Delight in these Perfectly Moist Blueberry Muffins, each bite bursting with juicy blueberries and topped with a sweet, buttery crumble. The muffins are crafted with a balanced blend of ingredients that ensure they rise beautifully and maintain a soft, tender texture. The addition of a crumble topping adds a delightful crunch, making these muffins not just tasty but also texturally appealing.
Why You'll Love This
These blueberry muffins stand out due to their moistness and flavor depth, courtesy of the vanilla extract and butter in the batter. The blueberries are dusted with flour to prevent them from sinking, ensuring even distribution throughout each muffin. The crumble topping, a mix of sugars and butter, melts slightly as it bakes, forming a crispy crust that complements the soft muffin base.
Perfect Occasion
These muffins are ideal for breakfast, brunch, or as an afternoon snack. They're perfect for family gatherings, weekend breakfasts, or as a comforting treat to brighten up any day. Pack them for picnics, serve them at casual get-togethers, or simply enjoy them with a cup of coffee or tea.
Decoration Tips
For a festive touch, sprinkle some powdered sugar over the cooled muffins or top them with additional fresh blueberries before serving. If you're feeling indulgent, drizzle a simple vanilla glaze over the top once they've cooled. This not only adds to their sweetness but also makes them visually more appealing.
Ingredients:
- Muffins:
- 2 cups + 1 tbsp all-purpose flour (249g total)
- 2 tsp baking powder (8g)
- 1/2 tsp salt (6g)
- 1 1/4 cups granulated sugar (250g)
- 8 tbsp unsalted butter (114g), melted and cooled
- 2 large eggs
- 2 tsp vanilla extract (10ml)
- 1/2 cup milk (118ml)
- 1 1/2 cups blueberries
- Crumble Topping:
- 1/2 cup all-purpose flour (60g)
- 1/3 cup granulated sugar (70g)
- 3 tbsp brown sugar (40g)
- Pinch of salt
- 4 tbsp unsalted butter (60g), melted and cooled
Instructions:
- Prepare the Crumble Topping:
- In a small bowl, mix flour, granulated sugar, brown sugar, and salt. Add melted butter and stir to form pea-sized crumbles. Set aside.
- Muffin Batter:
- Preheat the oven to 425°F (220°C). Line a muffin tin with paper liners.
- In a medium bowl, whisk together 2 cups of flour, baking powder, and salt.
- In a large bowl, mix sugar, melted butter, eggs, vanilla extract, and milk until well combined.
- Fold the wet ingredients into the dry ingredients gently to avoid overmixing. It's okay if there are some flour clumps.
- Toss blueberries with 1 tbsp of flour to coat, then gently fold into the batter.
- Assemble and Bake:
- Distribute the batter evenly among the muffin cups using a large scoop. Top each muffin with a spoonful of blueberry jam, swirling lightly with a toothpick.
- Sprinkle the crumble topping generously over each.
- Optional: Pour water into two empty muffin cups to help keep the muffins moist during baking.
- Bake at 425°F for 15 minutes, then reduce the oven temperature to 375°F (190°C) without opening the oven door, and bake for an additional 10 minutes or until the tops are golden brown.
- Cooling:
- Allow the muffins to cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Enjoy these Perfectly Moist Blueberry Muffins, a delightful treat that combines the classic flavors of blueberries with a sweet and crunchy topping, making them irresistible to anyone who tries them.