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Fluffy Blueberry Muffins Recipe Easy Homemade Bakery-Style with Crumb Topping

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These fluffy blueberry muffins feature a pillowy-soft crumb, juicy bursts of blueberries, and a crispy, buttery crumb topping, delivering a bakery-style treat that’s quick and easy to make.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 1 cup (240ml) buttermilk
  • 1 teaspoon vanilla extract
  • 1½ cups (225g) fresh or frozen blueberries (do not thaw if frozen)
  • For the crumb topping:
  • ½ cup (60g) all-purpose flour
  • ⅓ cup (65g) packed brown sugar
  • ¼ cup (57g) cold unsalted butter, cubed
  • ½ teaspoon cinnamon (optional)
  • Pinch of salt

Instructions

  1. Preheat the oven to 375°F (190°C). Place a rack in the middle of your oven and line a 12-cup muffin tin with paper liners or grease well.
  2. Make the crumb topping: In a small bowl, combine ½ cup flour, ⅓ cup brown sugar, ½ teaspoon cinnamon, and a pinch of salt. Cut in the cold butter cubes using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Set aside in the fridge to keep cool while you prepare the batter.
  3. Mix dry ingredients: In a large bowl, whisk together 2 cups flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and ¾ cup granulated sugar until combined.
  4. Mix wet ingredients: In a separate bowl, whisk the melted butter (warm, not hot), 1 large egg, 1 cup buttermilk, and 1 teaspoon vanilla extract until smooth and well combined.
  5. Combine wet and dry: Pour the wet mixture into the dry ingredients and gently fold with a spatula. Do not overmix; stop as soon as no more flour patches remain. The batter will be slightly lumpy.
  6. Fold in blueberries: Carefully fold 1½ cups fresh or frozen blueberries into the batter, avoiding breaking them up.
  7. Fill muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Sprinkle the crumb topping generously over each muffin, pressing lightly to help it stick.
  8. Bake: Place the muffin tin on the middle rack and bake for 22-25 minutes until the crumb is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool: Let the muffins rest in the pan for 5 minutes before transferring to a wire rack to cool completely. The crumb topping will crisp up as they cool.

Notes

[‘Toss blueberries in a tablespoon of flour before folding to prevent sinking.’, ‘If crumb topping browns too quickly, loosely cover muffins with foil halfway through baking.’, ‘Use parchment liners for easy cleanup and to prevent sticking.’, ‘Melted butter should be warm, not hot, to avoid cooking the egg or greasy muffins.’, ‘Do not overmix batter; slight lumps are ideal for fluffy muffins.’, ‘For gluten-free, substitute flour with 1:1 gluten-free baking blend.’, ‘For dairy-free, use almond milk with apple cider vinegar as buttermilk substitute and coconut oil instead of butter.’, ‘Mini muffin pans require about 15 minutes baking time.’, ‘Loaf pan baking time will vary; watch for doneness.’]

Nutrition

Keywords: blueberry muffins, crumb topping, bakery-style muffins, easy muffins, homemade muffins, breakfast muffins, brunch recipe

Find it online: https://avabowls.com/fluffy-blueberry-muffins-recipe-easy-homemade-bakery-style-with-crumb-topping/