Imagine sinking your teeth into a warm, freshly baked muffin that's bursting with juicy blueberries and topped with a crunchy, sweet crumble. Sounds like a dream, right? Well, wake up and smell the buttermilk, because today we're about to make that dream a reality! Introducing our Blueberry Buttermilk Crumble Muffins recipe, the perfect breakfast treat that will make your taste buds do the happy dance. With a tender, fluffy interior and a crunchy, sweet exterior, these muffins are sure to become a staple in your household. So, what are you waiting for? Let's get baking!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup buttermilk
- 1/2 cup sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup blueberries
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup brown sugar for crumble
- 1/2 cup oats for crumble
- 1/4 cup flour for crumble
- 1/4 cup melted butter for crumble
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it with cooking spray to prevent sticking.
- In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt. Whisk the dry ingredients together until they are well blended.
- In another bowl, beat the eggs and then add the melted unsalted butter, sugar, buttermilk, and vanilla extract. Mix these wet ingredients together until fully combined and smooth.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; it’s okay if there are a few lumps remaining.
- Gently fold in the blueberries, taking care not to crush them. This will ensure that the blueberries are evenly distributed throughout the muffin batter.
- In a separate small bowl, prepare the crumble topping by combining the brown sugar, oats, flour, and melted butter. Mix until the ingredients are well combined and crumbly.
- Using a scoop or spoon, fill each muffin cup about 2/3 full with the muffin batter. Then, sprinkle a generous amount of the crumble topping over each muffin.
- Place the muffin tin in the preheated oven and bake for about 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
- Enjoy your Blueberry Buttermilk Crumble Muffins warm or at room temperature. They are perfect for breakfast, a snack, or even dessert!
Tips
- To ensure your muffins turn out light, fluffy, and utterly delicious, follow these simple tips:* Make sure to not overmix the batter, as this can lead to tough, dense muffins. * Don't overbake! The muffins are done when they're golden brown and a toothpick inserted into the center comes out clean. * To get the perfect crumble topping, make sure to mix the ingredients until they're well combined and crumbly. * Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This will help them retain their shape and texture.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 6g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 85mg
