I had never eaten an amazing blueberry muffin with a crumble until my honeymoon. It’s true! I had never actually eaten a blueberry. We were skiing and you know how hungry you get skiing. Every morning I would have a fresh blueberry muffin. The muffin was good, but the crumble on top made this girl with a sweet tooth so happy. Last spring I started playing around trying to replicate the taste of those wonderful fresh muffins from the mountains. These muffins are moist, sweet and full of that blueberry flavor.
The crumble on top of the blueberry muffin gives it a blast of sweetness. A crumble is like a streusel. To make the crumble, mix all of the crumble ingredients together and spread out over some parchment paper.
After the crumble starts to dry out you literally crumble it, breaking it up. It will look like big clumps of sugar.
I have played around with different ways to get the blueberry juice into the muffin. I had great luck with literally mashing the blueberries and straining the juice from them. One time I pureed them into a liquid but that made the muffin batter too wet. I think if you have a juicer, that might work also. I wanted blueberry juice in my batter. Straining out the juice was messy but worth every drop.
Once everything is mixed in, gently fold in the blueberries. Be careful not to over mix. You want your amazing blueberry muffins to be perfect.
Spoon batter into full size lined muffin cup pans. I feel that the blueberry muffins have so much flavor they are better in full size muffins as opposed to mini muffins. After each lined cup is filled with batter, generously sprinkle the crumble over the batter. Place them into the oven and wait for the most amazing blueberry muffins with crumble to come out of your oven.
Amazing Blueberry Muffins with a crumble
- 1/2 cup butter, melted
- 1/4 cup light brown sugar
- 1/4 cup dark brown sugar
- 1/2 cup sugar
- 1 pinch salt
- 3/4 cup flour
- 1 tsp vanilla (always buy good vanilla)
- 2 cups flour
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 2 tsp baking powder
- 1/2 cup butter room temperature
- 1/2 cup light brown sugar
- 2 eggs room temperature
- 1 1/2 tsp vanilla
- 1/2 cup whole milk
- 4 1/4 cups fresh blueberries rinsed, dried and divided into 4 cups and 1/4 cup (you will mash the blueberries and strain out the juice to be used in the batter)
- To make muffins: Preheat over to 375 Fahrenheit Sift flour, baking powder, salt and cinnamon together in a bowl. Set aside.
- Smash 1/4 cup of blueberries and strain out the juice to be added to the batter
- Cream butter and sugars together, you want to mix this for at least 5 minutes til light and fluffy. Add the juice of the 1/4 cup of blueberries, mix until combined.
- Add eggs, one at a time, mix in completely before adding second egg, then add vanilla and mix.
- Alternately add to creamed mixture 1/2 flour mixture, then 1/2 of milk, then repeat with the remaining flour then remaining milk, just to blend until all mixed in. Do not over mix, if you need to use a spoon to mix a little more, that’s fine. Fold in 4 cups of blueberries to mixture til blended being careful to not over mix.
- Line a 12 muffin pan, scoop muffin batter into each muffin cup. I use a cookie scoop that is 1 ¾ “ across.(#100 scoop). Top each muffin generously with crumble. Bake at 375 degrees Fahrenheit for about 30 minutes, tops should be golden.
- To make the crumbleAdd melted butter to sugars, salt, flour and vanilla. Mix together, you may find it easier to use your hands. Spread out over parchment paper to let dry out for about 30 minutes. Once it is dried out, break up the crumble batter. It will resemble large clumps of sugar. Break up until it is a nice consistency to be put on top of muffins.