Nothing says good morning like a batch of freshly baked blueberry muffins.
My little munchkins love blueberries more than any other fruit in existence… and that’s great, you know, antioxidants and all. Fortunately and unfortunately, my entire family knows that.
This past week, we were given several giant containers of organic blueberries by various family members: 3 lbs total to be exact (in addition to the 2 pints we already had at home from the farmer’s market)!
What am I supposed to do with all those plump, juicy blueberries before they went bad?! Of course, I froze some for smoothies, but some were starting to get soft and I just wanted to find a way to use them up!
So of course the first thing that came to mind were blueberry muffins!
I absolutely love blueberry muffins, especially when they just come out of the oven! I used to have them several times a week on my break when I worked at the bakery and I haven’t had one since.
So I set out to make some blueberry muffins, but not just any blueberry muffins, Bakery Style Blueberry Muffins with a Crumb Topping to be exact…. a LOT of crumb topping (also known as streusel), because that’s how I roll.
The best part about this delicious blueberry muffin recipe I’m about to share with you is that it is extremely easy.
I’ve tried many other recipes but many just seemed too complicated to whip out in the morning (half-awake might I add!).
One day I stumbled upon the recipe titled To Die For Blueberry Muffins and I loved the recipe. Over time, I altered the ingredients and the technique a bit to come up with my own. I also changed the crumb topping recipe to one I prefer.
You don’t need a mixer or special techniques, just 2 bowls (one for the topping and one for the batter), a liquid measuring cup, and a spatula (or what I prefer to use: a Rice Paddle).
This recipe calls for fresh blueberries, but feel free to use frozen blueberries if they’re not in season.
These amazing, tender blueberry muffins are best served fresh from the oven (and I like to slather some butter right away when I cut it in half so it melts from the heat…mmm.. don’t judge me!).
If you can’t eat them all right away (which is rare, but can happen), simply pop it in the microwave for 10-15 seconds.
Simple to make and perfect for brunch, or even breakfast on the go! If you serve them to guests, they’ll think you either got up in an ungodly hour to slave away in the kitchen, or you got up extra early and picked them up at a local bakery. Either way… these muffins are to die for and should not be passed up!
I usually to make extra and keep them on hand (they keep for a few days in an airtight container – I keep them under a cake dome on the kitchen counter) because Mr. Chef is not a breakfast person but he’ll eat these with his morning coffee.
But not just for breakfast, these muffins are also great for an afternoon/afterschool snack.
I prefer to enjoy then with my afternoon coffee as a pick me up while I write blog posts like this one and the little one is taking a nap =)… and the older munchkin is next to me enjoying one as well with glass of milk as she’s doing homework (Yes, she’s only 5 and she has a summer homework packet for 1st grade).
Check out the end of the post, after the recipe, for additional tips to make this recipe a success and a way to streamline the process in the morning.
- Blueberry Muffin
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ⅓ cup salted butter, melted
- 1 egg
- approximately ⅓ cup milk
- 1¼ cups fresh blueberries
Crumb (Streusel) Topping
- 3 tablespoons salted butter
- ½ cup all purpose flour
- ¼ cup granulated sugar
- ¼ tsp cinnamon
- ⅛ tsp baking powder
- Preheat the oven to 400 degrees fahrenheit. Line muffin cups or spray cavities and tops with non-stick spray.
Prepare the Crumb topping
- Place butter in a small bowl and microwave 8-10 seconds until only slightly melted.
- Add the ½ cup flour, ¼ cup sugar, ¼ tsp cinnamon, and ⅛ tsp baking powder and stir with fork until topping comes together. To make larger crumbs, squeeze together with fingers and break apart to desired size.
Prepare the muffin batter
- In large bowl, mix together flour, sugar, and baking powder to evenly distribute ingredients.
- In liquid measuring cup, melt butter in microwave until melted. Add some milk to cool down butter, then add egg and more milk to make 1 cup total liquid ingredients. Beat with fork.
- Pour into dry ingredients and mix until halfway combined, about 5 strokes. Add the blueberries and fold gently. about 6-8 strokes. This will continue to mix the batter as well. Do not overmix! That's okay if you still see dry ingredients not fully incorporated.
- Scoop the batter into the muffin cups. Add crumb topping and press gently to stick to batter.
- Bake for 20 minutes or until toothpick or skewer comes out clean.
- Make your own muffin mix to store in the pantry: Premix all the dry ingredients into a ziplock bag, and just add all the wet ingredients and the blueberries whenever you want to make muffins. If I do this, I like to label the mix and write what ingredients are left to add and final instructions on the bag with a sharpie so I don’t have to dig out the recipe.
- The topping can be made ahead and stored in the fridge for a few days in an airtight container. I also like to double the topping recipe and keep extra around if I know I’ll be making more than one batch of muffins throughout the week.
- If making this in the morning really seems daunting and you’re really into make-ahead meals, I found this great post on freezing muffin batter and storing them up to 3 months to make breakfast really easy.
- To keep the batter from turning blue (for both fresh and frozen blueberries): Toss the blueberries in a little bit of flour. It also helps keeps the blueberries suspended in the batter so they don’t all sink to the bottom.
- Use an ice cream scoop when portioning the batter into the tins. It makes them all uniform and the process goes by much more quickly. I not only do this for muffins, but for cupcakes as well!
- Overfill the muffin cups to the very top in order to get the oversized muffin tops found in bakeries. If you do this and your cavities are not that spaced apart, I recommend staggering the cavities which you fill so they don’t stick to each other (or else you’ll have to cut them apart).
- This also is a great muffin base! Simply change the blueberries for strawberries or other chunks of fruit or chocolate chips. I have also done dried cranberries and substituted the milk for orange juice to make orange cranberry muffins (which are also one of my favorites!)
I really hope you try this really wonderful (and easy!) bakery style blueberry muffin recipe and let me know how it goes!