![]() ![]() Note: Check after 25 minutes and bake longer if needed. Bake the muffins for 25 to 30 minutes, until they're very light golden brown.Divide between the muffin cups piling the crumble on top of each muffin. In a bowl combine ingredients for the crumble topping flour, sugar, melted butter and cinnamon and mix together with a fork.Divide remaining blueberries between muffin cups pressing gently into the batter. Fill the muffin cups ¾ to almost full, using all of the batter.Reserve the remaining ½ cup for adding on top later. Gently fold 1 ½ cups of the berries into the batter. In a bowl, toss blueberries with about 1 Tablespoon of flour. Wash and dry blueberries on a dish towel or paper towels (only if using fresh).Stir in the milk, and vanilla extract, mixing only until smooth. Add the dry ingredients to the butter mixture, and beat well.In a separate bowl, whisk together the flour, baking powder and salt.Add the eggs one at a time, beating well after each addition. In a large mixing bowl, beat together the butter and sugar until they're light and fluffy.Line 12 muffin cups with paper liners and set aside. If you make this recipe, please leave me a comment letting me know what you think! Happy baking. Serve them alongside scrambled eggs and bacon for the perfect meal. I hope you enjoy these Blueberry Crumb Muffins as much as my family does! They really are best breakfast muffin to make for a sweet weekend treat or brunch. There is a strict day 1 "NO EATING" rule placed on my banana bread and pumpkin bread, and for good reason. Wrap them up tight on a platter covered in plastic wrap and they will be even more moist and delicious on day two. Like all quick breads, these muffins were even more delicious the next day. This helps them suspend in the batter and prevents them from sinking to the bottom of the pan during baking. One of the best baking tricks for any type of cake, muffin or cupcake is to toss fruit and even chips (like chocolate chips) in a little bit of flour before folding into the batter. Trick for Getting Blueberries Not to Sink Cupcake Liners - if you don't have paper cupcake liners, you can grease your muffin pan well with non-stick spray and bake without them.You can also sprinkle the batter with just a bit of cinnamon sugar before baking in place of the crumb topping. Crumb Topping - You can definitely leave this off if you want a classic blueberry muffin.Blueberries- this recipe would also be delicious with raspberries or even cherries! No berries, you can always change the recipe up completely by adding in small diced apples.I have not personally tried these substitutes in this recipe. Eggs - No eggs? Egg Allergy? Here is a great resource for Egg Substitutes in Baking.Sugar - I've only tried these muffins with classic granulated white sugar but a combination of white and light brown sugar might also be good! That would result in a deeper flavor.The resulting texture and "height" of the muffins might change. I haven't personally tried Gluten-Free flour mixes but I'm sure that would work as well. Flour- although the recipe calls for all-purpose white flour, you can also use white whole wheat or even whole wheat.Bake - Bake for 25-30 minutes until golden brown!.Make the Crumb Topping - In a bowl combine flour, sugar, melted butter and cinnamon and mix together with a fork.Fill - fill the muffin cups with batter.Mix the Batter - add the dry into the wet, extract and milk.Dry Ingredients - whisk together flour, baking powder and salt.Cream & Eggs- get the butter and sugar creamed together and add the eggs one at a time until smooth.Preheat & Prep- get your oven preheat and your muffin tins prepped with cupcake liners.Blueberries - fresh or frozen will work.Vanilla - use the good stuff, real vanilla extract!.Milk - I generally bake with whole milk because it gives the most richness.Baking Powder & Salt - because, baking!.Flour - all purpose flour or white whole wheat will both work in this recipe.Eggs - This creates structure and stability in your muffins.Sugar - just enough to make them sweet.Butter - I usually use unsalted butter for baking but if all you have is salted you can use that and remove the salt from the recipe.I slightly adapted the King Arthur flour " Favorite Blueberry Muffins" recipe and added on my own crumble topping to create this recipe and it's a winner. In fact I love this flavor combination so much that I also make it as a Blueberry Muffin Coffee Cake! There is something so comforting about this classic breakfast food. A big ol' blueberry muffin with a buttery, crumbly, cinnamon top.you know the kind. No need to visit the bakery when you can make these at home. These bakery style blueberry crumb muffins will be a new family favorite! Make them for breakfast served warm with butter for spreading. ![]()
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