Blueberry Muffins or Raspberry-Almond Muffins

With all the berries available during the summer I am tempted to make muffins using them. These muffins are very tasty and easy to make. I never included a crumb topping with blueberry muffins before but I did this time. It is so worth the extra hassle.

I made these 4 times to get them right. I tried to beat sugar and egg together until fluffy. The muffins did not get the dome shape, instead they got flat on the top. I used olive oil for the crumb topping and room temperature butter. Both resulted in a paste and not something that can be sprinkled.

I grease the muffin tins with natural shortening (...by natural I mean not the partially hydrogenated yuck) and dust them with corn flour (not polenta). I do this because paper liners stick to the muffins.

Blueberry Muffins or Raspberry-Almond Muffins

1 cup white whole wheat flour

1/2 cup all purpose flour

3/4 cup sugar

1/2 teaspoon sea salt

2 teaspoons baking powder
1/3 cup olive oil

1 large egg

1/3 cup milk, any fat

1/2 teaspoon almond extract (for Raspberry-Almond Muffins)

1 cup fresh or frozen blueberries or 6 ounces fresh or frozen  raspberries

Note: if using frozen berries, put them in a colander and rinse until the water runs clear. Once the water is clear, shake to drain and add them to the batter.

Crumb Topping for Blueberry Muffins

1 tablespoon sugar

1/4 cup white whole wheat flour

2 tablespoons unsalted butter, cold and cubed
1/4 teaspoon ground cinnamon

Swirl
1 cup blueberries or raspberries

To make the swirl, cook the berries in a saucepan until they reduce to 1/4 cup. Set aside to cool while you prepare the muffins.

To make the muffins, mix flour, sugar, salt and baking powder in a large bowl. In another bowl, combine olive oil, egg, milk and extract (if using). Mix to combine with a whisk and pour over the dry ingredients. Mix until combined and fold in the blueberries or raspberries.
Fill muffin cups 3/4 way full and dollop a little of the swirl (about 3 teaspoons). Use butter knife to gently swirl it around. Srinkle the top with the crumb topping for blueberry muffins or slivered almonds for Raspberry-Almond Muffins.

Check out the pictures for how to prepare the muffin tin and how much to fill it with batter.

To make the crumb topping, combine all the ingredients in a bowl and using your fingertips rub the butter and dry stuff together. You want the butter to be the size of peas or so.

Bake at 400F for 18 to 25 minutes or until the tops spring back when touched. Try not to overbake the muffins. Start checking after 18 minutes. Cool the muffins to room temperature and then remove. It helps to use a butter knife to wedge them out.

Makes 9 muffins