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To Die For Blueberry Muffins With Crumb Topping

Halved muffin loaded with blueberries with the rest of the cakes in the background.
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5 from 36 reviews

These to die for blueberry muffins are moist, tender, one-bowl muffins packed with fresh or frozen blueberries and finished with a sugar-cinnamon crumb topping. They need no mixer and bake up tall and golden every time.

Ingredients

Scale

For muffins:

  • 2/3 cup + 1/2 tablespoons (170 g) eggs (see note #1)
  • 1 2/3 cup + 2 tablespoons (225 g) all-purpose flour
  • 2/3 cup + 3 1/2 tablespoons (190 g) grapeseed oil
  • 2/3 cup + 2 1/2 tablespoons (190 g) granulated sugar
  • 5 tablespoons (75 g) milk
  • 1 teaspoon (5 g) baking powder
  • 1 pinch of salt
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • 6.7 oz. (190 g) blueberries

For streusel:

  • 1 tablespoon (14 g) butter, unsalted
  • 3 tablespoons (25 g) all-purpose flour
  • 1 tablespoon (14 g) brown sugar
  • 1 teaspoon ground cinnamon

* If needed, please refer to Baking Conversion Charts.

Instructions

  1. Preheat oven to 320°F/160°C. Line the wells of a 12-well muffin pan with cupcake liners.
  2. To make the batter, combine all dry ingredients in a large bowl. Mix the flour, baking powder, salt, and granulated sugar, then set the mixture aside. In a separate bowl, mix wet ingredients: eggs, oil, milk, vanilla, and almond extracts with a hand whisk. Pour the mixture over the dry muffin mix and whisk until the batter is smooth. Fold in blueberries and gently mix with a rubber spatula.
  3. Using a large cookie scoop, scoop the batter into baking cups arranged in the muffin mold. Fill them almost to the top edge, leaving a 5 mm margin. Add a few extra blueberries on top if desired.
  4. To make the streusel, use your hands or a fork to combine all the ingredients into a crumbly dough. Top the muffins with the streusel topping and bake for 35 to 40 minutes, placing the pan directly on the oven rack. 
  5. Cool muffins in the pan for 10 minutes. Remove and serve or cool completely before storing.

Notes

  1. 170 g eggs, approximately equal to 3 whole extra-large chicken eggs (eggshell removed).
  2. Replace fresh blueberries with frozen berries; no thawing needed.
  3. Switch blueberries for other kinds of fresh berries.
  4. Add 1 teaspoon of lemon zest instead of vanilla and almond extracts if you prefer.
  5. To make a dairy-free version, replace whole milk with vegetable milk.  
  6. For soft edges, use liners; for crisp edges, use a well-greased, unlined muffin mold. 
  7. Fill the muffin mold with batter and bake immediately, since the added baking powder is activated by moisture.
  8. Store muffins in an airtight container at room temperature for up to 5 days.
  9. Freeze muffins in a sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours out of the fridge before serving. Reheat the muffins in the microwave if you desire. 

Nutrition

Find it online: https://www.bakinglikeachef.com/blueberry-muffins/