Delicious Blueberry Crumb Muffins
These scrumptious homemade blueberry muffins are adorned with a delightful crumb topping that adds a perfect crunch to every bite. Inspired by a classic recipe from Food and Wine magazine, these muffins are not only easy to prepare but also require minimal ingredients, making them an ideal choice for a quick breakfast or a sweet afternoon snack. The combination of fresh blueberries with the buttery crumb topping creates a harmonious blend of flavors and textures that will please any palate. Remember to bake them immediately after mixing for the best rise and fluffiness!
N/A
Servings
155
Calories
15
Ingredients
Ingredients
all-purpose flour
1 cup (for crumb topping)
light brown sugar
3 tablespoons (for crumb topping)
granulated sugar
2 tablespoons (for crumb topping)
baking powder
1 teaspoon (for crumb topping)
salt
a pinch (for crumb topping)
unsalted butter
6 tablespoons (melted for crumb topping)
all-purpose flour
1 3/4 cups (for muffins)
baking powder
2 1/4 teaspoons (for muffins)
salt
1/2 teaspoon (for muffins)
granulated sugar
1 cup (for muffins)
large eggs
2 (beaten)
canola oil
1/2 cup (for muffins)
whole milk
3/4 cup (for muffins)
vanilla extract
1 teaspoon (for muffins)
blueberries
1 1/2 cups (fresh, for muffins)
Instructions
1
Preheat your oven to 375°F (190°C) and prepare a muffin tin by lining it with paper liners or greasing it well for a crispier finish.
2
For the crumb topping, mix 1 cup all-purpose flour, 3 tablespoons light brown sugar, 2 tablespoons granulated sugar, 1 teaspoon baking powder, and a pinch of salt in a bowl. Stir in 6 tablespoons melted unsalted butter until the mixture forms small clumps, resembling pea-sized pieces. Set aside.
3
In a large mixing bowl, whisk together 1 3/4 cups all-purpose flour, 2 1/4 teaspoons baking powder, and 1/2 teaspoon salt.
4
In another bowl, combine 1 cup granulated sugar, 2 large eggs, and 1/2 cup canola oil. Beat together with a handheld mixer on low speed until everything is just combined.
5
Add 3/4 cup whole milk and 1 teaspoon vanilla extract to the egg mixture, mixing until smooth.
6
Combine the wet and dry ingredients by adding the flour mixture to the wet mixture all at once. Beat on low speed until you achieve a smooth batter.
7
Gently fold in 1 1/2 cups fresh blueberries, being careful not to overmix.
8
Distribute the batter evenly into the prepared muffin cups, filling them about three-quarters full.
9
Generously sprinkle the crumb topping over the batter in each cup.
10
Bake in the preheated oven for approximately 30 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
11
Once baked, let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely or serve warm.
Nutrition Information
7g
Fat
22g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this muffin recipe?
The recipe is for Delicious Blueberry Crumb Muffins.
What was the inspiration for these blueberry muffins?
These muffins are inspired by a classic recipe from Food and Wine magazine.
At what temperature should the oven be preheated?
The oven should be preheated to 375°F (190°C).
How long do the blueberry crumb muffins need to bake?
The muffins should bake for approximately 30 minutes, or until golden brown.
How can I tell if the muffins are fully cooked?
They are done when a toothpick inserted into the center comes out clean.
What ingredients are in the crumb topping?
The topping consists of 1 cup all-purpose flour, 3 tablespoons light brown sugar, 2 tablespoons granulated sugar, 1 teaspoon baking powder, a pinch of salt, and 6 tablespoons of melted unsalted butter.
How should I prepare the muffin tin?
You can either line the tin with paper liners or grease it well for a crispier finish.
What size should the crumb topping clumps be?
The mixture should form small clumps resembling pea-sized pieces.
How much all-purpose flour is needed for the muffin batter itself?
The muffin batter requires 1 3/4 cups of all-purpose flour.
How many eggs are required for this recipe?
The recipe requires 2 large eggs.
What type of oil is recommended for these muffins?
The recipe calls for 1/2 cup of canola oil.
What kind of milk is used in the batter?
The recipe specifies 3/4 cup of whole milk.
How much vanilla extract should I add?
You should add 1 teaspoon of vanilla extract.
Should I use fresh or frozen blueberries?
The recipe recommends 1 1/2 cups of fresh blueberries.
Why is it important to bake the muffins immediately after mixing?
Baking them immediately ensures the best rise and fluffiness.
How full should I fill the muffin cups?
Distribute the batter evenly, filling the cups about three-quarters full.
What speed should I use for the handheld mixer?
Use a low speed when beating the egg mixture and when combining the wet and dry ingredients.
How many calories are in one muffin?
Each muffin contains 155 calories.
What is the fat content per serving?
Each muffin has 7g of fat.
How many grams of carbohydrates are in a muffin?
There are 22g of carbohydrates per serving.
How much protein do these muffins provide?
Each muffin provides 2g of protein.
How many total ingredients are used in this recipe?
The recipe uses a total of 15 ingredients.
Should I let the muffins cool in the pan?
Yes, let them cool in the pan for 10 minutes before moving them to a wire rack.
What tags are associated with this recipe?
The tags include blueberry muffins, quick bread, dessert, breakfast, baking, and easy recipe.
How should I add the dry ingredients to the wet ingredients?
Add the flour mixture to the wet mixture all at once and beat on low speed until smooth.
What should I be careful of when adding the blueberries?
Gently fold in the blueberries and be careful not to overmix the batter.
Is salt included in the muffin batter?
Yes, the muffin batter includes 1/2 teaspoon of salt.
How much baking powder is needed for the muffins?
The recipe calls for 2 1/4 teaspoons of baking powder for the muffin batter.
What is the texture of the crumb topping?
The crumb topping adds a delightful crunch and buttery texture to the muffins.
Can these muffins be served warm?
Yes, they can be served warm or cooled completely on a wire rack.