The Best Blueberry Sour Cream Crumb Muffin …Over the Top {Shavous Recipe}

Over the Top Blueberry Sour Cream Crumb Muffins

The dairy Shavous Kiddush, has become the event I look most forward to a whole year. Naturally, it is really my excuse to pull out every single delicious dairy pastry recipe I have filed away, and display them all at once in a buffet of decadent indulgence.

Last year, a client asked me to make her something, that was “not a cheesecake”, she could serve with tea and coffee for her own kiddush. Coffee Cake anyone? But it had to be more than just the crumbly dry one we are all use to…

So I set out to tweaking my favorite sour cream coffee cake recipe (Dairy Gourmet Cookbook).  Starting with adding applesauce to the batter, I achieved my goal of creating an extremely moist muffin instead of the normally drier texture that is found in traditional coffee cake. Naturally my favorite part of the coffee cake (the crumb topping), was doubled and I put a  heaping amount of the crumb topping (because lets face it, that is by far the best part of any good coffee crumb cake). Then finally  throwing in the sweet tart Jersey blueberries that are in season during this month for good measure, was the my personal “over the top” achievement in recipe creation.

After one bite, you will totally agree, these muffins are truly the ultimate way to start your Shavous morning this Yom Tov!

A sneak peak recipe from my new cookbook The Dairy Gourmet 2 (October 2014)

Over the Top Blueberry Sour Cream Crumb Muffins

Yields 13

Tip: I like to use the flower cup muffin holders for this recipe for less mess. If you are using standard muffin holders, make sure to spray the top of your pan with non-cook spray for easier removal and clean up.

Ingredients:

For the Topping:

• 2 sticks (1 cup) unsalted butter, melted in microwave
• 1 cup firmly packed light brown sugar
• 1 cup granulated sugar
• 1 1/2 tsp. ground cinnamon
• 2 cups all purpose flour
• 1/2 cup confectioners sugar
• 4 oz (1/2 cup) ground walnuts

For the Muffins:

• 2 cups all purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 3/4 tsp. ground cinnamon
• 1/2 tsp. kosher salt
• 6 Tbsp. unsalted butter, softened at room temperature
• 1 1/4 cups granulated sugar
• 2 large eggs, at room temperature
• 3/4 cup applesauce
• 1 cup (8 oz) sour cream
• 1 lb. frozen blueberries

Directions:

Pre-heat oven to 350F. Prepare a muffin tray with paper liners.

Make the Topping:

1. Melt the butter in the microwave for about 30 seconds.
2. In a large mixing bowl, add the brown sugar and granulated sugar. Pour in the melted butter and mix well with a whisk until blended. Add the cinnamon and mix well.
3. Add the flour, confectioner’s sugar, and the walnuts and mix using your fingers until combined. The texture should be a clumpy yet crumbly one. Refrigerate until ready to use.

Make the Muffins:

1. In a medium bowl whisk together the flour, baking soda, baking powder, cinnamon and salt until well blended.
2. In a stand mixer with whisk attachment, combine the sugar and butter. Beat on medium speed until just combined, scrape the bowl as needed.
3. Add the eggs, one at a time, beating until combined (scrape the bowl again).
4. Slowly add about 2 cups of the flour mixture into the bowl with the butter and eggs. Beat together until combined.
5. Now add the applesauce to the bowl, beat till combined.
6. Add another cup of the flour mixture and beat everything until combined.
7. Scrape the bowl, and now add the sour cream and beat again until combined.
8. Add the rest of the flour, (scrape again if necessary) and beat everything together.
9. Remove the bowl from the stand and using a rubber spatula gently fold in the blueberries.

 

To Assemble the Muffins:

1. Place a small dollop of your crumb mixture into the bottom of every muffin liner. Firmly press down with your fingers until you have formed a small layer of crumb crust.
2. Using an ice cream scooper or large spoon, scoop the muffin batter evenly into all your muffin liners. (they should be filled to the top of the liner).
3. Place in oven (on lower middle rack) and bake for about 10 minutes until the edges of the muffin are slightly set and the rest is very jiggly. Remove the tray from the oven and place on a heat proof counter top.
4. Now generously scatter the walnut crumb topping evenly over each muffin top. Place the tray back into the oven and bake for an additional 25-30 minutes. The muffins are ready when the cake part springs back when lightly touched, and a toothpick inserted in the center has a few moist crumbs sticking to it.

TIP: Check the cake early. If the crumbs are golden but the cake part is not fully baked, cover it loosely with foil and continue to bake.
Let cool on rack for at least 20 minutes and serve warm or room temperature.