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---
title: The Ultimate Blueberry Muffins — Zoe Bakes
date: 2014-12-27T13:35:12Z
source: http://zoebakes.com/2013/03/04/the-ultimate-blueberry-muffins/
tags: recipes
---
notes: Add about 1/4 cup extra buttermilk + 1-2 T water
**Blueberry Muffins with Crumb Topping:**
1 1/2 cups self raising flour or (1 1/2 cups AP, plus 2 teaspoon baking powder and 1/2 teaspoon salt)
1/4 teaspoon nutmeg
1/3 cup unsalted butter, melted
3/4 cup brown sugar
1 egg, lightly beaten
1/3 cup buttermilk
1 teaspoon vanilla
1/8 teaspoon freshly grated ginger (or 1/4 teaspoon lemon zest)
1 cup frozen or fresh blueberries (if using frozen berries, keep them frozen when you stir them in the batter)
**Topping:**
3 tablespoons all-purpose flour
1/4 cup sugar
1 teaspoons cinnamon
1/8 teaspoon salt
2 tablespoons butter, chilled
_To make the muffins:_
Preheat oven to 400°F (the higher temperature insures a crunchy top. Be sure to bake in the center of the oven.)
Prepare a muffin pan with 6 [Giant Muffin Cups][2] or 12 normal sized papers.
In a large bowl whisk together the self raising flour and nutmeg. In a separate bowl combine the melted butter, sugar, egg, buttermilk, vanilla and ginger. Gently stir the wet into the dry ingredients only until barely combined. Gently fold in the blueberries. If using frozen berries do this in as few stirs as possible, or the batter will turn purple.
![blueberry muffins zb 01][3]
Divide the batter into the prepared muffin cups.
![blueberry muffins zb 02][4]
_To make the topping:_
In a bowl whisk together the flour, sugar, cinnamon and salt. Grate the butter over the top of the dry ingredients.
![blueberry muffins zb 03][5]
Quickly mix the butter into the flour mixture, which will break up the butter slightly, but it should still stay cold. If the butter warms up too much, stick the bowl in the freezer for about 5 minutes.
![blueberry muffins zb 04][6]
Divide the topping over the muffins. Place the muffin pan over a baking sheet, which will insulate the bottom, so they won't over color in the hot oven.
![blueberry muffins zb 05][7]
Bake for about 30 minutes (about 20 if using the smaller cups), or when golden on top and a tester comes out clean.
![blueberry muffins zb 07][8]
Allow to cool on a rack for 5 minutes.
![blueberry muffins zb 08][9]
Serve warm or room temperature.
![Blueberry Muffins][10]
![blueberry muffins][11]
![Print Friendly][12]
[1]: http://zoebakes.com/wp-content/uploads/2013/03/blueberry-muffins-zb-06.jpg
[2]: http://www.amazon.com/gp/product/B000HK20NS/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B000HK20NS&linkCode=as2&tag=zoebakes-20
[3]: http://zoebakes.com/wp-content/uploads/2013/02/blueberry-muffins-zb-01.jpg
[4]: http://zoebakes.com/wp-content/uploads/2013/02/blueberry-muffins-zb-02.jpg
[5]: http://zoebakes.com/wp-content/uploads/2013/02/blueberry-muffins-zb-03.jpg
[6]: http://zoebakes.com/wp-content/uploads/2013/02/blueberry-muffins-zb-04.jpg
[7]: http://zoebakes.com/wp-content/uploads/2013/02/blueberry-muffins-zb-05.jpg
[8]: http://zoebakes.com/wp-content/uploads/2013/02/blueberry-muffins-zb-07.jpg
[9]: http://zoebakes.com/wp-content/uploads/2013/03/blueberry-muffins-zb-08.jpg
[10]: http://zoebakes.com/wp-content/uploads/2013/02/blueberry-muffins-zb-10.jpg
[11]: http://zoebakes.com/wp-content/uploads/2013/02/blueberry-muffin-zb-12.jpg
[12]: http://cdn.printfriendly.com/button-print-gry20.png
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