This recipe for food processor blueberry muffins takes an old recipe and uses a new method. These turned out light and fluffy because the butter was incorporated perfectly through the use of a food processor.
When I had an extra box of blueberries, I couldn’t think of a better way to use them than blueberry muffins. Instead of looking up a recipe on the Internet, I chose my newly acquired Betty Crocker Picture Cookbook. I collect older cookbooks. Reading old cookbooks is like looking at a slice of time, and this one is no exception.
The cookbook said to use a blending fork or pastry blender. Modern times? It’s a food processor, and none better than the Braun which has both a pastry blade and a smaller bowl that fits inside – and it’s quiet so I can make things without waking up the neighborhood.
Muffins don’t always have to be blueberry, there’s apple, date, raisin, orange, to name a few. Did you know that the word muffin originates from the German muffe or muff used to warm the hands? Muffins are little muffs to warm the fingers. Muffins are great a few minutes out of the oven with some butter on them. Get to them quickly though, they go fast!
I’ve always liked crumb topping, and it’s so easy to make in the small bowl that fits inside my food processor. I went all out when I made it and used the Penzey’s Vietnamese cinnamon instead of the regular cinnamon I have sitting in the pantry. These muffins were exceptional – sliced open with some fresh, unsalted butter.
Summer doesn’t last too long, so get your blueberries and make these food processor blueberry muffins while they are in season and surprise your loved ones with warm muffins in the morning.
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Blueberry Muffins
Equipment
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Ingredients
- 1 ½ cup Flour
- ¼ cup Sugar
- 3 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup unsalted butter, cold
- 1 Egg
- 1 cup sour cream
- ½ teaspoon vanilla
- 1 cup Blueberries
~~ -- Crumb Topping -- ~~
- ¼ cup unsalted butter, cold
- ½ cup Flour
- 2 tablespoon brown sugar
- ½ teaspoon cinnamon, Vietnamese preferred
Instructions
- Preheat the oven to 400 °F (204 °C)
- Put the pastry blade in the food processor
- 1 1/2 cup Flour, 1/4 cup Sugar, 3 tablespoon baking powder, 1/2 teaspoon saltPut the dry ingredients into the bowl of the food processor. Whir it around to mix.
- 1/4 cup unsalted butterAdd the butter.
- process just until the mixture looks like sand
- 1 EggAdd the egg
- 1 cup sour cream, 1/2 teaspoon vanillaAdd the sour cream and vanilla
- Process until the mixture comes together
- 1 cup BlueberriesFinally, add the blueberries
- Process just until the blueberries are stirred in.
- Remove the batter from the bowl of the processor into a measuring cup or bowl with a spout. Wash the food processor bowl.
Crumb Topping
- Put the small bowl into the large bowl of the food processor and secure it.
- 1/4 cup unsalted butter, 2 tablespoon brown sugar, 1/2 teaspoon cinnamon, 1/2 cup FlourAdd the butter, flour, brown sugar, and cinnamon.
- Process it just until it comes together into a nice crumble.
- Grease muffin tins and pour the batter into the tins about 2/3 full.
- Sprinkle the crumb topping on the muffins generously.
- Bake in the oven for 20 to 25 minutes or until the tops have started to brown.
- Remove from the oven and let sit for about 10 minutes to cool.
- Serve with butter and enjoy!
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