Ultimate Bakery Blueberry Muffins
Experience the joy of homemade blueberry muffins with a crumbly topping. I tested this recipe to achieve the perfect balance of moist and sweet, bursting with blueberries.
Ingredients
- 1/2 cup all purpose flour for topping
- 1/2 teaspoon cinnamon
- 1/3 cup packed brown sugar
- 3 tablespoons butter melted for topping
- 1/2 cup butter browned
- 1 cup sugar
- 2 large eggs at room temperature
- 1/2 cup milk your choice
- 1/2 tablespoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all purpose flour for batter
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups fresh or frozen blueberries
- 2 tablespoons all purpose flour for blueberries
Instructions
- Preheat your oven to 400°F and prepare a muffin tin with liners. Give the liners a light spray with oil.
- In a large saucepan over medium heat, melt the butter until it turns a golden brown and releases a nutty aroma. Stir continuously and then remove to cool.
- For the topping, combine flour, cinnamon, and brown sugar in a bowl. Mix in melted butter until crumbly. Chill in the fridge until needed.
- In a bowl, whisk together the flour, baking powder, and salt for the batter and set aside.
- Mix the cooled brown butter with sugar in a separate bowl, then gradually add eggs. Stir in milk, vanilla, and almond extracts.
- Gently fold in the dry ingredients without overmixing. Toss blueberries with a bit of flour, then fold them into the batter.
- Spoon batter into muffin tins, sprinkle with the prepared crumb topping, and bake for 23-28 minutes until a tester comes out clean. Cool briefly before serving.
Notes
These homemade muffins are a perfect mix of sweet and tangy, with a delightful crumb topping. Store leftovers in an airtight container for up to 2 days.
Tried this recipe?Let us know how it was!