These soft and moist blueberry muffins are the perfect combination of tender cake and a crispy, sweet crumble topping. Bursting with juicy blueberries and topped with a buttery crumble, they are a delightful treat for any time of the day.
Whether you’re enjoying them for breakfast, a snack, or dessert, these muffins are sure to please your taste buds and leave you craving more. Get ready to indulge in the ultimate blueberry muffin experience! They’re perfect for children’s snacks, and blueberry fans.
blueberry crumble topping muffins
The Blueberry muffins are the first muffins I’ve made with fruit. I love muffins and I make them very often. The ones I make most very often are chocolate chip muffins and double chocolate muffins. The muffin became very fashionable around the world . It even becomes the regular at the snack tables.
Then came cupcakes a smaller muffin topped with cream. As well as being a popular snack, the cupcake has become a favorite for all occasions. It can be easily customized to fit the theme of an anniversary, engagement, wedding etc…
My kids love the soft blueberry crumble muffin from Starbucks Coffee, and I must admit, I didn’t take long to succumb to it as well. Who doesn’t love those big, fluffy American muffins?
Everyone loves muffins because they are not only delicious but also visually appealing.
I really enjoyed this blueberry crumble muffin recipe. I even make raspberry crumble muffins and they are truly a pure delight !
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Why add crumble to the top of the muffin
The crumble on top adds lots of deliciousness and crunch. The crumble here reminds us of apple crumble. It goes well with fruit and is often used on fruit muffins or fruit tarts. The crumble tart is very well known.
To vary the taste, you can make hazelnut or almond crumble topping by replacing 30 g (1 oz) of sugar with almond or hazelnut powder. If the crumble is too dry, increase the amount of butter to 50 g (1.7 oz). You can see the recipe for crumble also known as streusel.
This recipe is by Martha Stewart. Her blueberry muffins made me want to make them. You can see in the photos a large quantity of muffins because I tripled the ingredients. This recipe makes 12 muffins.
Fresh or frozen blueberries to make these muffins
I prefer to use frozen blueberries, but there’s no reason to stop you from using fresh ones. Add the berries to the muffin batter just before baking. If you have a lot of batter, add the blueberries at the last moment, to the amount you are going to bake immediately This is a very important detail! This prevents the blueberries from bleeding into the batter.
How to store blueberry muffins
These muffins can be stored for up to a week in an airtight container in the refrigerator and for up to 2 months in the freezer. Just take them out of the freezer for a few hours. Once defrosted, they can be reheated for a few seconds in the microwave.
You might also enjoy these other muffin recipes
- Chocolate and Walnut Muffins
- Cherry and lemon muffins
- Muffins with buttercream
- Lemon and walnut muffins
- Orange Muffins
The recipe on video
blueberry crumble muffins
How to make blueberry crumble muffins
NB: For full details of ingredients, see the recipe-card below, which you can also print out.
Start by making the crumble
Sift the flour, sugar, and butter together with your fingers until crumbly.
put it in the fridge while you prepare the muffins.
Prepare the muffin batter
Preheat oven to 175°C (347 °F)
Whisk together the butter, sugar and vanilla, then add the eggs one at a time.
Sift together flour and baking powder.
Add to the previous mixture in batches, alternating with the milk while stirring. Start with flour and finish with flour.
Just before baking, add the blueberries to the batter.
Put in a piping bag and fill the muffin-cups.
Spoon the crumble over the top and bake for 25 min. Check for doneness with a skewer; it should come out dry.
If you’re making a large quantity, divide the batter into several portions and only add the fruits just before baking. If you leave the fruits in the batter for too long, they will color it.
Best Blueberry muffins recipe
EQUIPEMENTS
INGREDIENTS
- 420 g (14.8 oz) flour
- 200 g (7 oz )sugar
- 90 g (3.2 oz) butter, softened
- 1/2 teaspoon salt
- 1 large egg
- 2 egg yolks
- 230 ml (8.1 oz) milk
- 1 sachet baking powder
- 300 g (10.6 oz) fresh or frozen blueberries
- Vanilla extract or 1 teaspoon of vanilla powder
The crumble
- 30 g (1 oz) flour
- 90 g (3,2 oz )sugar or brown sugar
- 25 g (0.9 oz ) butter
- a pinch of cinnamon if you like
PREPARATION
Start by making the crumble
- Sift the flour, sugar, and butter together with your fingers until crumbly.
- Put it in the fridge while you prepare the muffins.
Prepare the muffin batter
- Preheat oven to 175°C (347 °F)
- Whisk together the butter, sugar and vanilla, then add the eggs one at a time.
- Sift together flour and baking powder.
- Add to the previous mixture in batches, alternating with the milk while stirring. Start with flour and finish with flour.
- Just before baking, add the blueberries to the batter.
- Put in a piping bag and fill the muffin-cups.
- Spoon the crumble over the top and bake for 25 min. Check for doneness with a skewer; it should come out dry.
- If you're making a large quantity, divide the batter into several portions and only add the fruits just before baking. If you leave the fruits in the batter for too long, they will color it.
Thank you for visiting my baking blog and for your comments.