Blueberry muffins with a delicious crumble topping. This muffin recipe is so delicious, you’ll definitely want to try it. The topping contains a little cinnamon, which I think pairs perfectly with the blueberries. They’re ideal as a tasty sweet snack or breakfast treat.
Table of Contents
Why this Recipe Works
Do you happen to know those delicious blueberry muffins from Starbucks? They have such a delicious crumb topping, and I used that in my blueberry muffins too. I think it’s the perfect combination.
Ingredients for Blueberry Muffins
To make these insanely delicious muffins, you’ll need the following ingredients:
- Crumble topping, this streusel like topping (like the one on my apple sheet cake) consists of flour, sugar, cinnamon and cold butter
- Muffin batter, is made with butter, sugar, eggs, buttermilk, yogurt, flour, salt, baking soda and baking powder
- Add-ins, the flavor comes from fresh blueberries and vanilla extract
Making Muffins with Blueberries
To make these blueberry muffins, start with the crumble topping. If you’ve never made a crumble before, you’ll be surprised at how simple it actually is. It’s nothing more than mixing the topping ingredients in a bowl. Be sure to use really cold butter, that works best.
Mix the ingredients with your fingers until they form coarse crumbs. So it doesn’t need to be kneaded until completely smooth. You can also use a food processor. In that case, pulse it briefly until it also forms coarse crumbs. Then place it in the fridge until ready to use.
Mixing the Muffin Batter
To make the batter for the blueberry muffins, first mix the melted butter with the sugar. Stir this briefly. Then add the remaining wet ingredients. Whisk these briefly.
In a separate bowl, mix the dry ingredients, then combine the two mixtures. The great thing about muffin batter is that you only need to mix it for a short amount of time. Definitely not too long, because that often makes the muffins a bit tougher and less tasty. So, short is good! If there are still a few lumps in the batter, that’s not a problem either.
Finally, add the blueberries. To prevent them from sinking to the bottom of the pan, toss them in a little flour first. That way, they’ll “stick” better to the batter. Next, divide the batter among your muffin pan. I think the blueberry muffins are just as delicious as my red velvet cupcakes or my gingerbread cupcakes.
Crunchy Crumble Topping
Finally, add the crumble topping to the muffins. It doesn’t have to be an exactly even layer. In fact, a slightly uneven texture gives the topping extra crunch. Truly delicious! It’s now one of my favorite baking recipes.
Frequently Asked Questions
How do I prevent the berries from sinking to the bottom?
To prevent the blueberries from sinking to the bottom, toss them in 1-2 tablespoons of flour first.
Can I make them without the crumble topping?
Yes, you certainly can. Just follow the rest of the recipe as described below. Leave out the crumb topping.
How long can I keep the muffins?
When stored outside the refrigerator in an airtight container, the blueberry muffins will stay fresh for about 5 days.
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Ingredients
- 75 gram all-purpose flour
- 50 gram light brown sugar
- 50 gram granulated sugar
- 1 tsp cinnamon
- 100 gram cold butter (cut into small cubes)
- 125 gram butter (unsalted – melted)
- 200 gram granulated sugar
- 2 egg (medium)
- 250 gram buttermilk
- 50 gram Greek yogurt
- 1 tsp vanilla extract
- 250 gram blueberries
- 375 gram all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- pinch of salt
Equipment
- Mixing bowls
- Muffin tin
- Parchment paper/cupcake liners
INSTRUCTIONS (how to make this recipe):
- Start by making the crumb topping: combine all the ingredients and a pinch of salt in a bowl and rub them together with your hands until you have a crumbly dough. You can also do this in a food processor, pulsing briefly until you have a crumbly dough. Then place the crumb topping in the refrigerator.
- Now place the melted butter in a large bowl and mix it with the sugar.
- Then add the eggs, buttermilk, Greek yogurt, and vanilla extract, and mix well.
- In another bowl, mix together the flour, baking powder, baking soda, and pinch of salt – the dry ingredients.
- Now add the (mixed) dry ingredients to the other bowl with the “wet” ingredients and mix until no flour remains. Don’t mix for too long; a brief mix is sufficient for muffins. If you mix the batter for too long, the muffins will become too dense and not light and fluffy.
- Place the blueberries in a bowl with 1 or 2 tablespoons of flour until all the blueberries are well coated with a layer of flour. Then fold them into the batter.
- Let the bowl sit for a moment and cover it with a tea towel while the oven preheats.
- Meanwhile, preheat the oven to 220 degrees Celsius / 428 Fahrenheit with top- and bottom heat.
- Line a muffin tin with parchment paper or cupcake liners.
- Divide the muffin batter among the paper cups, and finally sprinkle the crumble topping – which you set aside in the fridge – over the top.
- Bake the blueberry muffins in the oven for 10 minutes, then lower the temperature to 190 degrees Celsius / 374 Fahrenheit and bake for another 10-15 minutes until golden brown and done. Let them cool for a moment, then enjoy!
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