Blueberry Muffins with Crumb Topping

Short Description

Blueberry muffins with crumb topping are a delightful combination of soft, fluffy muffins bursting with juicy blueberries and a sweet, buttery streusel topping. These muffins make for a perfect breakfast treat, afternoon snack, or a sweet addition to any brunch table. The crunchy, cinnamon-infused crumb topping adds a satisfying contrast to the moist and tender muffins, making them irresistible to anyone who tries them.

Why You’ll Love This Recipe

• Moist and tender texture: The muffins stay soft and fluffy thanks to the perfect balance of wet and dry ingredients.
• Bursting with blueberries: Every bite is filled with fresh or frozen blueberries, making them naturally sweet and delicious.
• Irresistible crumb topping: The buttery, sugary streusel adds a crunchy contrast that takes these muffins to the next level.
• Easy to make: With simple ingredients and straightforward steps, this recipe is perfect for both beginner and experienced bakers.
• Versatile: Can be made with fresh or frozen blueberries and easily adapted with different add-ins or flavor twists.

Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Brown sugar
• Unsalted butter
• Eggs
• Vanilla extract
• Milk
• Sour cream or yogurt
• Fresh or frozen blueberries
• Ground cinnamon

Crumb Topping

• All-purpose flour
• Brown sugar
• Granulated sugar
• Ground cinnamon
• Unsalted butter (melted)

Directions

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease each cup.
2. Prepare the crumb topping by combining flour, brown sugar, granulated sugar, and cinnamon in a small bowl. Stir in melted butter until the mixture forms coarse crumbs. Set aside.
3. Mix the dry ingredients by whisking together flour, baking powder, baking soda, salt, and cinnamon in a medium bowl.
4. Cream the butter and sugars in a large mixing bowl until light and fluffy. Add eggs one at a time, mixing well after each addition.
5. Incorporate wet ingredients by stirring in vanilla extract, milk, and sour cream (or yogurt) until well combined.
6. Combine wet and dry ingredients by gradually adding the dry mixture to the wet ingredients, stirring just until incorporated. Do not overmix.
7. Fold in the blueberries gently to distribute them evenly throughout the batter.
8. Fill the muffin cups about three-quarters full with the batter and generously sprinkle the prepared crumb topping over each muffin.
9. Bake for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
10. Cool the muffins in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Variations

• Lemon Blueberry Muffins: Add a teaspoon of lemon zest to the batter for a citrusy twist.
• Almond Blueberry Muffins: Substitute vanilla extract with almond extract for a nutty flavor.
• Healthier Version: Use whole wheat flour instead of all-purpose and substitute some of the sugar with honey or maple syrup.
• Nutty Crumb Topping: Add chopped pecans or walnuts to the streusel for extra crunch.

Servings and Timing

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 12 muffins

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keep in the fridge for up to a week.
• Freezing: Wrap muffins individually in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
• Reheating: Warm in a microwave for 10-15 seconds or in an oven at 300°F (150°C) for about 5 minutes.

FAQs

1. Can I use frozen blueberries?

Yes! If using frozen blueberries, do not thaw them before adding to the batter to prevent excess moisture.

2. How do I keep blueberries from sinking?

Toss the blueberries in a little flour before adding them to the batter to help keep them evenly distributed.

3. Can I make mini muffins?

Yes, reduce the baking time to 10-12 minutes for mini muffins.

4. Can I use oil instead of butter?

Yes, substitute an equal amount of vegetable or coconut oil for a slightly different texture.

5. What if I don’t have sour cream or yogurt?

You can use buttermilk or additional milk with a teaspoon of vinegar as a substitute.

6. Can I double the recipe?

Absolutely! Just ensure you evenly divide the batter and adjust the baking time if necessary.

7. How do I make these muffins dairy-free?

Use dairy-free butter, milk, and yogurt alternatives such as almond or coconut milk.

8. Can I reduce the sugar?

Yes, you can slightly reduce the sugar without significantly affecting the texture.

9. What’s the best way to reheat them?

A quick microwave warm-up or a few minutes in a low oven works best.

10. Can I add other fruits?

Absolutely! Try raspberries, chopped strawberries, or even diced peaches for variety.

Conclusion

Blueberry muffins with crumb topping are a classic and irresistible treat that combines the sweetness of blueberries with a buttery, crunchy topping. Whether enjoyed fresh out of the oven or saved for later, these muffins are perfect for any occasion. Try this recipe today and treat yourself to a bakery-style delight at home!

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