Marsh’s Blueberry Muffins

• 1/2 cup butter
• 2 cups flour (unsifted, blend of equal parts bread flour and pastry flour)
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons baking powder
• 1/2 cup milk
• 1/2 teaspoon salt
• 2 1/2 cups blueberries, mixed with some flour 
• 2 teaspoons sugar (for tops)
• 1 teaspoon vanilla extract

1. Pre-heat oven to 375-F. Grease a muffin tin or use liners. If using liners, still grease the surface of the pans.
2. On low speed, cream butter with sugar until fluffy.
3. Add eggs, one at a time, and mix until blended.
4. Sift dry ingredients in a separate bowl; add to eggs-and-butter mixture, alternating with milk.
5. Mash 1/2 cup of berries and stir into mixture by hand. Gently fold in the rest of the berries.
6. Pour batter high into each muffin cup; sprinkle sugar over tops.
7. Bake at 375 for 30 minutes (checking after 20).

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Ritz Carlton Jumbo Blueberry Muffins

• 3 1/2 cups sifted all-purpose flour
• 2 tablespoons baking powder
• 3/4 cup sugar, plus more for topping
• 1/4 teaspoon sea salt
• 5 eggs, lightly beaten
• 1/2 cup whole milk
• 10 tablespoons butter, softened
• 1 teaspoon vanilla extract or lemon zest
• 4-5 cups fresh blueberries
• Coarse sugar, for topping

1. Heat oven to 425-F. Grease a jumbo muffin tin or use liners.
2. In a large bowl, whisk together flour, baking powder, sugar, and salt.
3. In another bowl, whisk together eggs, milk, butter, and either the vanilla or the lemon zest.
4. Make a well in the center of the bowl of dry ingredients; add the wet ingredients.
5. Set aside a handful of blueberries, and pour the rest into the bowl. Gently fold until well incorporated. The batter will be thick.
6. Scoop batter by 1/2 cups into jumbo wells.
7. Press a few blueberries into the top of each muffin, and then sprinkle with 1/2 teaspoon of coarse sugar.
8. Turn oven down to 400-F, and bake until golden brown, with an internal temperature of about 195F-200F, about 25 minutes. If the muffins get too brown before the insides are done, cover with foil.
9. Cool in tins for 5 minutes and then remove to racks. Serve warm with a pat of butter.