Blueberry Muffins with Crumble Topping

How these muffins are light, fluffy and bursting with juicy blueberries. A crumble topping adds a hint of butteriness to the mix for a delightful texture that is perfect any time of day. The recipe makes twelve large muffins or 24 small ones, so you can either share the love with friends and family or enjoy them all for yourself!

CAN YOU FREEZE BLUEBERRY MUFFINS?

Can you freeze blueberry muffins? Yes, you can freeze blueberry muffins. To freeze the muffins, place them in a single layer on a baking sheet and freeze for 2 hours. Once they are frozen, place them in a freezer bag and they will be good for up to 6 months.

WHAT CAN I USE INSTEAD OF BLUEBERRIES IN MUFFINS?

What can I use instead of blueberries in muffins? You can use any type of berry in muffins. Some other good options are: strawberries, blackberries, raspberries, or cherries.

WHAT DO YOU NEED TO MAKE BLUEBERRIES MUFFINS?

• 1.5 cups all-purpose flour
• ½ tsp salt
• ¼ tsp baking powder
• 3 tbsp butter, room temperature (salted) 
• 2 eggs, large and at room temperature
• 1 cup sugar (~2.5 dl) – divided into 3 tablespoons and 9 tablespoons ~ 1/3 cup and 2/3 cup
• 1.5 tsp vanilla extract
• Zest from one large lemon (~ 1 tbsp)
• ¾ cup milk (at room temperature)
• ½ cups fresh or frozen blueberries (do not thaw if using frozen)

Instructions:

1. Preheat oven to 400 F or 200 C and line a muffin tin with 8 paper cups.
2. Whisk together flour, salt and baking powder in a medium bowl. Set aside.
3. Beat together butter, eggs, 3 tbsp of sugar and vanilla extract until light and fluffy (~5 minutes). Add lemon zest to the batter.
4. Mix 1/3 cup of milk with the flour mixture until just incorporated (~10 seconds) and then alternate adding the milk mixture and the flour mixture to the batter over 5 times. Make sure you end with milk!
5. Fold in blueberries gently.
6. Fill cupcake liners with batter until roughly ¾ full (~ 2/3 cup). Add remaining sugar into empty cups, distributing evenly.
7. Bake for about 25 minutes or until a toothpick inserted into the center of one muffin comes out clean ~ rotating pan halfway through baking time.
8. Transfer to a wire rack and let cool completely before removing from paper liners and serving! These were super good and moist, just as I like my cupcakes to be 🙂 I only wish the muffins were a bit bigger. To be honest, I hope you enjoy this recipe! And if you do, let me know by leaving a comment below or sharing this post with friends

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