These blueberry muffins will fill your home with the most lovely aroma. Filled with juicey blueberries and topped with a crunchy crumble they’re basically perfect.
Blueberry muffins are a favorite of mine and I love that they can be enjoyed year round by using frozen blueberries. A lot of the time if you do use frozen they can leave your perfectly baked muffins with a purple-green tinge which doesn’t look the most appetizing. A way to fix this is by coating your frozen blueberries in flour before adding to the muffin mix. The flour absorbs up any liquid and your left with perfect blueberry muffins.
This recipe like a lot of baked goods used buttermilk. Buttermilk isn’t something everyone has on hand but you can easily make your own by following this recipe.
For a full video tutorial for how to bake these Blueberry Muffins with a Crumble Topping watch the video below.
- 2½ Cups | 310g Flour
- 1½ Tablespoons | 20g Baking Powder
- 1 Teaspoon | 5g Baking Soda
- ½ Cup | 1 Stick | 110g Butter
- 1 Cup | 200g Sugar
- 2 Eggs
- 1 Teaspoon Vanilla Extract
- 1 Cup | 250ml Buttermilk
- 1 - 1½ Cups Blueberries (fresh or frozen)
- Crumble Topping
- 3 Tablespoons Flour
- 3 Tablespoons Sugar
- 2 Teaspoons butter
- To make the crumble topping add the flour, sugar, and butter into a small bowl and use a fork or your hands to mix the ingredients together until they resemble a fine crumble.
- Sieve the flour into a large sized mixing bowl to remove any lumps. Add the baking powder and bakings soda a use a whisk to combine the ingredients. Set to the side.
- Melt the butter and leave to cool before adding to a medium sized mixing bowl.
- To the butter add the sugar, eggs, vanilla extract, and buttermilk. Whisk together until combined.
- Pour the wet ingredients into the dry ingredients and fold together using a wooden spoon until there is no more clumps of flour. Do not over mix.
- Add the blueberries to the batter and fold through gently until they are well distributed through.
- Divide the muffin batter between 12 lined or greased muffin tins. The batter should come up nearly to the top.
- Place the muffins into a 220C | 425F oven and immediate turn the heat down to 180C | 350F and cooke the muffins for 15-20 minutes or until the tops spring back when pressed.
- Cool the muffins on a wire rack before serving.
These muffins are best enjoyed the day or baking but they will last in an air tight container for 2-3 days.