Blueberry Crumb Muffins 🫐
Ingredients:
Crumb Topping:
1/2 cup granulated sugar
3/4 cup all-purpose flour
1/2 tsp. ground cinnamon
6 Tbsp. unsalted butter, chilled and cut into tiny pieces
Blueberry Muffins:
3 cups all-purpose flour, divided +2 Tbsp.
1 Tbsp. baking powder
1/4 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1/2 tsp. salt
6 Tbsp.unsalted butter, at room temperature
1 cup granulated sugar
1/3 cup light brown sugar
1 large egg +2 large egg yolks, at room temperature
2 tsp. pure vanilla extract
3/4 cup whole milk
1/3 cup full-fat sour cream
1-1/2 cups blueberries
Detailed Steps:
Crumb Topping:
In a large bowl combine the granulated sugar, flour, cinnamon, and butter; using two forks or a pastry cutter, combine ingredients until the mixture is very crumbly and resembles a coarse meal. The crumbs should be pea-sized. Place mixture in the fridge or freezer until needed.
Blueberry Muffins:
Preheat oven to 400 degrees (F). Spray a 6 mold jumbo muffin tin with non-stick spray; set aside.
In a large bowl, sift together 3 cups of the flour, baking powder, nutmeg, cinnamon, and salt; set aside.
In a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine the butter and both sugars and beat on medium speed until light and fluffy; about 3 minutes. Don't skimp on time here!
Add in the egg, egg yolks, and vanilla and continue beating until well combined. Turn mixer off and set batter aside for a moment. In a spouted bowl or measuring cup add the milk and sour cream; whisk well to combine; set aside. In a separate bowl combine add the blueberries and remaining flour; toss to completely coat the berries in the flour.
With the mixer speed to low; alternate adding the flour mixture and the sour cream/milk mixture, beginning and ending with flour. Be sure not to over mix here. With the mixer turned off, add in the blueberries and any excess flour; use a spatula to gently fold the berries into the batter until incorporated.
Divide the batter evenly among prepared muffin tins. Top each muffin cup with about 3 tablespoons of crumb topping.
Bake for 27 to 30 minutes, or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean, or with a just a few moist crumbs attached. Cool muffins 10 minutes in the pan before transferring to a cooling rack.
Prep Time: 15 mins. Cook Time: 30 mins.
Inactive Time: 10 mins. Total Time: 55 mins.
Yields: 6
Blueberry muffins are an all-time favorite treat thanks to their delightful sweetness and inviting aroma. Not only are these muffins delicious, but they are also straightforward to make, making them a great choice for both novice and experienced bakers. Start by ensuring you have fresh blueberries on hand for a burst of flavor in each bite. Incorporating a crumb topping not only adds texture but enhances the muffins' overall taste experience. You can customize your crumb topping with additions like oats or chopped nuts, giving it a unique twist! The balance of ingredients, such as granulated sugar, light brown sugar, and unsalted butter, results in muffins that are moist and tender. The use of sour cream and milk ensures that the batter is rich and full of flavor, while the combination of nutmeg and cinnamon adds warm spice notes that beautifully complement the blueberries. Don’t forget that baking these muffins requires patience, especially during the cooling time. Allow them to rest in the pan for 10 minutes before transferring to a wire rack, promoting a perfect texture while preventing them from becoming soggy. If you want to take these muffins to the next level, consider glazing them with a simple icing made from powdered sugar and milk. Alternatively, serve them warm with a pat of butter or a scoop of whipped cream. Perfect for brunch or as a snack, these blueberry crumb muffins are sure to please, making them a must-try recipe for any baked goods enthusiast!
