The Perfect Blueberry Crumble Muffin
Oh — I love this muffin. Blueberry muffins are my all time favorite, but this one is a standout and a bakery best seller. It’s super moist with a touch of citrus, fresh blueberries, and double streusel crumble.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 minutes
- Yield: 10 muffins 1x
- Category: Quick bread & Muffins
Ingredients
Streusel Ingredients:
- 1.5T (.667 ounces) granulated sugar
- 1.5T (.667 ounces) light brown sugar
- 1/8 tsp kosher salt
- 1/3 cup (1.75 ounces) all purpose flour
- 2.5T (1.25 ounces) unsalted butter, melted
Muffin Dry Ingredients:
- 2 cups (8 ounces) all purpose flour
- 2 tsp baking powder
- 1 tsp kosher salt
Muffin Wet Ingredients:
- 1/2 cup (4 ounces) unsalted butter, melted
- 1/4 cup (2 ounces) granulated sugar
- 1/4 cup (2 ounces) light brown sugar
- 1 egg (2 ounces)
- 1 tsp pure vanilla extract
- 1 tsp lemon zest
- 1 cup (8 ounces) buttermilk
- 1 cup fresh or frozen blueberries
Instructions
Preheat the oven to 375 degrees.
Grease or line 10 cups of a standard muffin tin. Set aside.
For streusel:
In a bowl, mix together everything except butter until combined. Add the melted butter and mix with spoon or hands until it’s incorporated and crumbly. Set aside.
For the muffins:
In a small bowl, combine the dry ingredients. Set aside.
In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar. Add the egg and vanilla. Whisk. Add the lemon zest and buttermilk. Whisk. Sift the dry ingredients into the bowl. Using a spatula, stir just until the flour has just been incorporated. Fold in the blueberries. If using frozen blueberries, fold them in frozen. Do not over mix.
Fill each muffin cup about half way full with batter (approx 2T). Sprinkle each cup with a generous 1 tsp of streusel. On top of the streusel, fill each cup almost to the top with batter (approx 2T). Sprinkle each cup with an additional generous 1 tsp of streusel.
Bake at 375 (middle rack) for 19-23 minutes or until a toothpick comes out clean. Ovens vary greatly, so start at 19 minutes and test with a toothpick from there. Let cool.
Eat warm with butter. Share…or not.
Notes
I’m a firm believer that baked goods all taste best when fresh. This batter works great in the refrigerator for up to three days (in an air tight container). The streusel will hold at room temperature (don’t refrigerate), in an air tight container, for up to three days. So, bake only as many as you want to eat today. Bake more tomorrow. If following this method, take the batter out 10 minutes before portioning into the muffin cups. The bake time will likely be 2-4 minutes longer.
I love baking with a scale – a habit from recipe development and the bakery, so I’ve included weights on many ingredients in case you like doing the same.
Don’t buy buttermilk just for this recipe. If you have white vinegar or lemon juice at home, put 1 tablespoon in a 1 cup measuring cup. Fill the rest with milk (whole if you have it). Let it sit for a few minutes before adding to wet ingredients.
I like using pastry flour for this muffin (and it’s what we did at the bakery) as it makes for a slightly more delicate crumb, but all purpose flour works just as well (and you have it in your pantry).
If you freeze your fresh blueberries before folding them into the batter, you won’t get the bleed that you sometimes get from handling fresh fruit (for example, blue muffins due to the blueberries). If your blueberries are nice and firm and you gently fold them in, they shouldn’t leave your batter blue, and they’ll taste great either way.
Portion scoops (aka dishers) are amazing for a clean and consistent muffin cupping. Use a black #30 scoop (1 ounce) for the batter if you happen to have one (scoop, streusel, scoop, streusel). More to come soon on this…my must-have baking tools.
We used organic flour, butter, sugar, eggs, and milk at the bakery which I also try to do at home. Great ingredients make for great baked goods!
Find it online: https://www.flourandco.com/perfect-blueberry-crumble-muffin/