Chef Harold's BC Blueberry Muffin Recipe

This recipe is a part of our 2021 BC Blueberry Week at Dining Hall.  

If you tried these blueberry muffins at Dining Hall during Blueberry Week, we know you loved the crispy crumb topping, and delicious muffin with bursts of local blueberries. Lucky for all of us, Chef Harold Lemos shared his recipe so we can make them at home.  

BC Blueberry Muffins with Streusel Crumb Topping

Yield: 12 muffins 

For the Muffin:
200g blueberries
265g all-purpose flour
12g baking powder
1/2 tsp salt
200g sugar
60g melted butter
1 large egg
290g sour cream
1 tsp vanilla extract

For the crumb topping:
32g unsalted butter
32g brown sugar
65g all-purpose flour
1/2 tsp vanilla extract
15g almond paste (optional)
1/2 tsp ground cinnamon 

Method:
Pre-Heat oven to 350 F.
Line muffin pan with paper cups

For the crumb topping:
1. Place the brown Sugar, butter, and almond paste in the bowl of an electric mixer fitted with a paddle attachment.

2. Beat on low speed for 1 minute then raise the speed and beat on medium until very light.

3. Add the cinnamon and vanilla extract and beat to incorporate.

4. Add the flour a little at a time beating until large crumbs forms. Set aside.

For the muffin batter:
1. Combine the flour, baking powder and salt in a mixing bowl. Stir well to blend with a wooden spoon.

2. In another mixing bowl combine the sugar with the sour cream, add melted butter and stir to blend well with a wooden spoon.

3. Add the egg and stir to incorporate fully.

4. Gently toss the blueberries into the flour mixture.

5. Add the sugar mixture to the flour mixture, gently stirring with the wooden spoon. Do not over mix.

6. Spoon equal portion of batter into lined muffin tin. Top with crumb topping.

7. Bake muffins for about 25 minutes or until they are golden brown and cake tester comes out clean.

8. Allow them to cool in the tins for 10 minutes before serving