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 really small blueberries. In my personal opinion, I think they taste so 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, 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 ⅓ of the flour. Then half the sour cream/milk mixture. Then another ⅓ of the flour. The remaining sour cream/milk mixture. Sprinkle the remaining flour on 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 flour and wild blueberries just until mixed together.
Divide the batter among 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 stir up the flour and sugar quickly and cut the butter in until all is crumbly. Top the wild blueberry muffins with the crumb topping and bake at 375 for 15-17 minutes. A toothpick should come out clean.
Have you tried this recipe? If so, leave me a rating and a comment below!
Other recipes I know you'll love! Double Chocolate Banana Muffins Buttermilk Oatmeal Muffins Strawberry Almond Muffins One Bowl Banana Bread
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Crumb Topped Wild Blueberry Muffins
Ingredients
Muffins
- 2 Cups Frozen Wild Blueberries (See Note At End)
- 10 Tbs. Butter Softened
- 1 Cup Sugar
- 2 Large Eggs
- 2 teaspoon Almond Extract
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- ½ Cup Sour Cream
- ½ Cup Milk
- 2 Cups Flour
Crumb Topping
- ½ Cup+ 2 Tbs. Flour
- ⅓ Cup Sugar
- 4 Tbs Butter softened
Instructions
Muffins
- Preheat the oven to 375 degrees. Line 20 muffin 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 ⅓ of the flour to the muffin batter.
- Add ½ the sour cream/milk mixture.
- Add another ⅓ of the flour.
- Add the last of the sour cream/milk mixture.
- Sprinkle 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 among 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.
Crumb Topping
- 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.
Notes
Nutrition
Greg
Sweet, excellent taste, great for breakfast!!