Get ready to awaken your taste buds with the delightful aroma of freshly baked Double Blueberry Crumb Muffins! These scrumptious treats are not just a breakfast staple; they’re a sweet escape that combines the juicy burst of blueberries with a crispy crumb topping that will make your mornings feel special. Whether you're enjoying them with a cup of coffee or as an afternoon snack, these muffins are sure to impress. With just 35 minutes of your time, you can whip up a dozen of these heavenly delights that are perfect for sharing—or keeping all to yourself! Read on to discover the secrets behind this irresistible recipe.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 cup frozen blueberries
- 1/2 cup crumb topping
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease thoroughly with butter or cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined and no lumps remain.
- In a separate medium bowl, mix the melted butter, eggs, milk, and vanilla extract until smooth and fully incorporated.
- Create a well in the center of the dry ingredients and pour the wet ingredient mixture into it. Gently fold the ingredients together using a spatula, being careful not to overmix. The batter should be slightly lumpy.
- Carefully fold in the fresh and frozen blueberries, ensuring they are evenly distributed throughout the batter. The combination of fresh and frozen berries will provide varied texture and intense blueberry flavor.
- Using an ice cream scoop or large spoon, divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Sprinkle the prepared crumb topping generously over each muffin, covering the batter completely.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days, or freeze for longer preservation.
Tips
- Ingredient Quality: Use fresh blueberries when possible for the best flavor and texture. If you’re using frozen blueberries, do not thaw them before adding to the batter to prevent excess moisture.
- Don’t Overmix: When combining the wet and dry ingredients, mix gently. Overmixing can lead to tough muffins, so it’s okay if the batter is a little lumpy.
- Crumb Topping: For an extra crunch, consider adding a pinch of cinnamon or nutmeg to your crumb topping for a warm, spiced flavor.
- Check for Doneness: Ovens can vary, so start checking your muffins a couple of minutes before the recommended baking time. Insert a toothpick into the center; it should come out clean with a few moist crumbs.
- Cooling: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. This helps them set properly and prevents them from sticking to the liners.
- Storage: Store the muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer preservation. Reheat them in the microwave for a warm treat anytime!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 48g
Protein: 5g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 65mg
