I spent a rainy Sunday baking blueberry muffins and photographing the process. I am still working on mastering artificial lighting and the dark day was a perfect backdrop. It takes a lot longer to bake a single tray of muffins when every step is photographed from different angles and lighting set ups. I also substitute the flour with a gluten free blend. They came out looking beautiful, but I will tweak the recipe next time to make them an even better gluten free version. For now I would recomend staying with the original recipe and I will let you know when I get the gluten free version perfected. I like how the recipe noted that if you prefer a crusty exterior, which I do, to omit the paper liners. I meant to do half with and half without but got distracted with everything I was doing and forgot. I will try that next time to see the difference.
- CRUMB TOPPING
- 1 cup all-purpose flour
- 3 tablespoons light brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- Pinch of salt
- 6 tablespoons unsalted butter, melted
- 1 3/4 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup canola oil
- 3/4 cup whole milk
- 1 teaspoon pure vanilla extract
- 1 1/2 cups blueberries
- Step 1
- Preheat the oven to 375 degrees. Line 18 muffin cups with paper or foil liners or spray 2 muffin tins with cooking spray. (We love this OXO non-stick pan)
- Step 2
- In a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder and salt. Stir in the melted butter, then pinch the mixture until it forms pea-size clumps.
- Step 3
- In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, combine the sugar, eggs and canola oil and beat with a handheld electric mixer at low speed until combined. Beat in the whole milk and vanilla. Add the flour mixture all at once and beat at low speed until the batter is smooth. Stir in the blueberries.
- Step 4
- Spoon the batter into 18 of the cups, filling them about three-quarters full. Sprinkle the crumb topping on top of each one and bake for about 30 minutes or until the muffins are golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Let the blueberry muffins cool in the pan for 10 minutes before serving.
- Make Ahead
- Once cooled, the blueberry muffins can be kept overnight in an airtight container.