I froze a bunch of berries this summer. Some of what we picked from our yard and some we purchased from local farms. There’s nothing like the taste of fresh berries that n the middle of winter!
I decided to make these delicious bakery-style muffins with saskatoons though you could use blueberries, raspberries, or a mixture of berries. The crumble on top adds crunch and tastes a bit like shortbread a top a tender, soft and scrumptious muffin. These muffins are not too sweet and taste great with jam.
Let’s get started!
For the crumb mixture, combine flour, oats, brown sugar and butter together until crumbly. Set aside.
For the muffins, in a bowl, whisk together melted butter and sugar until well combined.
Add the vanilla and eggs and beat until pale in color.
Add milk and yogurt or sour cream. Mix until well combined.
Add 2 cups of the flour with the baking powder, baking soda, and salt. Stir gently.
Add remaining flour and blueberries or berry of choice. We are using saskatoons from my mom mixed with some blueberries and honeyberries (haskap) from our yard.
Fold gently. Do not overmix. It’s ok if it’s a bit lumpy.
Divide batter evenly among the greased muffin cups. Sprinkle crumble over top, about 1/2 tablespoon per muffin.
Let sit at room temperature for 15 minutes.
We had batter left over, so we made mini muffins too! It used up the last of the crumble too. You could also use another muffin tin or a jumbo muffin tin.
Bake at 400F for 8 minutes, then reduce the oven temperature to 350F and continue baking for 15 minutes or until a toothpick inserted in the centre comes out clean.
Here’s the regular muffins.
Here’s the mini muffins.
Let cool a bit in the pan before removing to a cooling rack.
These muffins are great for breakfast, as a snack with tea or even for a packed school or work lunch.
I think next time I’ll add a variety of berries and I’ll add about 1/2 cup more. You could also use chocolate chips or chunks instead of berries.
Bakery-Style Blueberry Muffins
Crumb Topping:
1/2 cup flour
3 tbsp oats
3 tbsp brown sugar
1/4 cup + 2 tbsp melted butter
Muffins:
1/2 cup melted butter
1 cup granulated sugar
1 tbsp vanilla extract
2 eggs
1 cup buttermilk or 1 cup milk mixed with 3 tbsp lemon juice
1/4 cup plain yogurt or sour cream – we used yogurt
2-1/2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1-1/2 cups blueberries or berries of choice or chocolate chips/chunks
Combine crumb mixture ingredients together to crumbly. Set aside.
For the muffins, in a bowl, whisk together melted butter and sugar until well combined. Add the vanilla and eggs and beat until pale in color. Add milk and yogurt/sour cream. Mix until well combined. Add 2 cups of the flour with the baking powder, baking soda, and salt. Stir gently. Add remaining flour and blueberries. Fold gently. Do not overmix. Divide batter evenly among the greased muffin cups. Sprinkle crumble over top. Let sit at room temperature for 15 minutes.
Bake at 400F for 8 minutes, then reduce the oven temperature to 350F and continue baking for 15 minutes or until a toothpick inserted in the centre comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
