Best Homemade Blueberry Muffins with Crispy Topping

Oh, blueberry muffins! Just the thought of them takes me back to lazy weekend mornings, the smell of warmth and sweetness wafting through the house, promising a delicious start to the day. There’s something so incredibly comforting about biting into a soft, tender muffin, bursting with juicy blueberries, especially when it has a little extra something-something on top. And trust me, these aren’t just any blueberry muffins. We’re elevating the classic with a special, buttery, crispy topping that makes them utterly irresistible. You’re going to love how wonderfully easy and quick these come together, and they’ll quickly become a cherished recipe in your kitchen, creating those memorable moments for your family too!

Why You’ll Love Blueberry Muffins

• Fast: From mixing bowl to oven in no time, these muffins are perfect for when that breakfast craving hits hard.
• Easy: With straightforward steps, even a beginner baker can achieve muffin mastery. No fancy techniques required!
• Giftable: Wrap a few up with a pretty ribbon, and you’ve got a thoughtful, homemade gift that brightens anyone’s day.
• Crowd-pleasing: Seriously, who can say no to a warm, fluffy blueberry muffin? They disappear quickly at potlucks, brunches, and family gatherings!

Ingredients

Gathering your ingredients is the first step to baking bliss! Here’s what you’ll need for these glorious blueberry muffins:

• 240g (2 cups) Cake Flour: This is our secret weapon for super tender muffins. It’s lighter than all-purpose flour and makes for a truly delicate crumb.
• 160ml (2/3 cup) Milk: Any kind of milk will do, but whole milk will give you a slightly richer flavor.
• 2 Large Eggs: These bind everything together and add richness. Make sure they’re at room temperature for the best results!
• 100ml (1/2 cup) Cooking Oil or Melted Butter: You can use a neutral oil like canola or vegetable for a moist muffin, or melted unsalted butter for that classic buttery flavor. Both work beautifully!
• 30g (1/4 cup) Milk Powder: This might seem unusual, but it’s another trick for an incredibly soft texture and a little extra depth of flavor.
• 90g (1/4 cup + 2 tablespoons) Sugar: Just enough sweetness to complement those juicy blueberries.
• 9g (2 teaspoons) Baking Powder: Our leavening agent, giving those muffins their lovely rise.
• 27 Blueberries (approximately 2 tablespoons or a small handful): Fresh is always best, but frozen blueberries work wonderfully too (no need to thaw!).

For the Crispy Topping (Don’t Skip This!):

This little addition truly makes these muffins stand out.

• 20g (2.5 tablespoons) Cake Flour: Helps create that perfect crumbly texture.
• 10g (2 teaspoons) Unsalted Butter, softened: Softened butter is key here for mixing easily into crumbs.
• 10g (2¼ teaspoons) Sugar: Adds sweetness and helps create that delightful crispness.

How to Make Blueberry Muffins

Alright, let’s get baking! Follow these simple steps and you’ll have warm, delicious blueberry muffins in no time.

1. First things first, preheat your oven to a cozy 175°C (350°F) and line a 12-cup muffin tin with paper liners. You want your oven ready to go when your batter is.
2. Grab a medium-sized bowl and whisk together your milk and eggs until they’re nicely combined. This is your liquid base!
3. Now, add about half of your cooking oil or melted butter to the milk and egg mixture and give it a good stir. Once incorporated, pour in the remaining oil or butter and mix again until everything is smoothly blended.
4. Time for the sweetness! Add the sugar to your wet ingredients and stir until it’s fully dissolved. You don’t want any gritty bits here.
5. In a separate, larger bowl, sift together your dry ingredients: the cake flour, milk powder, and baking powder. Sifting helps ensure a lump-free, airy batter.
6. Gently fold the dry ingredients into the wet mixture. Mix until just combined and smooth. Be careful not to overmix; a few small lumps are totally fine and often lead to a more tender muffin!
7. Now, let’s make that fabulous crispy topping! In a small bowl, combine the topping’s cake flour, sugar, and softened unsalted butter. Use your fingertips to rub the butter into the flour and sugar until the mixture forms coarse, crumbly bits. This is going to add such a wonderful texture!
8. Grab your muffin tin. If you have a piping bag, this is a great time to use it for an even fill! Fill each cupcake liner about two-thirds full with your delicious muffin batter. If you don’t have a piping bag, two spoons work perfectly well.
9. Next, dot the tops of your muffins with the fresh blueberries. I usually aim for about 2-3 per muffin, gently pressing them into the batter. Then, generously sprinkle that irresistible crispy crumb mixture over each muffin.
10. Pop your muffin tin into the preheated oven and bake for about 25 minutes. You’ll know they’re ready when they’re golden brown on top and a wooden skewer inserted into the center comes out clean.
11. Let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Or, if you’re like me, grab one while it’s still warm and enjoy that fresh-from-the-oven goodness!

Substitutions & Additions

One of the joys of baking is making a recipe your own! These blueberry muffins are super versatile, so feel free to experiment:

• Flour Swap: If you don’t have cake flour, you can use all-purpose flour. The muffins might be a touch less tender, but they’ll still be delicious. You might need to adjust the milk ever so slightly, adding a tablespoon more if the batter seems too thick.
• Berry Goodness: Don’t have fresh blueberries? Frozen ones work perfectly! Just add them directly to the batter without thawing. You can also swap blueberries for other fruits like raspberries, chopped strawberries, or even a mix of berries. If you love fruity muffins, you might also adore our Cranberry Orange Muffins!
• Flavor Boosters: A teaspoon of vanilla extract or a pinch of cinnamon can add extra warmth. A tablespoon of fresh lemon zest folded into the batter will really make those blueberry flavors sing!
• Chocolate Lovers: Who says blueberries can’t play with chocolate? A handful of white chocolate chips or mini semi-sweet chocolate chips would be a decadent addition.
• Nutty Crunch: Stir in a quarter cup of chopped pecans or walnuts for an extra layer of texture.

Tips for Success

Achieving perfect muffins is easier than you think with a few simple tricks up your sleeve:

• Don’t Overmix! This is the golden rule for muffins. Overmixing develops the gluten in the flour too much, leading to tough, dense muffins. Mix until just combined – a few lumps are okay!
• Room Temperature Ingredients: Eggs and milk at room temperature emulsify better with the fats, creating a smoother, more uniform batter and a finer crumb. Plan ahead and take them out of the fridge about 30 minutes before you start.
• Full Muffin Cups: For those beautifully domed tops, fill your muffin liners about two-thirds full. The baking powder needs space to work its magic!
• Fresh Blueberries: While frozen work, fresh, ripe blueberries will give you the best burst of flavor and texture.
• Prep Ahead: You can whisk together your dry ingredients the night before and store them in an airtight container. In the morning, just add the wet ingredients and you’re good to go! If you enjoy baking cozy treats, you might also love making a Moist Cinnamon Applesauce Bread for another delightful aroma in your kitchen.

How to Store Blueberry Muffins

Once your muffins have cooled completely (it’s important they’re cool to prevent sogginess!), you can store them in an airtight container at room temperature for up to 2-3 days. For longer storage, these muffins freeze beautifully!

• Freezing: Place cooled muffins in a single layer on a baking sheet and freeze for about an hour until solid. Then transfer them to a freezer-safe bag or container, removing as much air as possible. They’ll keep well for up to 3 months.
• Reheating: To enjoy a warm muffin from the freezer, simply microwave it for 30-60 seconds, or pop it in a toaster oven at 150°C (300°F) for about 5-10 minutes until warmed through.

FAQs

Here are a few common questions you might have about making these delightful blueberry muffins:

Q: Why do you recommend cake flour instead of all-purpose flour?

A: Cake flour has a lower protein content than all-purpose flour, which results in a softer, more tender, and delicate crumb in your muffins. It helps achieve that light, fluffy texture we all love!

Q: Can I use frozen blueberries in this recipe?

A: Absolutely! Frozen blueberries work perfectly. Just be sure to add them directly to the batter without thawing. This prevents them from bleeding too much color into the batter and keeps them from sinking to the bottom.

Q: What if I don’t have milk powder? Can I skip it?

A: Yes, you can skip the milk powder if you don’t have it. It adds a little extra tenderness and richness, but your muffins will still be delicious without it. Just replace that volume with a tiny bit more cake flour if you want, or simply omit it.

Q: My muffins sometimes come out flat. How can I get those nice, domed tops?

A: A few things can help! Make sure your baking powder is fresh (it loses potency over time). Don’t overmix your batter; a gently mixed batter allows the leavening agents to work best. Also, ensuring your oven is fully preheated and using room temperature ingredients contribute to a good rise. Filling the muffin cups about two-thirds full also gives the batter enough volume to expand upwards.

For another fantastic breakfast staple that’s just as comforting, check out our recipe for Buttery Melt-in-Mouth Biscuits.

For more delicious recipes and baking inspiration, be sure to follow us on Pinterest!