High Altitude Blueberry Muffins

Name: High Altitude Blueberry Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Cuisine: American
Ingredients: 2 ¼ cup All-Purpose Flour (2 cups unbleached all-purpose flour + 1/4 cup unbleached all-purpose flour); 2 tsp Baking Powder (2 teaspoons baking powder); 1 tsp Kosher Salt (1 teaspoon kosher salt); ½ cup Butter (1/2 cup salted butter, melted + 2 tablespoons salted butter, melted); ¾ cup Granulated Sugar (1/2 cup + 2 tablespoons granulated sugar + 1/4 cup granulated sugar); 1 cup Buttermilk (1 cup cultured buttermilk); 1 piece Egg (1 egg + 1 egg yolk); 1 ½ tsp Vanilla (1 ½ teaspoons pure vanilla extract); ¼ tsp Almond Extract (1/4 teaspoon almond extract); 2 ¼ cup Blueberry (2 ¼ cups fresh blueberries, rinsed and allowed to dry)

High-altitude blueberry muffins with a streusel topping, using buttermilk and a two-stage baking temperature for a tender crumb and golden top.

40 minAmerican

Servings12

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Vegetarian
Pescatarian
Halal

Steps

1Preheat oven to 425°F and set a rack in the center. Grease the top surface of a muffin pan with butter and line with paper muffin liners.
2In a small bowl, whisk together flour, baking powder, and salt. Set aside.
3In a medium-sized bowl, whisk together melted butter, sugar, buttermilk, egg and egg yolk, and vanilla and almond extracts. Stir in dry ingredients until almost combined, then fold in blueberries with a rubber spatula until just combined. Do not over-mix. Spoon batter evenly into prepared muffin pan. Muffin liners will be full.
4To make the streusel topping, stir together flour, sugar, and melted butter until crumbles form. Sprinkle the entire amount of topping evenly over the tops of the muffins.
5Bake muffins at 425°F for 5 minutes, then lower the temperature to 375°F and bake for 18-20 more minutes, or until the muffins are lightly golden and the centers bounce back when touched with a finger. Avoid over-baking, or the muffins will be dry.
6Allow to cool completely before storing.