Blueberry Crumb Muffins

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Blueberry muffins hold a special place in our hearts. Growing up, most weekend mornings, our mom would pull out her big yellow bowl and whip up a batch of these tender, juicy blueberry muffins. Now, we’ve added a brown sugar crumble topping that takes these muffins to the next level.

The secret to these blueberry crumb muffins is a touch of almond extract. It adds a delicious bakery-style flavor that makes these muffins irresistible.

Tips for the Best Blueberry Muffins

  • Almond Extract: A little almond extract goes a long way, giving the muffins that delicious bakery-style taste.
  • Soften the Butter: Make sure the butter is softened to room temperature for better creaming with the sugar, resulting in lighter muffins.
  • Mix Dry Ingredients Separately: Combine the dry ingredients (flour, baking powder, and salt) in a separate bowl before adding to the wet ingredients for even distribution.
  • Folding the Batter: Mix the batter just until the ingredients are combined. Overmixing can lead to tough muffins, so use a spatula instead of an electric mixer.
  • Alternate Wet and Dry Ingredients: To keep the batter fluffy, alternate adding the dry ingredients and milk. Start with ⅓ of the dry, then half the milk, another ⅓ of the dry, the remaining milk, and finish with the last ⅓ of the dry ingredients.
  • Blueberries: Both fresh and frozen blueberries work, but fresh ones keep the batter from turning purple.
  • Fold in Blueberries Gently: Be gentle when folding in the blueberries to avoid crushing them and turning the batter blue.

Tips for the Best Crumble

  • Key to Crumbs: Use the large crumbs that form on top of the bowl and pack them on top of the muffins. The fine, powdery part will dissolve into the muffin.
  • Flavor: The basic crumble has a brown sugar butter flavor, but you can add cinnamon, cardamom, or other spices if desired.

Blueberry Crumb Muffins

Course Breakfast
Prep Time 20 minutes
Cook Time 30 minutes
Servings 15

Ingredients

#### Muffins

  • – ½ cup softened butter 113 grams
  • – 1 cup sugar 200 grams
  • – 2 eggs
  • – 1 teaspoon vanilla extract
  • – ½ teaspoon almond extract
  • – 2 cups all-purpose flour 240 grams
  • – 1 tablespoon baking powder 14 grams
  • – ½ teaspoon salt 3 grams
  • – 1 cup whole milk 240 grams
  • – 1.5 pints blueberries

#### Crumb Topping

  • – 1 ½ cups all-purpose flour 180 grams
  • – ¾ cup firmly packed light brown sugar 150 grams
  • – ½ teaspoon salt 3 grams
  • – 6 tablespoons melted butter 85 grams

Instructions

#### Crumb Topping

  • In a bowl, combine the flour, brown sugar, and salt.
  • Pour in the melted butter and mix until large crumbs form. Set aside.

#### Muffin Instructions

  • Preheat the oven to 400°F and line a muffin pan with paper liners.
  • In a medium bowl, beat the softened butter with a hand mixer or stand mixer until fluffy. Slowly add the sugar and beat for 3-5 minutes until pale and fluffy. Add the vanilla extract, almond extract, and eggs one at a time, mixing until evenly combined.
  • In a small bowl, mix the dry ingredients: flour, baking powder, and salt. Set aside.
  • On low speed or using a spatula, alternate adding the flour mixture and milk to the butter mixture, starting and ending with the flour. Start with ⅓ of the flour mixture, then add ½ of the milk, another ⅓ of the flour, the remaining milk, and finally the last ⅓ of the flour mixture.
  • Gently fold in the blueberries. Scoop the batter into 12 muffin wells.
  • Top each muffin generously with the crumb topping, using the large crumbs and leaving out any excess powder.
  • Bake for 20-30 minutes or until a toothpick inserted into the center comes out clean.

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