Welcome to Monday friends! Today is all about the humble muffin. Are you a fan? Growing up muffins were a treat we loved to make and eat but most of the time we just used a packet mix. Well it’s time to throw away the cake mix because these big bakery-style Blueberry Crumble Muffins, made from scratch, are simply the best!
We’re talking high top muffins with a gorgeous and buttery crumb and a soft and fluffy centre studded with big blueberries. Fresh out of the oven, these muffins are irresistible for morning tea, afternoon tea or even as a breakfast treat!
These muffins are perfect to throw together when you need a good snack – plus they freeze really well so you can enjoy them all week. You don’t even need an electric mixer! Simply stir and bake. The crispy golden crumble just about melts-in-your-mouth and really makes these blueberry muffins extra special.
Frozen blueberries work really well but you could use any berries you have sitting in the freezer. Try raspberries and throw in a few white chocolate chips. You could also add a pinch of cinnamon to the crumble for a little bit of warmth.
The best part of these Blueberry Crumble Muffins is that gorgeous high top just like the ones you get in a bakery or cafe! Have you ever wondered how to make this type of muffin at home? Here are a few things I have learnt. First of all, don’t be afraid to overfill the muffin tin.
You want to fill each muffin hole close to completely full – unlike cupcakes which you usually only fill 3/4 full. Then you want to bake the muffins in a hot oven for the first five minutes (about 200 C / 400 F) which helps them rise quickly before turning the oven down for the remainder of the cooking time.
Follow those tips and you will end up with lovely high top muffins. There is no need to go to the bakery or even buy a packet mix to get your muffin fix now. And when you do make these muffins, be sure to enjoy one while they are still warm, straight from the oven smeared with a little butter – ah pure heaven!
I’ve popped my batch in the freezer so I can enjoy them all week. If you do freeze them, just pop them in microwave for 20 seconds or so and they will become light and fluffy as if they were freshly baked. OH and if you need a chocolate fix, try my Double Chocolate Muffins!
Big Blueberry Crumble Muffins
Big bakery-style Blueberry Crumble Muffins, with a buttery crumb and a soft and fluffy centre studded with blueberries.
- Yield: Makes 12 muffins
- 105 grams (3/4 cup) plain flour
- 3 tablespoons brown sugar
- 65 grams (1/4 cup) unsalted butter, chilled
- 350 grams (2 and 1/2 cups) plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 90 grams (1/2 cup) brown sugar
- 100 grams (1/2 cup) caster sugar
- 115 grams (1/2 cup / 1 stick) unsalted butter
- 1 teaspoon vanilla extract
- 2 large eggs
- 240 ml (1 cup) buttermilk
- 60 ml (1/4 cup) boiling water
- 120 grams (1 cup) frozen blueberries
- Preheat your oven to 200 C (400 F). Grease your 12-hole muffin pan well with butter. First make your crumble. In a small bowl, place the flour and sugar. Cut your butter into small pieces and rub it into the flour mixture using your fingers until it forms small crumbs – no need to be exact. Cover and place in the fridge.
- In a large mixing bowl, sift the flour, baking powder and baking soda. Add your sugars and mix together with a wooden spoon. In the microwave, heat the butter in a large heatproof bowl until just melted, stirring in between 10 second bursts. Remove the butter and set aside to cool slightly. Meanwhile turn the kettle on and pour out 1/4 cup of boiling water and set aside.
- Next, add your vanilla, eggs and buttermilk to your cooled butter and whisk gently until combined. Make a well in the middle of your dry ingredients, add the wet ingredients and begin to fold. Very gently start to fold the mixture using a spatula or wooden spoon and then pour in the hot water. Fold until the mixture is just combined – be careful not to over mix. Stir in the blueberries gently.
- Spoon out the mixture into your prepared tin. Add your crumble on top of each muffin. Bake for 5 minutes before turning down the heat 180 C (360 F) and baking for a further 10-15 minutes (this will depend on your oven) or until a knife inserted into the middle comes out clean. The initial high heat of the oven will help the muffins to rise quickly, creating those lovely domed tops. Leave muffins to cool completely on a cooling rack.