The Best Homemade Blueberry Muffins With Crispy Topping Recipe

There’s nothing quite like the smell of warm blueberry muffins wafting through the kitchen on a lazy morning, is there? For me, it instantly brings back childhood memories of Sunday breakfasts and cozy afternoons. These aren’t just any blueberry muffins, though. We’re talking about incredibly moist, tender muffins bursting with juicy blueberries, all crowned with a magical, crisp, sugary topping that takes them straight to bakery-level deliciousness. Forget dry, crumbly muffins – this recipe is a game-changer, incredibly easy to whip up, and will have everyone asking for more!

If you love starting your day with delicious, fruit-filled baked goods, you might also adore our blueberry lemon ricotta pancakes. They’re another fantastic way to enjoy those vibrant berry flavors!

Why You’ll Love Blueberry Muffins

• Fast: From mixing bowl to oven in under 15 minutes!
• Easy: Simple ingredients and straightforward steps make this recipe perfect for beginners.
• Giftable: Wrap a few up with a pretty ribbon for a thoughtful homemade gift.
• Crowd-pleasing: Who doesn’t love a warm, tender blueberry muffin?

Ingredients

Gathering your ingredients is the first step to baking bliss! Here’s what you’ll need to make these delightful muffins:

• Muffin Batter:
  • 240g (2 cups) cake flour: This is key for that super tender, light crumb.
  • 160ml (2/3 cup) milk: Any milk will do, adding moisture and richness.
  • 2 large eggs: Our binding heroes, giving structure and lift.
  • 100ml (1/2 cup) cooking oil or melted butter: Oil makes them extra moist, butter adds a lovely flavor. Your choice!
  • 30g (1/4 cup) milk powder: A secret ingredient for an even richer, softer muffin!
  • 90g (1/4 cup + 2 tbsps) sugar: Just the right amount of sweetness.
  • 9g (2 tsp) baking powder: Our leavening agent, making these muffins rise beautifully.
  • 27 blueberries (approx. 2 tbsp or a small handful): Fresh or frozen work wonders. (Psst… I personally love to add a little more for extra berry goodness!)
• Crispy Topping:
  • 20g (2.5 tbsp) cake flour: Helps create those perfect crumbles.
  • 10g (2 tsp) unsalted butter, softened: Don’t forget to let it sit out for a bit!
  • 10g (2¼ tsp) sugar: For that irresistible sweet crunch.

How to Make Blueberry Muffins

Let’s get baking! You’ll be amazed at how quickly these come together.

1. First things first, let’s get that oven ready. Preheat it to a cozy 175°C (350°F). Then, grab your muffin tin and line it with cupcake liners. This recipe makes about 9-12 muffins, depending on how full you fill them.
2. In a medium-sized bowl, you’ll start by combining the milk and those two large eggs. Give them a good whisk until they’re well blended.
3. Now, add half of your cooking oil or melted butter to the egg mixture and stir it in. Once that’s incorporated, add the rest of the oil or butter and mix it all together thoroughly. We want everything happily combined!
4. Next up, stir in the sugar until it’s completely dissolved and incorporated into your wet ingredients.
5. Time for the dry magic! Sift the cake flour, milk powder, and baking powder directly into your wet ingredients. Mix everything gently until the batter is just smooth. Remember, the golden rule of muffin making is not to overmix! A few small lumps are perfectly fine.
6. Now for our special crispy topping! In a separate, small bowl, combine the 20g (2.5 tbsp) cake flour, 10g (2¼ tsp) sugar, and your 10g (2 tsp) softened unsalted butter. Use your fingertips or a fork to rub the butter into the dry ingredients until you have a lovely, crumbly mixture.
7. Carefully fill each prepared cupcake liner with your delicious muffin batter. You can use a piping bag if you’re feeling fancy, or a spoon or an ice cream scoop works perfectly well too!
8. Pop your blueberries onto the top of each muffin. Then, sprinkle generously with that wonderful crispy crumb mixture you just made. This topping is going to get all golden and delicious in the oven!
9. Finally, slide your muffin tin into your preheated oven and bake for about 25 minutes. Keep an eye on them; they’re done when they’re golden brown and a toothpick inserted into the center comes out clean.

Substitutions & Additions

Part of the fun of baking is making a recipe your own! Here are some ideas to switch things up:

• Other Berries: Feel free to swap blueberries for raspberries, blackberries, or a mix of your favorite berries. Just remember, some berries might release more liquid.
• Lemon Zest: Add a teaspoon of fresh lemon zest to the batter for a bright, citrusy lift that pairs beautifully with blueberries.
• Chocolate Chips: Who can resist a little chocolate? Stir in ½ cup of white or semi-sweet chocolate chips for a sweeter treat.
• Nuts: A handful of chopped walnuts or pecans can add a lovely crunch and nutty flavor.
• Spices: A pinch of cinnamon or nutmeg in the batter can add warmth, especially delightful during cooler months.

And if you find yourself with an abundance of blueberries and a craving for something a little different, why not try our decadent blueberry cheesecake swirl rolls? They’re another fantastic way to enjoy this amazing fruit!

Tips for Success

Baking is a science, but a fun one! Here are a few pointers to ensure your muffins turn out perfect every time:

• Don’t Overmix! I can’t stress this enough. Overmixing develops the gluten in the flour, leading to tough, chewy muffins instead of light, tender ones. Mix until just combined.
• Room Temperature Ingredients: Eggs and milk at room temperature blend more easily and create a smoother, more uniform batter.
• Measure Flour Correctly: Don’t scoop your flour directly with your measuring cup. Instead, spoon the flour into the cup and then level it off with a straight edge. This prevents you from using too much flour.
• Frozen Blueberries: If using frozen blueberries, toss them with a tablespoon of flour before adding them to the batter. This helps prevent them from sinking to the bottom and bleeding color into your muffins. No need to thaw!
• Fill ‘Em Up: For those beautiful domed tops, fill your muffin liners about two-thirds full.

These muffins are so good, they’re practically a hug in a paper wrapper! If you’re looking for another comforting, crowd-pleasing dessert to share, our easy strawberry crunch poke cake is always a hit.

How to Store Blueberry Muffins

If you manage to have any left over (which is a big “if” in my house!), here’s how to keep them fresh:

• Room Temperature: Store cooled muffins in an airtight container at room temperature for up to 2-3 days. To prevent them from getting soggy, you can place a piece of paper towel in the bottom of the container.
• Refrigerator: You can refrigerate them for up to a week, though they might dry out a little faster.
• Freezer: These muffins freeze beautifully! Once completely cooled, place them in a freezer-safe bag or container for up to 2-3 months. Thaw at room temperature or warm gently in the microwave or oven.

FAQs

Got questions? I’ve got answers!

Can I use all-purpose flour instead of cake flour?

Yes, you can, but the texture will be a bit different. Cake flour has a lower protein content, which results in a lighter, more tender muffin. If you use all-purpose flour, your muffins might be a little denser, but still delicious!

Why do you add milk powder?

Milk powder is a fantastic secret ingredient! It adds richness and a wonderful depth of flavor, enhancing the tenderness of the muffin without adding extra liquid. It truly contributes to that “bakery-style” texture!

My muffins didn’t dome – what happened?

This can happen for a few reasons! It might be that your oven wasn’t fully preheated, your baking powder might be old (always check the expiration date!), or you might have overmixed the batter, which can prevent a good rise.

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