Buttermilk Blueberry Muffins

One of my all time favorite muffins are the Bluberry Muffins from Dunkin Donuts.  If you've never had one, go get yourself one.  Even though I'm pretty sure they have more calories than a donut.  I actually always take the top off and throw out the rest (that's the best part after all).  I love how the top is crispy and has an extra sweetness with its coating of sugar on top.  I've tried many times to replicate this recipe and I think I have finally got it down.  This was the first time I actually made up my own baking recipe.  We all know baking is a science so unlike when I cook, I always stick to the exact written measurements when baking.  However, any time I made muffins I just couldn't find a recipe that I loved so I decided to take matters into my own hands and figure it out for myself.  After a couple batches, tweaking the measurements each time, I think I finally have perfected my blueberry muffin recipe.  It's soft, moist and has just the amount of sweetness that I like.  Also, its chock full of blueberries so it makes me feel way less guilty about popping one in my mouth.  They are actually really easy to make and most of the ingredients are probably already stocked in your kitchen.  If you're not a blueberry lover you can absolutely substitute them for some chocolate chips.  Go ahead, give them a try.  In my house they are husband and toddler approved.  Ok so here is the recipe....

Ingredients

1/2 cup of butter softened

1 cup of sugar

1/2 cup of brown sugar

2 eggs 

1 tbsp vanilla bean paste (or vanilla extract)

2 1/3 cup of flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon

1 cup buttermilk (see note if you do not have buttermilk on hand)

1/4 cup sour cream

12 ounce package of frozen blueberries (or fresh if you prefer)

Topping:

1/4 cup sugar (I use organic and it works great for this because it's so coarse)

Note:
If you do not have any buttermilk on hand you can simply make your own by combining one cup of milk with one tsp of white vinegar.  (I do it all the time and it works, I promise!)

Directions:

Beat butter and sugars together.  Add in eggs and vanilla bean paste.  Mix until well blended.  In a separate bowl mix together all dry ingredients (flour, baking powder, baking soda, salt and cinnamon).  Slowly, (and I mean slow unless you want to be covered in flour) pour the dry ingredients into the wet mixture and mix until combined.  Next, add in the buttermilk then the sour cream.  Once the mixture is all combined its time for those blueberries.  If you are using frozen make sure they are thawed out.  Then, carefully (and I mean carefully) fold in the blueberries.  If you do it to rough then you will end up with a blue batter.  These little gems are very delicate so be easy with them.  Also, make sure to drain out any excess juice from the blueberry bag (you do not want any extra liquid in the batter).   Line a cupcake (or muffin pan) with liners and pour the batter into the cups all the way to the top (I like my muffins plump!) Before you put them in the oven sprinkle the top of each muffin with a generous amount of sugar.  (The more sugar the more crispy the top becomes).  Pop these beauties into the oven and bake on 400 degrees for about 15-20 minutes (depending on your oven).  Enjoy : )