Delightfully Delicious Blueberry Muffins With A Crumbly Surprise Topping

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There’s nothing quite like the aroma of freshly baked muffins wafting through the kitchen. These blueberry muffins with a crumb topping are the epitome of comfort food, bursting with juicy blueberries and a delightful streusel on top. They’re surprisingly simple to make, requiring minimal prep work and readily available ingredients. This recipe yields a dozen muffins, perfect for a weekend brunch, a satisfying afternoon snack, or even a delightful grab-and-go breakfast.


Blueberry Muffins with Crumb Topping
Blueberry Muffins with Crumb Topping

Dry Ingredients:

  • 2 ¼ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon (optional)
  • Wet Ingredients:
  • ½ cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk
  • 2 cups fresh blueberries
  • Crumb Topping:
  • ½ cup all-purpose flour
  • ¼ cup packed light brown sugar
  • ¼ cup unsalted butter, cold and cubed
  • ½ teaspoon ground cinnamon (optional)

  • Instructions:

    1. Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin or line it with paper liners.
    2. Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).
    3. Wet Ingredients: In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
    4. Combine Wet and Dry: Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix just until combined, being careful not to overmix.
    5. Gently fold in the fresh blueberries.
    6. Crumb Topping: In a small bowl, combine the flour, brown sugar, cold cubed butter, and cinnamon (if using) with a pastry cutter or your fingertips until a crumbly mixture forms.
    7. Assemble the Muffins: Divide the batter evenly among the prepared muffin cups. Sprinkle the crumb topping generously over each muffin.
    8. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

    Nutrition Facts (per muffin):

    Calories: 350

  • Fat: 18g
  • Saturated Fat: 8g
  • Cholesterol: 55mg
  • Sodium: 230mg
  • Carbohydrates: 45g
  • Sugar: 25g
  • Protein: 4g

  • Conclusion:

    These blueberry muffins with a crumb topping are a delightful treat that’s easy to whip up at home. They’re perfect for any occasion, from a casual breakfast to a special dessert.

    Frequently Asked Questions (FAQs):

    1. Can I use frozen blueberries instead of fresh? Absolutely! Frozen blueberries work just as well in this recipe. There’s no need to thaw them beforehand, just toss them straight into the batter.
    2. Don’t have buttermilk? No problem! Make your own buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
    3. My muffins aren’t rising enough. What could be wrong? There are a few reasons why your muffins might not be rising. Make sure your baking powder and baking soda are fresh and active. Additionally, be careful not to overmix the batter, as this can develop the gluten in the flour and lead to dense muffins.
    4. How can I store leftover muffins? Leftover muffins can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze them for longer storage.