Best Blueberry muffins recipe
Moist blueberry muffins with a crunchy crumb topping, easy to make and even better at home than those from Starbucks. The crumble adds a delicious, indulgent texture
SERVING:12 muffins
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INGREDIENTS
For the muffin batter:
- 420 g all-purpose flour
- 200 g granulated sugar 300 g in Martha Stewart's original recipe
- 90 g salted butter softened (or unsalted, see note below)
- ½ teaspoon salt only if using unsalted butter
- 1 large egg
- 2 egg yolks
- 230 ml milk
- 1 sachet baking powder usually about 11 g
- 300 g fresh or frozen blueberries
- 1 teaspoon vanilla extract or vanilla powder
For the crumb topping:
- 30 g all-purpose flour
- 90 g granulated or brown sugar you can substitute 30 g with almond or hazelnut flour
- 25 g salted or unsalted butter
- ½ teaspoon ground cinnamon or a splash of vanilla extract optional
PREPARATION
Prepare the crumb topping
- Rub the flour, sugar, and butter together with your fingertips until the mixture has a sandy texture.
- Place in the refrigerator while you prepare the muffin batter.
Prepare the muffin batter
- Preheat the oven to 175°C (fan-assisted).
- Beat the butter with the sugar and vanilla until light and creamy. Add the eggs one at a time, mixing well after each addition.
- Sift together the flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour.
- Just before baking, add the blueberries to the batter.
- Transfer the batter into a piping bag and fill the muffin liners.
- Spoon a generous amount of crumb topping onto each muffin, then bake for 25 minutes. Check doneness with a skewer, it should come out clean.
- If you're making a large batch, divide the batter into portions and add the fruit only right before baking. Otherwise, the blueberries may bleed into the batter if left too long.