Buttery, moist and blueberry packed.

Muffins! I don't know if it's just me, but I feel like for every truly great muffin I come across, I get 5 more that are just disappointing - too dry, dense, flavorless, etc. I was lucky enough to have a coffee shop that had the BEST muffins in my old neighborhood. They actually closed for renovations before we moved so I can't even go back there to grab one. Sad.

As with most baked goods, different people like their muffins in different ways. I tend to lean more towards sweeter and more cake like muffins. My blueberry muffins are not quite as dense as some traditional muffins but they are more dense than a cupcake. One thing they are not is dry. These muffins are packed with high moisture ingredients like buttermilk, yogurt and brown sugar. I also tossed the blueberries in some blueberry jam for extra delicious blueberry flavor! Of course, I topped them off with an easy crumb topping of brown sugar, nuts and butter. If you prefer less sweet muffins you can certainly leave the topping off.

Blueberry Crumble Muffins

Buttery, moist and blueberry packed muffins

Makes: 12 Muffins

Ingredients:

2 cups (250 grams) + 1 tablespoon all purpose flour, separated
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
Zest of 1 lemon
1/2 cup unsalted butter, softened
1/2 light brown sugar
1 large egg
1/2 cup vanilla Greek yogurt
3 teaspoons vanilla extract
2/3 cup buttermilk
3/4 cup fresh blueberries
3 tablespoons blueberry jam

Instructions:

Preheat the oven to 350 degrees and line a muffin tin with paper liners
In a small bowl, carefully stir together the blueberries, jam and 1 tablespoon flour. Set aside
In a large bowl, whisk together the 2 cups flour, baking soda, baking powder, salt and lemon zest. Set aside
In a large bowl attached to a stand mixer, beat together the butter and brown sugar on medium high speed until creamed - about 4 minutes
Scrape the bowl and add in the egg, yogurt and vanilla extract. Beat until combined - about a minute
Remove the bowl from the stand mixer. Add 1/3 of the flour mixture to the bowl and stir a couple times with a wooden spoon or spatula so it starts to incorporate (avoid over-mixing), add in half of the buttermilk and stir a couple times to combine. Repeat the process with an additional 1/3 flour, remaining buttermilk and lastly, the last 1/3 flour. It is OK to have some streaks of flour
Add the blueberries to the bowl and fold carefully until evenly incorporated
Scoop the batter into the muffin tins. It should be filled just about to the top - I use a heaping 3 tablespoon scoop
Top the muffins with the crumb topping, if desired (recipe below)
Bake in the oven for 20 - 25 minutes - until lightly browned and a cake tester comes out clean through the center

Crumb Topping Ingredients:

2/3 cup walnuts or pecans, finely chopped
1/4 cup light brown sugar
1/4 cup all purpose flour
1/8 teaspoon salt
4 tablespoons unsalted butter, cubed

Crumb Topping Instructions:

Add the nuts, brown sugar, all purpose flour and 1/8 teaspoon salt to a small bowl. Add 4 tablespoons cubed butter and use your hands and/or a fork to combine, forming crumbs

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