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Blueberry Crumb Muffins

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Soft homemade muffins with blueberries that rise beautifully. They're berry-packed and topped with a buttery crumb topping that bakes to a golden brown. Finished with a delectable lemon-flavored glaze, they're ready in 45 minutes and freeze well. 

  • Total Time: 40 minutes
  • Yield: 12 regular muffins

Ingredients

Units
  • 2 cups (280g) all-purpose or cake flour
  • 1/2 cup white granulated sugar
  • 1/2 cup light brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 eggs, at room temperature
  • 3/4 cup buttermilk, at room temperature
  • 1/2 cup vegetable oil (I use sunflower)
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups blueberries

For the crumb topping:

  • 4 tablespoons (1/4 cup) unsalted butter
  • 1/2 cup all-purpose flour
  • 1/3 cup light brown sugar

For the glaze:

  • 3/4 cup powdered sugar
  • 3-4 teaspoons lemon juice

Instructions

  1. Preheat the oven to 350ºF / 180ºC.
  2. Line 12 regular muffin tins with paper liners or butter/spray the pans.  

For the crumble:

  1. Mix the flour and sugar in a bowl.
  2. Add the cold butter pieces and integrate until crumbly. Refrigerate while making the batter. 

For the blueberry muffins:

  1. In a large bowl, mix the dry ingredients: sifted flour, sugars, baking powder, cinnamon and salt. Stir to combine. 
  2. In a medium bowl, whisk eggs, buttermilk, oil and vanilla. Do not beat, but mix well until no streaks of egg whites remain.
  3. Add the wet ingredients at once to the dry ingredients.
  4. Stir until you barely have streaks of flour, but do not overmix. It will be lumpy and not completely mixed, and that is fine.
  5. Fold in the blueberries lightly. Be careful not to mash them. I do it with a rubber spatula.
  6. Divide evenly among the muffin cups or liners, filling no more than 3/4 of their capacity. 
  7. Sprinkle with crumble on top. You might not use the whole amount of streusel. 
  8. Bake for 25 minutes or until the top is cracked, golden brown and a cake tester or toothpick inserted in the center comes out clean. 
  9. Let cool completely on a wire rack before glazing. 

For the glaze:

  1. Mix powdered sugar and lemon juice until smooth and creamy.
  2. Drizzle it lightly over the streusel. You might not need to use all of it. 

Notes

  • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
  • Light mixing: you mustn't overmix the batter if you want a tender muffin. 
  • Berries: fresh berries are always my first choice, but these homemade muffins can be made year-round with frozen blueberries. Add them to the batter straight from the freezer; no need to thaw them.
  • Homemade buttermilk: mix 1 cup of milk (preferably whole milk) with 1 tablespoon of lemon juice or white vinegar. Let the mixture sit for 5 minutes at room temperature until it thickens and slightly curdles. Stir it once more, and measure it again before using.
  • Author: Paula Montenegro
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Muffins
  • Method: Baking
  • Cuisine: American

Find it online: https://vintagekitchennotes.com/blueberry-crumb-muffins/