{"id":26044,"date":"2024-05-29T01:34:11","date_gmt":"2024-05-28T23:34:11","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=26044"},"modified":"2025-05-10T03:15:02","modified_gmt":"2025-05-10T01:15:02","slug":"best-blueberry-muffins-recipe","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/best-blueberry-muffins-recipe\/","title":{"rendered":"Best Blueberry muffins recipe"},"content":{"rendered":"
\"Blueberry

Blueberry Crumble Muffins Recipe<\/p><\/div>\n

Blueberry muffins with crumble topping<\/strong>, inspired by the ones from Starbucks, are a beloved classic in our home. Soft, full of fruit, and with that little tangy kick from the blueberries, they\u2019re perfect for an afternoon snack or even breakfast. They\u2019re sprinkled with a crumble topping that adds crunch and even more indulgence, and that\u2019s what really makes them stand out.<\/p>\n

This is the first fruit muffin I ever tried, and it remains one of my favorite recipes. I usually make chocolate chip muffins or chocolate muffins<\/a>, but this blueberry version is always a hit, especially in summer. They’re easy to make, quick, and super tasty. If you like simple, effective recipes, you’ll love these.<\/p>\n

This is a Martha Stewart recipe I adopted from the very first try. I always make a big batch, as you can see in the photos, I had tripled the recipe<\/p>\n

\"soft<\/p>\n

Tips and Tricks :<\/h2>\n

Add crumb topping:<\/strong> The crumble adds a crunchy, indulgent touch, reminiscent of apple crumble<\/a>, and pairs perfectly with fruit. It\u2019s a classic topping for fruit muffins and pies, like the popular crumble pie.<\/p>\n

To vary the flavor, you can replace 30g of sugar with almond or hazelnut flour to make an almond or hazelnut crumble. If the crumble feels too dry, increase the butter to 50g.<\/p>\n

Use frozen or fresh blueberries:<\/strong> I usually use frozen ones, but fresh blueberries work just as well. Add them to the batter just before baking to prevent the color from bleeding into the dough. If you’re making a large batch, only add blueberries to the portion you’re about to bake.<\/p>\n

Substitute blueberries:<\/strong> You can replace them with raspberry bits, whole raspberries, or a mix of red berries.
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Video recipe<\/h2>\n