Blueberries are responsible for some of my favorite desserts. They're fresh, packed with antioxidants, and perfectly sweet. So, since they are in season right now, (and cheap) I thought I'd hunt down a nice recipe that excited me to make. Bon Appetit has the right idea, but as I read the comment section below the recipe, I notice some drama developing over the accuracy of the recipe. I felt that instead of one giant, 9" round cake, the buckle would make a fantastic muffin, and it DID! These muffins are packed to the hilt with blueberries, and has one of the most crunchy crumble toppings EVER! Serve with a little vanilla bean ice cream, and you are definitely in heaven.
Make the crumble topping:
- ¾ cup sugar
- ¼ cup + 2 Tbls AP flour
- ¾ tsp ground cinnamon
- ¼ + ⅛ tsp ground nutmeg
- ¼ + ⅛ tsp kosher salt
- ¼ cup + 2 Tbls (¾ stick) chilled unsalted butter, cut into ½" pieces
Whisk sugar, flour, cinnamon, nutmeg, and salt in a medium bowl. Add butter and rub in with your fingers until mixture comes together in large clumps; set aside.
Next, make some blueberry batter:
- ¼ cup (½ stick) unsalted butter, room temperature, plus more for pan
- 1 ½ cups AP flour
- 2 tsp baking powder
- ¾ tsp kosher salt
- ¾ cup sugar
- 1 large egg
- 2 tsp vanilla extract
- ½ cup heavy cream
- 1 lb fresh (or frozen, thawed) blueberries
Preheat oven to 350°. Prepare a 12 count muffin pan with cupcake wrappers, (I used tall, fluted wrappers). Whisk baking powder, salt, and 1 1/2 cups flour in a medium bowl and set aside.
Using an electric mixer on medium-high speed, beat sugar and 1/4 cup butter until very light and fluffy, about 5 min. Beat in egg and vanilla just to combine, about 2 min. Reduce speed to low and add ⅓ of the dry ingredients, mix just to combine. Alternate by adding ⅓ of the cream, then ⅓ of the flour, etc., finishing with the last addition of the cream. Gently fold in blueberries, (There will be a SERIOUS amount of blueberries to mix in, but they will) until evenly mixed.
Take an ice cream scoop, and scoop about a ¼ cup of the batter into each paper-lined muffin tin, and evenly sprinkle topping, (about 1 Tbls) over each one. Bake in 350º oven until top is golden brown and a toothpick comes out clean, about 50 - 60 min**. Let cool in muffin tin for at least 20 min, then transfer to a cooling rack. Don't worry if they collapse a little, they turn out just fine.
**Baker's note: It is hard to gauge the doneness of these babies because there are so many blueberries, making them VERY moist, and the top gets very stiff and crunchy. I thought they were done around the 35-40 minute mark, but it took a while longer until they were done.