These moist and tender blueberry muffins with crumb topping are so easy to make, and they smell absolutely heavenly when you pull them warm and fresh from the oven. Their crunchy streusel crumb topping is cinnamon-infused and the perfect touch for these homemade, bakery-style muffins. And their fluffy, cake-like texture studded with bursts of fresh berries really makes them delicious.
What makes these muffins so easy is that you can quickly and easily mix them up by hand in a mixing bowl. In fact, you should mix them by hand. Using a hand mixer or stand mixer will result in overmixing this batter and you won't get as tender muffins.
The ingredients needed for this recipe are very simple, as well. They are all pantry staples; so if you have some blueberries on hand you should be able to whip these up without any extra trips to the grocery store.
These muffins store very well, making them excellent for making ahead of time. They make a lovely gift, too. I put them into little cardboard baking boxes tied up with twine to give to friends and family. I'm told they are a very appreciated treat to enjoy with the next morning's coffee.
私のオススメは、絹豆腐、ゴマ、炒ったくるみ、ジューシーでフレッシュな柿を使った Mildred's Temple Kitchen's famous blueberry buttermilk pancakes or this blueberry vanilla compote with yogurt for other delicious breakfast recipes featuring blueberries.
材料
- Fresh blueberries (if you use frozen, see the note in recipe card)
- 中力粉
- ベーキングパウダー
- 塩
- 無塩バター
- グラニュー糖
- 卵
- Vanilla extract
- Maple extract (or substitute with more vanilla extract)
- 牛乳
それぞれの分量については下のレシピカードをご確認ください。
The Best Crumb Topping
- Flour
- Brown Sugar
- グラニュー糖
- シナモンパウダー
- 無塩バター
それぞれの分量については下のレシピカードをご確認ください。
What is the difference between streusel and crumb topping? These are just different ways of saying the same thing. A streusel crumb topping is essentially a dessert topping made up of flour, sugar, and butter.
作り方
Combine the flour, sugar, brown sugar, and cinnamon for the crumb topping together in a medium bowl until blended.
Add in the crumb topping's butter and mash into the dry ingredients with a fork until large crumbs form. Place bowl uncovered in refrigerator to firm and dry while you prepare the muffins.
Preheat oven to 375°F / 190°C with the oven rack in the middle, and prepare a muffin pan with double liners.
In a medium bowl, combine flour, baking powder, and salt. Mix together until blended and set aside.
In a large bowl, use a wooden spoon or ゴムベラ to cream the butter and sugar together until light and fluffy.
Add eggs individually, mixing well after each. Stir in the extracts.
Add the sifted dry ingredients alternately with milk. Mix just well enough to combine completely, being very careful to not overmix.
Gently toss the rinsed and drained blueberries around in a bowl with a bit of flour to coat them. Carefully fold them into the batter, leaving out roughly 24 blueberries.
The batter will be very thick. Evenly distribute the batter into the muffin liners. Press a couple of the left out blueberries into the tops of each of the muffins.
Use your fingers to break up and sprinkle the crumb topping over the muffins. Bake for around 25 minutes, until a toothpick inserted into the muffins comes out clean.
Remove from the oven and let the muffins cool in the pan for about 10 minutes.
Move the muffins from the pan to a cooling rack to finish cooling.
Serve with
A lot of people enjoy their blueberry muffins with crumb topping served warm with a pat of butter, however..
Serving these muffins topped with a dab of my whipped シナモンシュガーバター is an absolute dream for your taste buds. Believe me, this combination is truly phenomenal. You can quickly whip up this butter while the muffins are in the oven. Or, have some made the day before for a luxe addition to a quick and easy breakfast.
代用
- Blueberries: You can substitute the fresh blueberries in this recipe with frozen berries. See the note in the recipe card below for important tips on using frozen blueberries.
- Crumb topping: You can omit the crumb topping in this recipe to make traditional blueberry muffins, or replace it with a light but flavourful cinnamon sugar crust. Simply mix together 2 tablespoons of brown sugar with 1 teaspoon of cinnamon, and top the muffins with this mixture.
バリエーション
- Other berries or fruit: You can switch the blueberries in this recipe with other berries or fruit chopped into small pieces. For example: blackberries, raspberries, cherries, peaches, plums, etc.
- Nuts: Add chopped walnuts or your other favourite nuts into the batter at the same time as the berries.
- Lemon zest: Adding 2 teaspoons of lemon zest into the batter with the wet ingredients will add a lovely citrus element to the muffins. If you do this addition, I recommend using only vanilla extract rather than vanilla and maple extracts.
キッチングッズ
This easy blueberry muffin recipe should be mixed up by hand in a large mixing bowl. You will also need wooden spoon or ゴムベラ, mixing bowls, a muffin pan, muffin pan liners, measuring spoons, and a キッチンスケール or measuring cup set.
Buy Now →
Buy Now →
保存
To help keep the streusel crumb topping crisp, you should allow the muffins to completely cool on a cooling rack before storing. Leaving out overnight to do this is fine. Once cooled, store in an airtight container; at room temperature for up to three days, or in the refrigerator for up to a week.
If freezing, once completely cooled store them in a zip-top freezer bag or other airtight, freezer-safe container in the freezer for up to three months. Thaw them in the refrigerator. Please note that the crumb topping won't be quite as crisp after freezing and thawing.
コツ
- Make sure that the butter, milk, and eggs are all room temperature before you start.
- まず キッチンスケール to weigh flour rather than using measuring cups, if possible. This will give you a much more accurate result and the best results in everything you bake. If you don't have access to a scale, use a spoon to fluff the flour before spooning it lightly into your measuring cup, then use a knife to level off the top.
- Do not overmix the batter! Overmixing will result in dense, tough muffins rather than light and fluffy ones.
- Although you can make this recipe with frozen blueberries, I recommend using fresh for the best flavour and to eliminate the risk of the berries' colour 'bleeding' into the batter.
FAQ
A light coating of flour helps to prevent blueberries from sinking in muffins. To prevent fresh blueberries from sinking, they should be rinsed and pat dry, then gently tossed around in a bowl with some flour until they are lightly and evenly coated. Frozen berries should be given the same flour toss but without thawing or rinsing first.
As soon as flour is mixed with wet ingredients, the gluten proteins in the flour are activated. This gluten provides structure that is necessary in baked goods. However, the more you mix, the more the gluten is activated. And so, overmixing will result in dense, tough muffins.
Yes, you can use frozen blueberries instead of fresh in muffins if you'd like. Don't thaw them out, keep them very frozen when you add them or they will turn the batter purple. Also, fold them into the batter while mixing as little as possible. Using fresh berries will eliminate the risk of 'colour bleeding.'
📖 レシピ
Easy Blueberry Muffins with Crumb Topping
- 準備: 15分
- 調理: 25分
- 合計時間: 40分
- 分量: 12 muffins 1x
- 分類: 朝食
- 国: アメリカ
説明
These moist and tender blueberry muffin are so easy to make and they have the perfect crumb topping. Baking them in the oven smells heavenly!
材料
The Best Crumb Topping
¼ カップ (30g) 中力粉
2 大さじ brown sugar, packed
2 大さじ グラニュー糖
¼ 小さじ シナモンパウダー
2 大さじ (28g) 無塩バター (室温にしておく)
Blueberry Muffins:
2カップ (300g) 中力粉
2 小さじ ベーキングパウダー
½ 小さじ 塩
½ カップ (113g) 無塩バター (室温にしておく)
1カップ (200g) グラニュー糖
2 large eggs, room temperature
¾ 小さじ × バニラエッセンス
½ 小さじ maple extract (or vanilla extract)
½ カップ (118ml) milk, room temperature
2カップ (380g) fresh blueberries (see note if using frozen)
作り方
Crumb Topping
Combine the flour, sugar, brown sugar, and cinnamon for the crumb topping together in a medium bowl until blended.
Add in the crumb topping's butter and mash into the dry ingredients with a fork until large crumbs form. Place bowl uncovered in refrigerator to firm and dry while you prepare the muffins.
Blueberry Muffins
Preheat oven to 375°F / 190°C with the oven rack in the middle, and prepare a muffin pan with double liners.
In a medium bowl, combine flour, baking powder, and salt. Mix together until blended and set aside.
In a large bowl, use a wooden spoon or ゴムベラ to cream the butter and sugar together until light and fluffy.
Add eggs individually, mixing well after each. Stir in the extracts.
Add the sifted dry ingredients alternately with milk. Mix just well enough to combine completely, being very careful to not overmix.
Gently toss the rinsed and drained blueberries around in a bowl with a bit of flour to coat them. Carefully fold them into the batter, leaving out roughly 24 blueberries.
The batter will be very thick. Evenly distribute the batter into the muffin liners. Press a couple of the left out blueberries into the tops of each of the muffins.
Use your fingers to break up and sprinkle the crumb topping over the muffins. Bake for around 25 minutes, until a toothpick inserted into the muffins comes out clean.
Remove from the oven and let the muffins cool in the pan for about 10 minutes.
Move the muffins from the pan to a cooling rack to finish cooling.
美味しく作るコツ
You can use frozen blueberries instead of fresh in muffins if you'd like. Don't thaw them out, keep them very frozen when you add them or they will turn the batter purple. Also, fold them into the batter while mixing as little as possible. Using fresh berries will eliminate this risk of 'colour bleeding.'
Bake time may be very slightly increased if you use frozen blueberries, so make sure to check for doneness with a toothpick.
栄養素
- 1食あたり: 1 muffin
- カロリー: 281
- 糖質: 23.3 g
- 塩分: 117.2 mg
- 脂質: 10.7 g
- 炭水化物: 43.1 g
- タンパク質: 4.1 g
- コレステロール: 56.6 mg
キーワード: blueberry muffins with crumb topping
Holly Jade Biron says
Don't forget to save some for the conceige. 😅👌
アシャ says
Haha they didn't last that long.
Courtney H. says
Just tried making these muffins and they are awesome! The whipped mascarpone made them so luxurious. I didn't have maple extract so I used all vanilla. But they still tasted amazing.
アシャ says
Hi Courtney, that's great! The maple is totally optional for these 🙂
Kathy says
These were fantastic. The mascarpone is such a nice touch. It was heavenly with the warm muffins.
アシャ says
Awesome, thanks so much! I'm glad you liked them.
Christine says
Loved these, classic yet something different
アシャ says
Thank you, glad you loved them!
Bryanna says
Divine. I ate three in a row.
アシャ says
Thanks ❤️
Tara says
Amazing combo with blueberries and maple flavours. Would never have thought to put them together. Tastes wonderful.
アシャ says
Thanks so much. Perfect for this time of year, too.
Theresa says
Best blueberry muffins ever. And wow the mascarpone cream is out of this world.
アシャ says
Thanks so much 🙂
Veronica says
These muffins are absolutely over-the-top amazing. Good on their own but with the maple cream they are mouth-watering. I used frozen berries and they turn out - well - thinking of them makes my mouth water. Definitely will want these often. Good thing I froze lots of blueberries.
アシャ says
Thank you, I'm so glad you enjoyed them!
Tina says
Great recipe. It's a keeper.
アシャ says
Thanks!
Jaime says
Delicious muffins.
アシャ says
Thank you 🙂
Suzzy says
I made these this morning. Enjoyed by all; especially with the mascarpone.
アシャ says
That's so nice to hear, thank you.
Theresa says
These blueberry muffins are super good. Love the maple mascarpone cream.
アシャ says
Thank you! 🙂