There seems to be an abundance of blueberries nowadays. I don’t even know when is blueberry season. I see them all year round. That’s also the reason I’ve been eating tons of blueberries, usually during breakfast with yogurt and muesli or overnight oats. Occasionally I like to bake with them. Blueberry muffins to me are one of the easiest thing to make and are great for breakfast or as an afternoon snack.
This recipe that I’m sharing is the one my family and I like the most. The muffins are super moist and fluffy, with juicy blueberries bursting in every mouthful. The almond crumble topping really adds a good crunch and buttery flavour to the muffins.
I like to bake them in a square muffin pan and line with If You Care large baking cups. You can get the square muffin pan from here and the baking cups from here. You can definitely bake these in regular round muffin pans and your own favourite baking cups of course.
This recipe is small batch, makes 6 regular sized muffins. You can easily double or triple the recipe if you plan to bake for a bigger crowd.
Blueberry Crumble Muffins
Blueberry Muffin Batter
- 60 grams unsalted butter melted
- 85 grams fine sugar
- 1 egg
- 45 grams greek yogurt or sour cream
- 45 grams milk
- 1/2 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 130 grams cake flour or all-purpose flour
- 125 grams fresh blueberries or frozen
Almond Crumble Topping
- 50 grams cake flour
- 50 grams almond powder
- 50 grams fine sugar
- 50 grams unsalted butter cold and cut into 1cm cubes
- Preheat the oven to 200C and line the muffin pan with paper baking cups
Prepare almond crumble
- Toss all the ingredients for the crumble into a small mixing bowl.
- Use your fingers to rub the butter into the dry ingredients until pebbles form.
- Cover and leave it in the fridge until use.
Prepare muffin batter
- In a medium mixing bowl, combine the sugar and egg, whisk for about 3 minutes until fluffy and pale in colour. I use an electric hand mixer.
- Add melted butter to the egg mixture, whisk to combine.
- Add yogurt, milk and vanilla extract, whisk to combine.
- Sift in flour, baking powder and salt. Fold gently until almost mix but not completely. You should still see some streaks of flour.
- Toss in the blueberries and fold gently to fully combine. Do not overmix. Stop folding once all the flour is fully incorporated. It is ok if the batter look slightly lumpy.
- Scoop batter into prepared muffin pans, filling up to 3/4 of the cups.
- Remove prepared crumble from the fridge. Sprinkle over each muffins evenly. Use your fingers to gently tab the crumbles down towards the batter so that they stay in place neatly.
- Bake for 5 minutes at 200C, then lower the temperature to 180C and bake for a further 15 minutes. Remove from oven and allow to cool before eating.
- Smaller blueberries are better here. You can also use frozen blueberries but be warned that frozen blueberries tend to smudge and give the muffins a blue tinge. If you chose to use frozen blueberries, do not defrost. Use it straight from the freezer.
- I prefer my muffins to be lighter and fluffier so I chose to use cake flour which has a lower protein content and produces a finer crumb. If for some reason you don't want to use cake flour, you can easily swap the same amount with all-purpose flour. The muffins will be slightly denser but equally delicious.
- To get a lighter and fluffier texture, start by whisk the eggs and sugar for a few minutes until fluffy and pale but not ribbon stage.
- You can skip the crumble topping but I highly recommend to cover the muffins with crumble. I feel the muffins can be a little boring without the crumble.
- You can swap the greek yogurt with sour cream or creme fraiche.
Did you make this recipe? Tag @vanillynbakery on Instagram
If you like this recipe, be sure to check out this Blueberry Buckle recipe and this Berries & Chocolate Vegan Muffins recipe.