Blueberry Oregano Muffins!
Prep Time:
15 minutes
Rest Time
None for this recipe!
Cook Time:
30-35 Minutes
Serves:
16 Muffins
Level:
Beginner
About the Recipe
Prepare to have your perception of the classic muffin completely transformed! We invite you to experience the utterly delicious paradox of the Blueberry Oregano Muffin, a recipe that brilliantly fuses the comforting warmth of a baked good with the unexpected, savory complexity of fresh herbs. Forget plain vanilla or simple spice; this creation takes the familiar burst of sweet, tart blueberries and pairs it with the robust, earthy notes of oregano. The result is a surprisingly balanced and irresistibly aromatic treat, the oregano doesn't overpower but instead acts as a subtle counterpoint, deepening the flavor profile and turning an ordinary breakfast staple into a truly gourmet experience.
This isn't just a muffin; it's a conversation starter and a true testament to the power of unconventional pairing. Whether you serve them warm for an impressive brunch, enjoy them as a hearty afternoon snack, or even pair them with cheese for a light dinner, these muffins are guaranteed to delight anyone adventurous enough to take the first bite. They possess a moist, tender crumb and an intriguing aroma that makes them stand out from any other baked good on the table. Get ready to ditch the dull and embrace this incredible savory-sweet combination that proves that sometimes, the best flavors are found outside the recipe box.
Ingredients
For the Crumble Topping
120 grams of Rolled Oats
60 grams Honey
20 grams Turbinado Sugar
15 grams All-Purpose Flour
2 grams Salt
1 gram Cinnamon
For the Muffins
245 grams of Flour
6 grams of Baking Powder
250 Grams of Unsalted Butter (at Room Temperature!)
2 grams of Salt
12 grams of Vanilla Paste
200 grams of Turbinado Sugar
250 grams of Egg (about 5 eggs) at room temperature
160 grams Sour Cream
40 grams Flax Seeds
2 cups of Blueberries
The Recipe!
Step 1: Making the Crumble!
Pre-heat your oven to 300 degrees.
Mix all crumble ingredients in one bowl. Make sure they are well incorporated. You want all those oats to have a bit of everything on them. The end results will speak for themselves.
Line a standard baking sheet with parchment paper or a silicone mat.
Evenly spread the crumble mix on top of the tray to expose the oats and ensure even browning.
Bake for 15 to 20 minutes until the crumble is a gentile crispy. You want to be able to crunch it for texture but don't want it burnt!
Step 2: Mixing Your Muffins!
Up your oven temperature to 350 after removing the crumble mixture!
Cream the butter and salt in a stand mixer using the paddle attachment. If you don't have a stand mixer, you can use a hand mixer or even do it by hand!
Mix in the vanilla paste until well incorporated.
Turn off your mixer (if using one) and scrape down the bowl. Add in your sugar and mix at a medium speed until the mixture becomes pale yellow and fluffy. This will take about 2 minutes using a power mixer...a lot longer by hand.
Scrape the bowl down again! You want everything well incorporated; a rubber scraper/spatula is your best friend here.
Mix again at a low speed and add in 1 large egg at a time until all the eggs (4 total) are well incorporated. Don't dump them all in at once....trust me!
Take the bowl out of the stand mixer if you are using one...if not, congrats on completing this step already!
Pour in the sour cream and flax seeds. Sift in the flour and baking soda!
Fold these ingredients into the bowl using your rubber scraper/spatula!
Once you are fully folded and mixed in, we are ready for the next step!
Step 3: Time to Bake!
Line your muffin tins with liners and get them ready for your batter.
Place 2-3 blueberries in the bottom of each liner, don't worry they will naturally disperse once you start pouring.
Spoon in your batter until each liner is about 3/4 of the way full.
Put 2-3 more blueberries on top! Now they will disperse from both sides and ensure you have a berry filled muffin!
Sprinkle your pre-prepared oat topping on each muffin.
Next, lets add a bit of sweetness. Sift some confectioners' sugar on top of those muffins too!
Bake for about 30-35 minutes. Use the toothpick test to ensure that they are done.
Step 4: Enjoy!
These muffins are out of this world, with the savory elements from the oregano complimenting the sweetness of the blueberry. Have them as a part of your family breakfast or a mid-morning snack!