Moist Blueberry Muffins with Crunchy-Sweet Crumble
The recipe calls for so many berries, every bite will be packed with burst-in-your-mouth goodness. And the streusel-like crumble on top just begs to be eaten all on its own. The muffins stay fresh for days—if they’re not devoured as soon as you arrive.
Makes 12 medium or 8 jumbo muffins
INGREDIENTS
CRUMBLE TOPPING (OPTIONAL):
- ½ cup sugar
- ⅓ cup all-purpose flour
- 1½ teaspoons ground cinnamon
- ¼ cup butter, melted
MUFFINS:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 stick unsalted butter (½ cup), softened
- 1 cup sugar
- 2 eggs
- ⅔ cup milk
- 2 cups fresh or frozen blueberries (if using frozen, do not defrost them first, but toss them in a few teaspoons of flour before stirring them into the mix in step 3)
INSTRUCTIONS
- Preheat the oven to 450°F. Spray a 12-cup muffin tin with cooking spray or line the cups with paper or foil liners; you can also use eight 5-ounce ramekins, spritzed with cooking spray, instead.
- Make the crumble topping (if using): In a medium bowl, using your fingers, mix all of the crumble ingredients until small clumps form. Put the mixture in the freezer to chill and firm up while you work on the batter.
- Make the muffins: In a medium bowl, combine the flour, baking powder, and salt. In a large bowl, with a mixer on high speed, beat the butter and sugar until creamy. Add the eggs one at a time and beat on medium speed between additions until smooth. Add the flour mixture in 2 batches, alternating with the milk, beating on low speed between additions until just combined. Fold in the blueberries.
- Spoon the batter into the prepared cups, filling all the way to the top. Sprinkle with the crumble topping (if using). Bake for 5 minutes. Reduce the oven temperature to 375°F and bake for about 20 minutes longer, until the muffins spring back when lightly touched with a finger. Set the pan on a rack and let cool for 15 minutes. Carefully remove the muffins from the pan, running the flat side of a knife gently around their sides to loosen them, if necessary.
TIP:
- The muffin batter can also be mixed by hand; just be sure the butter is truly soft, and blend the ingredients thoroughly.
