Ultimate Blueberry Crumb Muffins
Indulge in the delightful taste of these Ultimate Blueberry Crumb Muffins! Bursting with juicy blueberries and topped with a rich crumbly topping, these muffins are the perfect balance of sweetness and texture. The use of both all-purpose and white whole wheat flour adds a subtle nuttiness while keeping them tender. They're incredibly versatile, allowing you to substitute any type of milk, whether dairy or non-dairy, with fantastic results. Enjoy them warm for breakfast, as a snack, or even as a dessert; you won't be able to resist reaching for seconds!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
all-purpose flour
1.5 cups (Measure and sift, if desired.)
white whole wheat flour
1.5 cups (Measure and sift, if desired.)
sugar
1.5 cups (Granulated white sugar.)
salt
1 teaspoon (Regular table salt.)
baking powder
4 teaspoons (Ensure it is fresh for optimal rising.)
oil
2/3 cup (Vegetable or any neutral oil.)
eggs
2 (Lightly beaten.)
milk
2/3 cup (Any variety (dairy or non-dairy) is acceptable.)
fresh blueberries
2 cups (Rinse and drain.)
brown sugar
1/2 cup (Pack slightly for more sweetness.)
flour
1/3 cup (Use for crumb topping.)
butter
1/4 cup (Softened at room temperature.)
cinnamon
1 teaspoon (Ground cinnamon for flavor.)
Instructions
1
Preheat your oven to 400°F (200°C) and line a muffin pan with 18 muffin liners or grease well.
2
In a large mixing bowl, combine the all-purpose flour, white whole wheat flour, sugar, salt, and baking powder. Whisk together until well blended.
3
In a separate 2-cup measuring cup, whisk together the oil and eggs. Then fill the cup with milk until you reach the 2-cup mark, mixing well.
4
Pour the wet ingredients into the bowl with the dry ingredients and gently stir until just combined; do not overmix.
5
Carefully fold in the fresh blueberries, ensuring they are evenly distributed without smashing them.
6
Spoon the muffin batter into the prepared muffin cups, filling each one just about full to ensure a nice dome shape during baking.
7
For the crumb topping, combine brown sugar, additional flour, softened butter, and cinnamon in a small bowl. Use a fork to mix until small crumbs form.
8
Sprinkle the crumb topping generously over each muffin before baking.
9
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
10
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Ultimate Blueberry Crumb Muffins.
How many muffins does this recipe yield?
This recipe makes 18 muffins.
At what temperature should the oven be preheated?
The oven should be preheated to 400°F (200°C).
What types of flour are used in the muffin batter?
The recipe uses a combination of 1.5 cups of all-purpose flour and 1.5 cups of white whole wheat flour.
How much sugar is required for the batter?
The batter requires 1.5 cups of granulated white sugar.
What is the purpose of using baking powder in this recipe?
Four teaspoons of baking powder are used to ensure optimal rising for the muffins.
What kind of oil should I use for these muffins?
You can use vegetable oil or any other neutral-flavored oil.
How many eggs are needed for the recipe?
The recipe calls for 2 eggs, which should be lightly beaten.
Can I use non-dairy milk?
Yes, any variety of milk, whether dairy or non-dairy, is acceptable for this recipe.
How many blueberries are included in the recipe?
The recipe includes 2 cups of fresh blueberries.
How should the fresh blueberries be prepared?
The blueberries should be rinsed and drained before being folded into the batter.
What ingredients are in the crumb topping?
The topping is made from brown sugar, flour, softened butter, and ground cinnamon.
How much butter is needed for the topping?
The recipe uses 1/4 cup of softened butter for the crumb topping.
How full should I fill the muffin cups?
Fill each muffin cup just about full to ensure they develop a nice dome shape during baking.
How do I mix the dry ingredients?
Whisk the flours, sugar, salt, and baking powder together in a large mixing bowl until well blended.
What is the recommended way to mix the wet ingredients?
Whisk the oil and eggs in a measuring cup, then add milk until the 2-cup mark is reached.
What should I avoid when mixing the wet and dry ingredients?
You should stir gently and avoid overmixing the batter.
How should the blueberries be added to the batter?
Carefully fold them in to ensure they are evenly distributed without being smashed.
What is the baking time for these muffins?
The muffins should be baked for 20-25 minutes.
How can I check if the muffins are done?
The muffins are done when a toothpick inserted into the center comes out clean.
How do I prepare the crumb topping?
Combine the topping ingredients in a bowl and use a fork to mix until small crumbs form.
How should the muffin pan be prepared?
Line the pan with 18 muffin liners or grease the cups well.
How long should the muffins cool in the pan?
Allow them to cool in the pan for a few minutes before transferring to a wire rack.
What are the flavor characteristics of these muffins?
They are bursting with juicy blueberries and have a subtle nuttiness from the whole wheat flour.
Is there cinnamon in the batter?
No, the cinnamon is used specifically in the crumb topping for added flavor.
What categories of food does this recipe fit?
It fits under breakfast, snack, dessert, and quick bread.
How much salt is used in the recipe?
The recipe calls for 1 teaspoon of regular table salt.
What is the texture of the topping?
The topping has a rich, crumbly texture.
Can these muffins be eaten at room temperature?
Yes, they can be enjoyed warm or at room temperature.
Is this considered an easy recipe?
Yes, it is tagged as an easy recipe for bakers.