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Tender Bakery-Style Blueberry Muffins Easy Homemade Recipe with Crunchy Crumb Topping

bakery-style blueberry muffins - featured image
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These tender and soft blueberry muffins feature a crunchy crumb topping with a perfect balance of sweet and buttery flavors, made easily with pantry staples and frozen blueberries.

Ingredients

Scale
  • 2 cups all-purpose flour (250 grams)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar (150 grams)
  • 1/4 cup brown sugar (50 grams)
  • 1/2 cup unsalted butter, melted (115 grams)
  • 2 large eggs, room temperature
  • 3/4 cup buttermilk (180 ml)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups frozen blueberries (225 grams)
  • For the crumb topping:
  • 1/2 cup all-purpose flour (60 grams)
  • 1/3 cup brown sugar (65 grams)
  • 1 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, cold and cubed (56 grams)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly with butter or nonstick spray.
  2. Prepare the crumb topping: In a small bowl, combine 1/2 cup flour, 1/3 cup brown sugar, and 1 teaspoon cinnamon. Add the cold, cubed butter. Use your fingers, a pastry cutter, or two knives to mix until the mixture resembles coarse crumbs. Set aside in the fridge.
  3. Mix dry ingredients: In a large bowl, whisk together 2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 3/4 cup granulated sugar.
  4. Combine wet ingredients: In a separate bowl, whisk together the melted butter, 2 large eggs, 3/4 cup buttermilk, and 1 teaspoon vanilla extract until smooth.
  5. Make the batter: Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold the mixture just until combined; a few lumps are okay. Avoid overmixing.
  6. Fold in blueberries: Toss frozen blueberries in a little flour, then carefully fold them into the batter.
  7. Spoon batter into muffin cups: Divide the batter evenly among the 12 cups, filling them about 3/4 full.
  8. Add the crumb topping: Generously sprinkle the crumb mixture over each muffin, pressing lightly so it sticks.
  9. Bake: Place the muffin pan in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden with crunchy crumb topping.
  10. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to keep muffins tender. Use cold butter for the crumb topping to maintain crunchiness. Toss blueberries in flour before folding to prevent sinking. Room temperature eggs and buttermilk help batter mix smoothly. Line muffin tin for easy cleanup. Check muffins early as ovens vary. Let muffins cool completely to avoid soggy bottoms. Crumb topping can be made a day ahead and refrigerated.

Nutrition

Keywords: blueberry muffins, bakery-style muffins, crumb topping, easy blueberry muffins, homemade muffins, breakfast muffins, frozen blueberries, tender muffins

Find it online: https://sparklechew.com/tender-bakery-style-blueberry-muffins-easy-homemade-recipe-with-crunchy-crumb-topping/