As you can see by the well worn pages of my book and all of my scribbling, I have been making this recipe for a very long time. It is a tried and true recipe (with just a few minor tweaks) from one of my favorite cookbooks I received from my mother, In The Sweet Kitchen by Regan Daly, originally published in 2001.
What so great about this muffin is its soft cloudy texture that melts in your mouth, the tart taste of fresh blueberries bursting with every bite, and the sweet cinnamony hard crunch that just makes this THE BEST blueberry muffin I have ever tried.
I have made thousands of them those first few years of my café and yes they are full on dairy – that is what makes them so delicious! And yes they are full on fat and butter and cream – I make absolutely no excuses – they are AWESOME. However feel free to substitute to make this recipe pareve and more dietetic (that’s the beauty of being creative in the kitchen – anything goes to your taste)
I have just one piece of advice; These muffins are addictive and I strongly urge you to make a double batch!
Crunchy Cinnamon Blueberry Muffins
Note: these muffins call for cake flour – an easy substitute to remember is to minus 1 tbsp. of flour for every half a cup of all purpose flour. So for this recipe just substitute 1/2 cup flour –1 tbsp. (or 7 tbsp. total) of all purpose flour.
1/2 cup unsalted butter (room temp)
1 cup sugar
2 large eggs
1 1/2 tsp. pure vanilla extract
1 1/2 cups all-purpose flour
1/2 cup cake flour (not self rising)
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. ground nutmeg
1 cup heavy cream mixed with 1 tsp. lemon juice
1 cup fresh or frozen blueberries
For the topping:
1/2 tsp. cinnamon
1 tbsp. granulated brown sugar
1 tbsp. granulated sugar
1/4 cup unsalted butter, melted and cooled
Pre heat oven to 350 F. Prepare your muffins trays.
In a large bowl, fitted with a paddle attachment, cream your sugar and butter together until light and fluffy (about 3 minutes on medium-high speed)
Add the eggs one at a time, beating well after each addition. Scrape down side of bowls, then add the vanilla and mix.
Into a separate bowl, sift both flours, baking soda, baking, powder, salt, cinnamon & nutmeg.
Now add the flour mixture to the better in 3 separate additions, alternating with the heavy cream in two additions, beginning and ending with the dry ingredients. Remove from machine and gently fold in the blueberries with a spatula (might turn your batter slightly blue)
Spoon the batter into the muffin cups about 2/3 of the way full. Bake in the center of the oven for 15-20 minutes until the tops are golden and spring back when lightly touched.
Set the muffins to cool slightly on a wire rack and make your topping mixture. For the topping mix together the sugars with the cinnamon in one bowl. Melt the butter in a separate bowl and let cool for about 5-8 minutes.
Then take each muffin and dig the crowns of each one into the melted butter, then into the sugar cinnamon mixture. Let them cool off right-side up on a wire rack. These muffins can be frozen for up to 1 month