Irresistible Blueberry Muffins With Crumble Top – Bakery-Style Recipe
Irresistible Blueberry Muffins With Crumble Top – Bakery-Style Recipe
There’s nothing quite like the aroma of freshly baked blueberry muffins filling your kitchen. These muffins are not just any ordinary muffins—they’re fluffy, moist, and topped with a buttery crumble that adds the perfect crunch. Whether you’re looking for a delightful breakfast treat or a sweet snack, these bakery-style blueberry muffins with crumble top are sure to impress. Let’s dive into the recipe and create something truly special!
Ingredients
For the Muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter, cubed
Step-by-Step Instructions
1. Preheat and Prepare
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly to prevent sticking.
2. Make the Crumble Topping
In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon for the crumble topping. Add the cold cubed butter and use your fingers or a fork to mix until the mixture resembles coarse crumbs. Set aside.
3. Mix the Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
4. Combine the Wet Ingredients
In another bowl, mix the buttermilk, vegetable oil, egg, and vanilla extract until well combined.
5. Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix—the batter should be slightly lumpy.
6. Fold in the Blueberries
Gently fold the fresh blueberries into the batter, ensuring they are evenly distributed.
7. Fill the Muffin Tin
Divide the batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle a generous amount of the crumble topping over each muffin.
8. Bake to Perfection
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Expert Tips
- Use Fresh Blueberries: Fresh blueberries work best for this recipe, but you can also use frozen blueberries. If using frozen, do not thaw them before adding to the batter.
- Don’t Overmix: Overmixing the batter can result in dense muffins. Stir just until the ingredients are combined.
- Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
FAQ
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just make sure not to thaw them before adding to the batter to prevent the batter from turning purple.
How do I make these muffins extra fluffy?
To ensure fluffy muffins, avoid overmixing the batter and make sure your baking powder and baking soda are fresh.
Can I make these muffins ahead of time?
Absolutely! These muffins taste great the next day. Store them in an airtight container to keep them fresh.
For more delicious muffin recipes, check out our Irresistibly Fluffy Blueberry Muffins with Crumble Topping or explore our Easy 30-Minute Bakery Blueberry Muffins for a quick treat. If you’re in the mood for something different, our Best Recipe for Zucchini Bread is a must-try!
Enjoy your homemade blueberry muffins with crumble top, and happy baking!
Irresistible Blueberry Muffins With Crumble Top – Bakery-Style Recipe
Ingredients
Method
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly to prevent sticking.
- In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon for the crumble topping. Add the cold cubed butter and mix until the mixture resembles coarse crumbs. Set aside.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In another bowl, mix the buttermilk, vegetable oil, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix—the batter should be slightly lumpy.
- Gently fold the fresh blueberries into the batter, ensuring they are evenly distributed.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle a generous amount of the crumble topping over each muffin.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
