How To Make Blueberry Crumb Muffins
Streusel Muffins

How To Make Blueberry Crumb Muffins

  • May 9, 2022

These bakery style blueberry crumb muffins will be a new family favorite!A big ol' blueberry muffin with a buttery, crumbly, cinnamon top...you know the kind.In fact I love this flavor combination so much that I also make it as a Blueberry Muffin Coffee Cake!I slightly adapted the King Arthur flour "Favorite Blueberry Muffins" recipe and added on my own crumble topping to create this recipe and it's a winner.Dry Ingredients - whisk together flour, baking powder and salt.Mix the Batter - add the dry into the wet, extract and milk.Make the Crumb Topping - In a bowl combine flour, sugar, melted butter and cinnamon and mix together with a fork.No berries, you can always change the recipe up completely by adding in small diced apples.No berries, you can always change the recipe up completely by adding in small diced apples.Crumb Topping - You can definitely leave this off if you want a classic blueberry muffin.You can also sprinkle the batter with just a bit of cinnamon sugar before baking in place of the crumb topping.You can also sprinkle the batter with just a bit of cinnamon sugar before baking in place of the crumb topping.One of the best baking tricks for any type of cake, muffin or cupcake is to toss fruit and even chips (like chocolate chips) in a little bit of flour before folding into the batter.This helps them suspend in the batter and prevents them from sinking to the bottom of the pan during baking.I hope you enjoy these Blueberry Crumb Muffins as much as my family does!They really are best breakfast muffin to make for a sweet weekend treat or brunch.Serve them alongside scrambled eggs and bacon for the perfect meal.Line 12 muffin cups with paper liners and set aside.In a large mixing bowl, beat together the butter and sugar until they're light and fluffy.In a separate bowl, whisk together the flour, baking powder and salt.Fill the muffin cups ¾ to almost full, using all of the batter.Divide remaining blueberries between muffin cups pressing gently into the batter.In a bowl combine ingredients for the crumble topping; flour, sugar, melted butter and cinnamon and mix together with a fork.After muffins have completely cooled, store overnight on a tray wrapped in plastic and they will be even moister and in the morning! .

To Die For Blueberry Muffins Recipe

To Die For Blueberry Muffins Recipe

To Die For Blueberry Muffins Recipe

I cut way back on the butter for the topping, and it still was too much ... the butter part of the streusel topping fell into the muffin itself, creating greasy sink holes, and continued on into the muffin itself, leaving even more grease on the paper muffin cup.I've made streusel toppings for baked goods for years, and I'm not sure why this happened with this recipe, as the butter was incorporated into the other ingredients as small crumbs, not big lumps. .

Blueberry Muffins with Crumb Topping

Blueberry Muffins with Crumb Topping

Blueberry Muffins with Crumb Topping

They have a soft, tender bite, with a crunchy streusel crumb topping and tons of blueberries inside.The inside is properly loaded with lots of blueberries, held together with a muffin batter that bakes up soft and cakey, with a wonderful hint of citrus taste and aroma, and finished off with a sweet and crunchy streusel topping.Another thing that’s nice about these muffins is I find they taste best a couple hours after they’re baked.I put them in these cute paper boxes that I buy online (affiliate) and they look so beautiful!In a medium bowl, combine flour, sugar, baking powder, salt, and both orange and lemon zest:.Whisk the wet ingredients until combined, and don’t worry if it looks curdled and lumpy:.Combine the wet and dry ingredients and you’ll end up with a very thick dough:.Use a large 3-tbsp cookie scoop (affiliate) to portion the batter into muffin liners.If you have a toothpick handy, you can check that no wet batter comes out when you insert it into the center of the muffin.Though I honestly find it easier to just press my fingertip gently onto the top center of the muffin.These blueberry muffins are nice enjoyed warm out of the oven, but I personally believe they are best after they’ve cooled for a couple hours.Cinnamon Rolls, Orange Coffee Cake, and English Style Scones are a few of my other favorite brunchy baked treats.2 cups blueberries (I use frozen) Instructions Preheat the oven to 375 degrees F. Line a muffin tin with paper liners.For the muffin batter, in a large bowl, whisk to combine the flour, sugar, baking powder, salt and citrus zest.To make sure they are done inside, I gently press my fingertip in the top center of the muffin.They can be enjoyed warm out of the oven, but I personally find the flavor to be at its best after they've cooled for about 2 hours.Nutrition Calories: 274 kcal , Carbohydrates: 42 g , Protein: 3 g , Fat: 11 g , Saturated Fat: 3 g , Cholesterol: 28 mg , Sodium: 96 mg , Fiber: 2 g , Sugar: 24 g Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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Blueberry Crumble Muffins Recipe {with Sugar Streusel Topping}

Blueberry Crumble Muffins Recipe {with Sugar Streusel Topping}

Blueberry Crumble Muffins Recipe {with Sugar Streusel Topping}

Fluffy, cake-like muffins with a sugar streusel topping.It never fails though when I get the cravings for and make homemade blueberry muffins that somehow they disappear much faster than I could ever eat them.Make sure you wash and dry the berries well before adding them to the batter.If you’ve followed our site for any length of time, you’ll remember that whenever we talk about quick breads or muffins, I always stress not to overmix the batter.Over mixing also develops gluten strands which can make for a chewier muffin. .

BEST Blueberry Streusel Muffins {Bakery-Style}

BEST Blueberry Streusel Muffins {Bakery-Style}

BEST Blueberry Streusel Muffins {Bakery-Style}

They’re finished with a sweet and crunchy cinnamon streusel on a super high muffin top.With hundreds of rave reviews, these blueberry muffins are guaranteed to be your new favorite!I have received a few requests for a blueberry version of my Bakery Style Chocolate Chip Muffins, so here it is: A moist and buttery blueberry muffin that is just as gorgeous and delicious as the ones you find at the fancy bakery shops.Soft and fluffy , but not like a cupcake, so these muffins make for an excellent breakfast or snack.Feel free to double the amount of crumb topping if you love streusel.Feel free to double the amount of crumb topping if you love streusel.I made my own milk with vinegar and I sincerely believe these are the best muffins ever to leave this kitchen!A+” – Melissa “I’ve made dozens of blueberry muffin recipes, and these are the absolute best, hands down!You start by mixing some sugar, flour, and cinnamon for the crumb topping.Next, whisk together the melted butter with the sugar to make a slurry in a separate bowl.First, melt your butter in the microwave before you start gathering the rest of your ingredients, preheat your oven, and prepare your baking pan.before you start gathering the rest of your ingredients, preheat your oven, and prepare your baking pan.Grease the entire pan including the rim with butter or non-stick cooking spray for easy removal.Because these muffins rise over the rim it’s important to grease the entire pan so it doesn’t stick.Because these muffins rise over the rim it’s important to grease the entire pan so it doesn’t stick.A rubber spatula is great for stirring and scraping the sides and bottom of the bowl for an evenly combined batter without over-mixing.A rubber spatula is great for stirring and scraping the sides and bottom of the bowl for an evenly combined batter without over-mixing.The best way is to place the butter in a microwave-safe bowl and heat it in the microwave for 30-60 seconds in 15-second increments.The best way is to place the butter in a microwave-safe bowl and heat it in the microwave for 30-60 seconds in 15-second increments.Please note that the streusel will lose its crispiness after a day from all the moisture in the muffin.Please note that the streusel will lose its crispiness after a day from all the moisture in the muffin.Then reheat in the oven at 350F for 10 minutes to freshen up the muffin and crisp up the edges.The texture of the muffin is delicate, but not as light as a cupcake, therefore it’s hearty enough for breakfast.They’re finished with a sweet crunchy cinnamon streusel on a super high muffin top.( ) unsalted butter, melted and cooled 1 cup ( 200g ) granulated sugar.ground cinnamon 2 tsp (10ml) unsalted butter, melted Instructions Preheat the oven to 425F.To prepare the streusel; mix together the sugar, flour, and cinnamon in a small bowl.Please note that the streusel will lose its crispiness after a day from all the moisture in the muffin. .

buttermilk blueberry crumb muffins

buttermilk blueberry crumb muffins

buttermilk blueberry crumb muffins

Fasten your seat belts people, because what you’re about to see is proof of my first successful bake in over 3 MONTHS!So, let’s just say that it is not the most user friendly appliance in my kitchen especially when you forget to fasten the hook.Leave it to a small child to rope you into the ultimate guilt trip.On Wednesday, I decided to stop the pity party and to start baking again.I made these buttermilk blueberry crumb muffins, a zucchini cake, and a lemon poppy seed loaf.The heat from the oven will make them burst giving you that quintessential blueberry muffin look.The addition of buttermilk replaces most of the fat and adds a slight richness to the batter.If using store-bought frozen blueberries, your batter will turn slightly blue/purple in color when mixing (it’s from the residual moisture). .

Healthy Blueberry Crumble Muffins

Healthy Blueberry Crumble Muffins

Healthy Blueberry Crumble Muffins

I originally shared this recipe to my Instagram feed a little over a year ago.My original recipe called for bananas, so I retested it with applesauce instead to make these authentic blueberry muffins.A lightly sweetened, slightly zesty, fluffy blueberry crumble muffin.I love to pop these in the mini toaster for a couple of minutes, and top them with vegan butter.Since they’re not overly sweet, they’re perfect in the morning when you aren’t hungry for a big breakfast just yet. .

Jumbo Blueberry Crumb Muffins

Jumbo Blueberry Crumb Muffins

Jumbo Blueberry Crumb Muffins

These Jumbo Blueberry Crumb Muffins are moist, fluffy, and taste even better than the ones from the bakery!Loaded with blueberries and topped with tons of buttery crumbs, these muffins are always a crowd-pleaser!I’m super excited because this is the first jumbo muffin recipe to make its way onto my blog!Although last month I did show with you how to make mini pineapple upside-down cakes in a jumbo muffin tin so that kind of counts, right?I’ve baked these blueberry crumb muffins multiple times in the past and everyone always goes crazy over them!I’ve bought them to meetings, neighbors, lunch dates, picnics, and even the gym.They’re my go-to because a) they’re super easy and b) I’ve honestly never crossed paths with a human being who doesn’t love a homemade blueberry muffin.Today’s recipe has two parts: the jumbo blueberry muffin base and the buttery crumbs.Originally I’d planned on making a glaze to drizzle on top, but upon inspection (i.e. vigorous taste testing) found it wasn’t necessary.And don’t forget to snap a pic and tag it #bakerbynature on instagram!1 and 1/2 cups blueberries Instructions For the Crumb Topping: In a large bowl combine the granulated sugar, flour, cinnamon, and butter; using two forks or a pastry cutter, combine ingredients until the mixture is very crumbly and resembles a coarse meal.In a large bowl, sift together 3 cups of the flour, baking powder, nutmeg, cinnamon, and salt; set aside.In a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine the butter and both sugars and beat on medium speed until light and fluffy; about 3 minutes.In a spouted bowl or measuring cup add the milk and sour cream; whisk well to combine; set aside.With the mixer turned off, add in the blueberries and any excess flour; use a spatula to gently fold the berries into the batter until incorporated.Bake for 27 to 30 minutes, or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean, or with a just a few moist crumbs attached. .

Blueberry Crumb Muffins Recipe

Blueberry Crumb Muffins Recipe

Blueberry Crumb Muffins Recipe

They go perfect with a cup of coffee for breakfast and make a great mid-afternoon snack.-baking them at a high temperature at first makes them rise high- just like a good bakery muffin.You will love these blueberry crumb muffins because they are easy to make and taste amazing!The combination of juicy berries, buttery muffin, and sweet crumbly top is the best! .

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