The Lazy Saturday Giant One-Bowl Blueberry Muffin Skillet

Instructions

1. 1

   Preheat your oven to 375 degrees F. Place a 10-inch cast-iron skillet over medium-low heat and melt 1/2 cup unsalted butter. Once completely melted, pour the butter into your one large mixing bowl. Turn off the stove. Do not wipe the skillet out! That leftover slick of butter in the pan is going to give the edges of our giant muffin a deliciously crispy, almost fried texture.

   5 min

   Tip: If you don't have a cast-iron skillet, you can melt the butter in the microwave and bake this in a greased 9x9 baking dish, but cast-iron gives the best edges.

2. 2

   To the warm melted butter in your bowl, aggressively whisk in 3/4 cup granulated sugar, 2 large eggs, 3/4 cup sour cream, and 1 tbsp vanilla extract. Keep whisking until the mixture is completely smooth, glossy, and slightly pale.

   3 min

   Tip: Make sure your sour cream isn't freezing cold right out of the fridge, or it might cause the warm melted butter to clump up.

3. 3

   Switch from a whisk to a rubber spatula. Dump in 2 cups all-purpose flour, 2 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp kosher salt. Gently fold the dry ingredients into the wet until just barely combined—streaks of flour should still be visible. Add the 1 1/2 cups blueberries and fold two or three more times. Scrape the batter into your buttered skillet and smooth it out into an even layer.

   2 min

   Tip: Do not overmix! Overmixing develops the gluten and will give you a tough, rubbery cake instead of a tender muffin.

4. 4

   Listen to me: do not wash the bowl. Right into that exact same sticky bowl, toss in your streusel ingredients: 1/2 cup all-purpose flour, 1/3 cup light brown sugar, 1/4 cup unsalted butter (melted), and 1/2 tsp kosher salt. Use your fingers or a fork to mix and pinch everything together until it looks like wet sand with some big, glorious clumps. Scatter this streusel heavily and evenly over the batter in the skillet.

   3 min

   Tip: The leftover batter residue in the bowl actually acts as a binder and helps the streusel form those massive, bakery-style crumbs we all fight over.

5. 5

   Transfer the skillet to the middle rack of your oven. Bake for 35 to 40 minutes, or until the streusel is deeply golden brown and a toothpick inserted into the very center comes out clean (a few moist crumbs sticking to it is perfectly fine, just no wet batter).

   35 min

   Tip: If the streusel is browning too quickly around the 25-minute mark, tent the skillet loosely with foil for the remaining bake time.

6. 6

   Remove from the oven and let the giant muffin cool in the skillet for at least 15 minutes before serving. This resting time is mandatory—if you cut into it screaming hot, it will fall apart into a sloppy (though delicious) mess. Once rested, slice into wedges and serve.

   15 min

   Tip: Serve it right out of the skillet to save on dirty dishes. I highly recommend a smear of salted butter on a warm slice.