Best Blueberry muffins recipe
These large moist blueberry muffins with crumb topping are delicious. If you like Starbucks muffins, try these ones and let me know what do you think. At home, we find them much better. The crumble adds a crunchy texture and extra indulgence.
SERVING:12
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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.
Tried this recipe? Don't forget to tag me on @gateau_et_cuisine_rachida or #gateauetcuisinerachida!