Bursting with fresh blueberry flavour, white chocolate and a crunchy crumble topping; these are the best blueberry muffins ever! Soft and moist, this recipe is quick and easy to make whilst also being incredibly adaptable.
WHY YOU’LL LOVE THIS RECIPE
Packed full of blueberries | It’s not a blueberry muffin without blueberries and these are packed to the brim full of fresh blueberries. The fresh blueberries pop during the bake leaving you with mottled purple patterns throughout and a taste of blueberry in every bite.
Easy and quick to make | Muffins are one of my favourite go to bakes, not just because they’re so delicious, but because they’re so quick and easy to make. The recipe for these Blueberry Crumble Muffins very easy to follow and you’ll have a warm muffin ready and waiting in 30 minutes.
Crunchy crumble topping | Crumble is the perfect addition to these muffins and every muffin. It adds such a lovely texture and gives a little hint of that delicious crumble taste we all know and love.
HOW TO MAKE THESE BLUEBERRY CRUMBLE MUFFINS
Before we get started on how to make these delicious Blueberry Crumble Muffins, let’s take a look at the ingredients in this recipe and what you’ll need to make it.
Caster sugar | The caster sugar gives these the lovely sweetness, but if you want to add golden caster sugar instead you can as this would add a delicious butterscotch taste.
Large Eggs | As with all bakes ensure your eggs are room temperature to ensure the don’t effect the over temperature of the batter.
Vanilla extract | Vanilla is a great partner to all bakes. Alone its a great flavour, but in a bake it works with all the other flavours and brings them alive!
Vegetable/Sunflower Oil | When you add oil to a recipe it’s biggest function is adding moisture, but when mixed with baking powder and bicarbonate soda the moisture captures the gases that are released and slow down the gluten process from the flour which keeps the crumb tender and fluffy.
Buttermilk | This helps make the muffins super soft, but the acid from the lemon juice also work together with the raising agents to help the muffins rise.
Plain flour | Plain flour also gives the muffins their structure and keeps them super soft. If you’re wondering why we don’t use self-raising flour, it’s because it includes a raising agent which would make the muffins puff up more. The raising agents have that covered.
Baking Powder/Bicarbonate Soda | These little agents are what gives these cupcakes life and help them grow. mixed together with the oil and the buttermilk they come alive and give you perfect muffins.
Salt | The perfect sweet treat partner, salt is a great companion in any baked good as it balances so well with the sugars.
Fresh Blueberries | What’s a blueberry muffin without blueberries? You can add frozen blueberries to the recipe and it will work well, I personally prefer fresh ones though as frozen ones release excess moisture to the recipe that fresh ones don’t.
White Chocolate (optional) | This is an optional ingredient but I love the additional sweetness they bring to the muffins
Now that you know what you need to make these delicious muffins, let’s see how it’s made.
Follow the steps to see how the Blueberry Crumble Muffins are made but make sure to read the full recipe and method below.
Preheat the oven 160°C and line a muffin tray with 12 muffin cases. Then in a medium bowl combine the oil, sugar eggs and vanilla extract and whisk well.
Mix dry ingredients in a separate large bowl. Add the flour, baking agents, white chocolate and blueberries and stir all together until well combined.
Make a well in the dry ingredients and pour in the wet mixture then add the buttermilk and carefully fold it all together until just combined. NOTE: Be careful not to overmix here. You want lumps to get that classic muffin texture.
Scoop the muffin mixture equally into the prepared cases then sprinkle the crumble topping on top of each muffin and bake for 25 minutes until well risen and golden then leave to cool on a wire rack and serve
HOW TO MAKE HOMEMADE BUTTERMILK
Buttermilk isn’t a usual fridge staple yet many cake recipes ask for it because it does absolute wonders to the taste and texture. It is easily found in the supermarkets, but it’s also very easily made using common ingredients already in your fridge.
To make buttermilk you will need milk and lemon juice.
Measure out how much buttermilk the recipe asks for using the milk.
Squeeze the juice of half a lemon and add a tablespoon of the juice for every 100ml of buttermilk required.
Mix the two together, then let it thicken for at least 5 minutes before using.
TOOLS YOU WILL NEED
- Deep Muffin Tin
- Muffin Cases
- Mixing Bowls
- Ice Cream Scoop
Shop these Tools
I would love it if you tagged me @mykitchendrawer on Instagram if you make these Blueberry Crumble Muffins. It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message. Happy baking!
OTHER MUFFIN RECIPES YOU SHOULD TRY
Blueberry Crumble Muffins
For the blueberry muffins
- 100 ml oil melted
- 2 eggs
- 1 tsp vanilla extract
- 160 g caster sugar
- 200 g plain flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1/4 tsp bicarbonate soda
- 100 ml buttermilk
- 100 g blueberries
- 50 g white chocolate chips
For the crumble topping
- 25 g plain flour
- 2 tbsp soft brown sugar
- 1 tbsp melted butter
For the crumble topping
- Mix the flour and brown sugar together then add the melted butter and mix it together to form a sandy consistency
For the Blueberry Muffins
- Preheat your oven to 160°C and line a muffin tray with 12 muffin cases
- In a medium bowl combine the oil, sugar, eggs and vanilla extract and whisk well
- In a separate large bowl, add the flour, baking powder, bicarconate soda and salt. Mix in the blueberries and white chocolate and stir all together until well combined.
- Make a well in the dry ingredients and pour in the wet mixture then add the buttermilk and carefully fold it all together until just combined.
- NOTE: Be careful not to overmix here. You want lumps to get that classic muffin texture.
- Scoop the muffin mixture equally into the prepared cases, sprinkle a tsp of the crumble topping onto each cupcake and bake for 25 minutes until well risen and golden.
- Leave to cool on a wire rack and serve