You will love these soft, sweet, crumb topped wild blueberry muffins! They are easy to make and taste better than muffins from a box.
As I’ve said before I am a huge fan of muffins and wild blueberry muffins are my absolute favorite! Just to clarify, not blueberry muffins, wild blueberry muffins. Wild blueberries are the really small blueberries. In my personal opinion I think they taste sooooo much better than regular blueberries. I actually do not like regular blueberries at all because they have a perfumey taste to them. Wild blueberries are sweet and juicy. The other thing I am passionate about is crumb toppings. I love crumb toppings. The buttery, sugary, crumbly-ness is the best. Pair that with wild blueberries and well it is perfection.
The first thing I do after setting the oven to preheat is rinse the wild blueberries. For this recipe I am using the Dole brand frozen wild blueberries because that is all that is available where I live. However, if you can get your hands on the Wyman’s Wild Blueberries of Maine ones, they are truly superior. They also come frozen. Measure out 2 cups of frozen berries and rinse them well. Let them drain while you mix up the muffin batter.
Cream the butter and sugar well. Add the eggs and almond extract. Beat in the baking powder, baking soda, and salt. Whisk together the sour cream and milk.
Add 1/3 of the flour. Then half the sour cream/milk mixture. Then another 1/3 of the flour. The remaining sour cream/milk mixture. Sprinkle the remaining flour on the top of the batter and dump the wild blueberries on top of the flour. I find that the flour will quickly absorb any remaining purple juice and prevent the batter from turning purple. Using a wooden spoon, fold in the the flour and wild blueberries just until mixed together.
Divide the batter amongst 20 lined muffin cups. Place the ingredients for the crumb topping in a food processor and pulse until it becomes crumbly. If you are doing this part by hand, use a fork to quickly stir up the flour and sugar and cut the butter in until all is crumbly. Top the muffins with the crumb topping and bake at 375 for 15-17 minutes. A toothpick should come out clean.
Makes 20 muffins
- 2 Cups Frozen Wild Blueberries (See Note At End)
- 10 Tbs. Butter Softened
- 1 Cup Sugar
- 2 Large Eggs
- 2 tsp Almond Extract
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 Cup Sour Cream
- 1/2 Cup Milk
- 2 Cups Flour
- 1/2 Cup+ 2 Tbs. Flour
- 1/3 Cup Sugar
- 4 Tbs Butter softened
Preheat the oven to 375 degrees. Line 20 muffins cups with liners.
Measure out 2 cups of the frozen wild blueberries. Rinse them well in a strainer and allow them to continue to drain as you prepare the muffin batter.
In a mixing bowl, cream the butter and sugar.
Add the almond extract and eggs.
Beat in the baking powder, baking soda, and salt.
Whisk together the sour cream and milk in a measuring cup.
Add 1/3 of the flour to the muffin batter.
Add 1/2 the sour cream/milk mixture.
Add another 1/3 of the flour.
Add the last of the sour cream/milk mixture.
Sprinkled the remaining flour on the top of the batter and dump the wild blueberries onto top of the flour. I find that the flour will absorb any of the remaining purple juice and help prevent the batter from turning purple.
Mix in the last of the flour and wild blueberries by hand just until combined.
Divide the batter amongst the muffin cups and prepare the crumb topping.
Sprinkle the crumb topping on the muffins.
Bake at 375 for 15-17 minutes. A toothpick should come out clean.
Stir the flour and sugar together with a fork and then cut in the butter until it is crumbly. OR put the flour, sugar and butter in a processor and pulse until it is crumbly.
For this recipe I used Dole brand frozen wild blueberries because it is all there is available where I live. However, if you can get Wyman's of Maine frozen wild blueberries they are far superior.