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Best Homemade Blueberry Muffins: Featuring a Secret Crispy Topping!

Elevate your classic blueberry muffins with a special, buttery, crispy topping that makes them utterly irresistible. These easy and quick homemade muffins are bursting with juicy blueberries, perfect for a comforting start to any day.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Baked Goods, Breakfast, Brunch, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins
  • 2 cups Cake Flour for super tender muffins
  • 2/3 cup Milk any kind; whole milk for richer flavor
  • 2 large Eggs room temperature
  • 1/2 cup Cooking Oil or Melted Butter neutral oil like canola/vegetable, or unsalted butter
  • 1/4 cup Milk Powder for incredibly soft texture and depth of flavor
  • 1/4 cup + 2 tbsp Sugar
  • 2 tsp Baking Powder
  • 27 Blueberries approximately 2 tablespoons or a small handful; fresh is always best, frozen works too (no need to thaw)
For the Crispy Topping
  • 2.5 tbsp Cake Flour
  • 2 tsp Unsalted Butter softened
  • 2.25 tsp Sugar

Equipment

  • 12-cup muffin tin
  • Paper liners
  • Medium-sized Bowl
  • Large bowl
  • Small bowl
  • Whisk
  • Sifter
  • Piping bag (optional)
  • Wooden skewer
  • Wire rack

Method
 

  1. Step 1: Preheat your oven to 175°C (350°F) and line a 12-cup muffin tin with paper liners.
  2. Step 2: In a medium-sized bowl, whisk together the milk and eggs until nicely combined.
  3. Step 3: Add about half of the cooking oil or melted butter to the milk and egg mixture and stir. Once incorporated, pour in the remaining oil or butter and mix again until smoothly blended.
  4. Step 4: Add the sugar to your wet ingredients and stir until fully dissolved.
  5. Step 5: In a separate, larger bowl, sift together the cake flour, milk powder, and baking powder.
  6. Step 6: Gently fold the dry ingredients into the wet mixture. Mix until just combined and smooth; do not overmix.
  7. Step 7: For the crispy topping, combine the topping's cake flour, sugar, and softened unsalted butter in a small bowl. Use your fingertips to rub the butter into the flour and sugar until crumbly.
  8. Step 8: Fill each muffin liner about two-thirds full with batter.
  9. Step 9: Dot the tops of your muffins with blueberries, gently pressing them into the batter. Then, generously sprinkle the crispy crumb mixture over each muffin.
  10. Step 10: Bake for about 25 minutes, or until golden brown on top and a wooden skewer inserted into the center comes out clean.
  11. Step 11: Let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm if desired.

Notes

Feel free to experiment with substitutions like all-purpose flour (muffins may be slightly less tender) or different berries like raspberries or chopped strawberries. Enhance flavors with vanilla extract, cinnamon, or lemon zest. Add white chocolate chips, mini semi-sweet chocolate chips, pecans, or walnuts for extra indulgence. Remember the golden rule for muffins: do not overmix the batter to avoid tough muffins. Use room temperature eggs and milk for a smoother batter and finer crumb. Fill muffin cups two-thirds full for beautifully domed tops. Store cooled muffins in an airtight container at room temperature for up to 2-3 days, or freeze for up to 3 months. To reheat from frozen, microwave for 30-60 seconds or use a toaster oven at 150°C (300°F) for 5-10 minutes.