Are you craving a delightful treat that's both comforting and satisfying? Look no further! This blueberry muffin with crumble recipe is the perfect answer. It's a simple yet elegant recipe that's perfect for breakfast, brunch, or an afternoon snack. This recipe combines the fluffy tenderness of classic blueberry muffins with the delightful crunch of a buttery oat crumble topping – a match made in baking heaven! Get ready to impress your family and friends with this easy and delicious homemade treat. It's one of those best recipes that's surprisingly quick to make.
Ingredients:
For the Muffins:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 ½ cups fresh or frozen blueberries
For the Crumble Topping:
- ½ cup all-purpose flour
- ½ cup rolled oats
- ¼ cup packed light brown sugar
- ¼ teaspoon ground cinnamon
- ¼ cup (½ stick) unsalted butter, cold and cut into small pieces
Instructions:
Get Started:
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners. This is a crucial step for easy removal and perfectly shaped muffins.
Make the Muffin Batter:
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together the softened butter and sugar until light and fluffy. Use an electric mixer for best results.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, gently whisk the buttermilk.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; don't overmix.
- Gently fold in the blueberries.
Prepare and Add the Crumble:
- In a medium bowl, combine the flour, oats, brown sugar, and cinnamon for the crumble.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Bake the Muffins:
- Fill each muffin liner about ¾ full with the muffin batter.
- Sprinkle the crumble topping evenly over the muffins.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Tips for the Best Blueberry Muffins:
- Don't overmix the batter! Overmixing develops the gluten in the flour, resulting in tough muffins.
- Use fresh blueberries for the best flavor and texture. If using frozen blueberries, don't thaw them beforehand.
- For extra flavor, add a teaspoon of lemon zest to the muffin batter.
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
Variations:
- Lemon Blueberry Muffins: Add the zest of one lemon to the batter.
- Streusel Topping: Experiment with different streusel toppings, incorporating nuts or different spices.
- Other Berries: Substitute raspberries, blackberries, or a mixed berry blend for the blueberries.
Nutritional Information (per muffin, approximate):
Calories: Approximately 250-300 Fat: 12-15g Protein: 4-5g Carbohydrates: 35-40g Sugar: 15-20g
This recipe offers a delicious and healthy way to enjoy a classic treat. Perfect for a quick breakfast, a delightful brunch, or a satisfying snack, these muffins are a fantastic addition to your homemade cooking repertoire. Enjoy!