Blueberry Muffins With Crumb Topping
If there’s one recipe that captures the essence of comfort food, it’s Blueberry Muffins With Crumb Topping. Bursting with juicy blueberries and topped with a delightful crumbly layer, these muffins are the perfect way to start your day or enjoy as a midday snack. The combination of buttery flavor and the sweetness of the fruit makes each bite a little piece of heaven. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is straightforward and rewarding. So grab your apron and let’s dive into making these scrumptious muffins!
Top Reasons to Make Blueberry Muffins With Crumb Topping
- Perfect for Breakfast: These muffins are an excellent way to kickstart your morning with a burst of flavor.
- Freezer Friendly: Bake a batch and freeze for quick breakfasts or snacks later.
- Simple Ingredients: Most of the ingredients are pantry staples, making it easy to whip up at a moment’s notice.
- Versatile: Enjoy them plain or with a smear of butter, jam, or cream cheese.
- Family Favorite: Kids and adults alike will love the sweet, fruity taste and the crunchy topping.
Ingredients at a Glance
- 1 egg
- 1/3 cup oil (melted butter flavor)
- 1 cup buttermilk
- 1 cup sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 pinch salt
- 1 1/2 cups blueberries (fresh or frozen, not thawed)
- 2 tablespoons sugar mixed with the zest of 1 lemon for topping
What’s in the Gear List
- Muffin Tin: Essential for shaping and baking your muffins.
- Mixing Bowls: For combining wet and dry ingredients.
- Whisk or Fork: Useful for beating the egg and mixing the batter.
- Measuring Cups and Spoons: Accurate measurements are key to perfect muffins.
- Rubber Spatula: For folding in the blueberries gently.
Blueberry Muffins With Crumb Topping, Made Easy
Step 1: Preheat Your Oven
Start by preheating your oven to 375°F (190°C). This ensures that your muffins bake evenly and achieve that perfect golden color.
Step 2: Prepare Your Muffin Tin
Line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray to prevent sticking.
Step 3: Mix Wet Ingredients
In a large mixing bowl, combine the egg, melted butter, and buttermilk. Whisk until well blended.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Step 6: Fold in Blueberries
Gently fold in the blueberries, taking care not to break them up too much, especially if you’re using frozen ones.
Step 7: Fill the Muffin Tin
Scoop the batter into each muffin cup, filling them about two-thirds full for the best rise.
Step 8: Prepare the Crumb Topping
In a small bowl, mix the sugar and lemon zest. Sprinkle this mixture generously over the muffin batter in the tin.
Step 9: Bake
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: Cool and Serve
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Blueberry Muffins With Crumb Topping warm or at room temperature!
In-Season Swaps
- Raspberries or Blackberries: Substitute blueberries with these berries for a different flavor profile.
- Peaches: Diced fresh peaches can add a lovely sweetness to your muffins.
- Zucchini: For a twist, try adding grated zucchini for moisture. Check out this Lemon Blueberry Zucchini Bread for inspiration.
Troubles You Can Avoid
- Overmixing: Be cautious to avoid tough muffins; mix until just combined.
- Too Dry: Ensure not to overbake; keep an eye on them towards the end of the baking time.
- Substitutions: Stick to the recipe for best results; substituting key ingredients can change the muffin’s texture and flavor.
- Temperature Issues: Make sure your ingredients are at room temperature for a better blend.
Shelf Life & Storage
These Blueberry Muffins With Crumb Topping are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days. For longer storage, wrap them individually and freeze for up to 3 months. To reheat, simply pop them in the microwave for a few seconds or warm them in the oven for a few minutes.
Your Questions, Answered
Can I use frozen blueberries in this recipe?
Yes! Frozen blueberries work perfectly fine. Just make sure not to thaw them before adding to the batter, as this can make your muffins turn blue and soggy.
How can I make these muffins healthier?
To make healthier muffins, consider substituting half of the all-purpose flour with whole wheat flour or using a sugar substitute that measures like sugar.
Can I make a mini version of these muffins?
Absolutely! Just adjust the baking time to around 10-12 minutes for mini muffins. They make for a perfect bite-sized treat!
What can I pair with these muffins?
These muffins pair wonderfully with a cup of coffee or tea. You can also enjoy them with a dollop of whipped cream or a side of yogurt for a delightful breakfast.
What to Make After This
- Small Batch Summer Berry Cobbler – A delightful dessert perfect for berry lovers!
- Lemon Blueberry Zucchini Bread – A moist and flavorful bread that’s great for snacking.
Serve & Enjoy
There’s something truly special about sharing Blueberry Muffins With Crumb Topping with friends and family. Whether it’s a weekend brunch or a simple weekday treat, these muffins are sure to bring smiles to everyone’s faces. So, gather your loved ones, serve them warm, and enjoy the delightful flavors of these homemade muffins. Happy baking!
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Blueberry Muffins With Crumb Topping
Ingredients
Equipment
Method
- Start by preheating your oven to 375°F (190°C). This ensures that your muffins bake evenly and achieve that perfect golden color.
- Line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray to prevent sticking.
- In a large mixing bowl, combine the egg, melted butter, and buttermilk. Whisk until well blended.
- In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
- Gradually add the dry mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Gently fold in the blueberries, taking care not to break them up too much, especially if you’re using frozen ones.
- Scoop the batter into each muffin cup, filling them about two-thirds full for the best rise.
- In a small bowl, mix the sugar and lemon zest. Sprinkle this mixture generously over the muffin batter in the tin.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Blueberry Muffins With Crumb Topping warm or at room temperature!
Notes
- These muffins freeze well; wrap them individually and store in an airtight container for up to 3 months.
- For a healthier option, substitute half of the all-purpose flour with whole wheat flour.
- Mix in other berries like raspberries or blackberries for a twist on flavor.
