You will love these soft, sweet, crumb topped wild blueberries muffins! They are easy to make and taste better than muffins from a box.
- 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.
Keywords: Blueberry Muffins, muffins, wild blueberry muffins