I'm Elyse. Some of my most vivid and cherished memories are around a table with friends and family, and I want that for you, too.
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If you have been here a while, you know that I have a pretty small kitchen, and I will go out of my way to avoid specialty, or single-use, products. However, there is one ridiculous splurge that I refuse to part with: my jumbo muffin tin.
I think standard-size muffins are ridiculous. This might just be because I have an obsession with morning cake, but a regular muffin feels mini to me, and I always find myself reaching for a second (or third). That is why every muffin recipe on the blog so far has been jumbo. But that changes today…not by choice.
These delicious blueberry muffins have a buttery crumble on top, are full of blueberries, and are super delicate and light,—they’re basically perfect. Their only flaw? They don’t work in jumbo form…I know, devastating. Please know that I tried—like five times. (The last month has been full of failed muffins crumbled on top of greek yogurt for breakfast.)
While I will continue on my hunt for a beefy blueberry boi, I can’t say enough good things about these muffins. This recipe is adapted from who else but Zoe Nathan and her book, Huckleberry. I’ve spoken about my love for this book many times, and I refuse to stop—it is a cookbook I constantly reach for when I’m in need of brunch inspiration.
The “secret” weapon? A mix of all-purpose flour, almond flour, and cornmeal. The combination gives a very light corn flavor while creating a beautiful texture when combined with yogurt and creamed butter. Corn + vanilla + blueberries = my equation for the ideal spring breakfast.
Make Your Blueberry Muffins the Night Before, if You Want
I am not a morning person. So, while my dog wakes me up at ungodly hours, I need a solid 30 minutes to warm up to the idea of being a fully operational human. That means if I want to wake up to the smell of freshly baked muffins (and who doesn’t?) I make them ahead of time.
To do this, scoop your batter into your liners and pop ’em in the fridge overnight. The next morning, just preheat your oven and put your muffins in as usual. The only caveat is that you will have to allow an extra few minutes in the oven to
Buttery and bursting with blueberries, these are the perfect muffins to welcome spring!
Ingredients
Scale
For the crumble:
1/4C all-purpose flour
1/4C almond flour
3T granulated sugar
1/4t kosher salt
1/4C butter, cubed
For the muffins:
3/4C unsalted butter, room temperature
1C granulated sugar
1t kosher salt
2 large eggs, room temperature
1C all-purpose flour
1/4C almond flour
1/4C cornmeal
1 1/2t baking powder
1/2t baking soda
3/4C plain, whole-milk yogurt
1 1/2t vanilla extract
2C fresh blueberries
Instructions
Make the crumble: In a bowl, whisk together the flour, almond flour, sugar, and salt. Use your fingers to incorporate the butter into the dry ingredients—smushing the butter flat (so it looks like a cornflake) and then rolling it in your fingers to break it up into small pieces. Do this until there are no large pieces of butter left. Throw in the refrigerator until you are ready to use.
Make the muffins: Preheat your oven to 375F and line a muffin tin.
To a stand mixer, fitted with a paddle attachment (or a large bowl with a handheld mixer), cream the butter, sugar, and salt. I take my time here, about 3-5 minutes, running the mixer on med. to med. high and scraping down the bowl occasionally.
Add the eggs, one at a time, mixing thoroughly after each one. (Tip: If your ingredients aren’t room temperature, your mix could look almost curdled at first, but never fear! Give it a little more time under the mixer and things should incorporate nicely.)
Stop the mixer and dump in the flour, almond flour, cornmeal, baking powder, baking soda, yogurt, and vanilla. Carefully turn the mixer on low and beat until just incorporated. I even like to under mix and finish by hand to make sure I don’t end up with a tough muffin.
Turn off the mixer and gently fold in the blueberries. Using a cookie scoop or spoon, fill your muffin tins all the way to the top.
Top with the crumble and bake for 5 minutes. Turn the oven down to 350F and bake for another 15-20 minutes or until lightly golden and when tapped, the muffin springs back.
Allow to cool for 5 minutes before transferring to a wire rack and cooling for a further 10 minutes. Enjoy!