Blueberry Muffins with Crumb Topping
How to make jumbo blueberry muffins with crumb topping? All you need is some flour, butter, sugar, milk, eggs, baking powder, and blueberries. With this foolproof 1-hour recipe, I will never buy any blueberry muffin from Starbucks.
Equipment
- Muffin Pan (Nonstick, 12-cup)
- Muffin Liners (I used reusable silicone ones)
- Kitchen scale
Ingredients
Crumb Topping
- 30 g all purpose flour
- 20 g brown sugar
- 18 g unsalted butter (No need to soften)
- 0.5 g cinnamon powder (Optional)
Blueberry Muffins
- 112 g unsalted butter (1 stick)
- 80 g egg (About 2 small eggs, or 1½ extra large eggs)
- 150 g milk (Or plant based milk, such as soymilk, almond milk, or coconut milk.)
- 4 g vanilla extract (About 1 tsp. Optional)
- 250 g all purpose flour (Or cake flour for a fluffier texture)
- 80 g brown sugar
- 9 g baking powder
- 150 g blueberries (Fresh or frozen)
Instructions
- Add unsoftened butter, brown sugar, and all purpose flour to a small bowl. Mix with your hands until crumbly. (See pictures above for "how to make large pea-size crumbs".) Cover the bowl with lid or food wrap, keep it in the refrigerator.
- Wash and dry blueberries. You can pat the blueberries dry with paper towel, or let them air dry on a wire rack. Do not thaw the blueberries if you are going to use frozen ones.
- Preheat oven to 350° F.
- Add a stick of unsalted butter to a small bowl, microwave for 30 seconds, stir, then microwave for 15 seconds until it's fully melted.
- Crack 2 eggs to a small bowl, whisk until well combined. Weigh 80g egg liquid to a medium bowl, add milk, vanilla extract, and melted butter to the bowl, whisk until well combined.
- Add all purpose flour, brown sugar, and baking powder to a large bowl, whisk until well combined.
- Pour the egg milk mixture to the large bowl, fold and stir with a spatula until there is no dry flour in the bowl. Do not over mix.
- Line a muffin pan with 12 muffin liners (paper or silicone). Scoop and evenly divide ⅓ of the batter to 6 of the muffin cups* (as shown in pictures above). Add 4 to 5 blueberries to each cup, gently press the blueberries into the batter.
- Scoop and evenly divide another ⅓ of the batter to the 6 muffin cups. Add 4 to 5 blueberries to each cup, gently press the blueberries into the batter.
- Scoop and evenly divide the rest of the ⅓ of the batter to the 6 muffin cups. Make sure you use up all the batter. Decorate 3 to 4 blueberries on the top surface of the batter.
- Sprinkle the crumb topping over the surface of the batter.
- Use a brush to sweep the crumb topping scattered on the muffin pan into the empty muffin liners. Remove the empty muffin liners.
- Place the muffin pan on the upper third rack of the oven. Bake at 350° F for 30 minutes.
- 30 minutes later, increase the oven temperature to 400° F, bake for 3 to 5 minutes until the crumb topping turns golden. Observe carefully at this step to prevent burning.
Storage
- Keep cooled blueberry muffins in an airtight container. They can be stored at room temperature for up to 4 days, and in the freezer for up to 3 months.
- To reheat a frozen blueberry muffin, microwave an unwrapped muffin on HIGH for 30 to 45 seconds. No need to thaw.
Video
Notes
1. Muffins made in silicone muffin liners are more easily to be unmolded, and their bottoms are drier and smoother with a clear pattern.
2. I prefer smaller blueberries over larger ones for this recipe, because I don’t want my muffins to look overly crowded with the blueberries.
3. I used brown sugar for this recipe, because I’d like my muffins to look more golden brown and taste less sweet. You can also use granulated sugar, which is sweeter than brown sugar. Or use 50% brown sugar and 50% granulated sugar.