The Madison Bistro

I’ve spent the past couple of years searching for the perfect blueberry muffin recipe. It couldn’t be too sweet, too dense, too cake-like, not sweet enough, and it had to be interesting. By interesting I mean that there has to be some quality that has you coming back for more. How I missed this recipe before, especially when it comes up on the first page of a google search, is beyond me. But the important thing is that I’ve found it now, and I’m never letting it go.

This recipe is immensely popular, so it’s possible you’ve already seen it or tried it. But if you haven’t, and you love blueberry muffins as much as I do, you’ll want to get thee into a kitchen, pronto. Do yourself a favor and don’t even think about skipping the crumb topping – it’s really what makes these muffins special.

Blueberry Muffins
adapted from All Recipes

1 1/2 c unbleached all-purpose flour
3/4 c granulated sugar
1/2 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
1/3 c canola oil
1 large egg
1/3 c buttermilk
1 c blueberries (fresh or frozen)

1/2 c brown sugar
1/3 c all-purpose flour
1/4 c butter, cubed
1 1/2 tsp ground cinnamon

1. Preheat oven to 400 F and line muffin pan with papers.

2. Combine first five ingredients in medium-sized bowl, stir to mix. In a glass measuring cup, pour in 1/3 c canola oil and large egg. Add enough buttermilk to fill to the 1 c mark. Mix liquid contents with dry ingredients, stir until just mixed. Add blueberries, stir to combine (be careful not to overmix). Fill muffin cups to the top.

3. In a small bowl, mix together 1/2 c flour, brown sugar, butter, and cinnamon. Use your fingers to mix ingredients together until a crumbly mixture is achieved. Sprinkle over muffins before baking.

4. Bake for 20-25 minutes or until inserted toothpick comes out clean.