Blueberry Crumble Muffins
These Blueberries Crumble Muffins are light, soft, fluffy, loaded with juicy blueberry goodness, and crowned with a sweet crunchy crumble topping. No need to visit the bakery when you can just make these at home!
Servings: -14 muffins
Ingredients
Blueberry Muffins
- 1/2 cup (113 gr) unsalted butter, room temperature
- 1 cup (200 gr) granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- Lemon zest, from 1 lemon (optional)
- 1/2 cup (120 ml) milk
- 2 cups (250 gr) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 3/4 cups (270 gr) fresh blueberries, divided
Crumble
- 1/4 cup (55 gr) unsalted butter, cold
- 1/4 cup (50 gr) granulated sugar
- 1/2 cup (65 gr) all-purpose flour
Instructions
Crumble
- In a medium bowl, add cold butter, granulated sugar, and all-purpose flour. Using a fork, cut the butter into the flour until fine crumbs form. Don't overmix or the crumble will be clumpy. Refrigerate until using the crumble.
Blueberry Muffins
- Preheat the oven to 425℉/220℃. Line the muffin mold with cupcake liners.
- Using a hand mixer or stand mixer fitted with a paddle attachment, cream together the butter and granulated sugar until pale and fluffy. Scrape the side with a spatula.
- Add eggs, vanilla extract, and lemon zest. Beat on low speed until well combined. Add milk and beat on low speed until combined.
- Sift in all-purpose flour, baking powder, and salt. Beat on low speed until just combined. Don't overmix.
- Scoop a tablespoon of the batter into each cup of liner. Spread evenly on the bottom of the liners. This step will prevent the blueberries from sinking to the bottom of the muffins.
- Fold in 1 1/4 cups (190 gr) of fresh blueberries into the batter. Spoon the batter evenly into each cup of liner, filling each all the way to the top.
- Distribute the crumble and the remaining 1/2 cup blueberries (80 gr) evenly over the muffin tops.
- Bake the muffins for 5 minutes at 425℉/220℃. Then, keeping the muffins in the oven, reduce the oven temperature to 350℉/180℃. Bake for an additional 15-17 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for 5 minutes in the muffin pans, then transfer to a wire rack to continue cooling.
Notes
You can use frozen blueberries for the recipe. If using frozen blueberries, make sure not to thaw them. Add them frozen into the batter and bake the muffins a few minutes longer.
Nutrition
Serving: 1muffin | Calories: 313kcal | Carbohydrates: 45g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 63mg | Sodium: 188mg | Potassium: 77mg | Fiber: 1g | Sugar: 24g | Vitamin A: 433IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 2mg
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