There’s just something so nostalgic and comforting about a good blueberry muffin that is fluffy and dense at the same time. When you take a bite of these muffins, the cinnamon crumble and fresh blueberries create a harmony of flavors. Enjoy these blueberry muffins for breakfast or as a snack.
Why is this recipe healthy?
These muffins are full of carbohydrates, which are a great source of energy to start off your day. Additionally, the blueberries add a touch of fiber, vitamin K, and antioxidants. These nutrients along with others can help lower blood pressure, decrease blood sugar levels, and prevent heart disease. Have them with a source of protein such as yogurt for a nutritious and delicious breakfast.
Blueberry Muffins With Crumble
These blueberry muffins have a fluffy texture, juicy blueberries, and a sweet cinnamon crumble. They're my personal favorite breakfast ever. Make these muffins to bring the bakery to your home!
Ingredients
Blueberry Topping
- 1 cup blueberries, fresh or frozen 140 g
- 1 tbsp lemon juice 15 g
Cinnamon Crumble
- 1/2 cup flour 60 g
- 1/3 cup granulated sugar 60 g
- 1 tsp cinnamon 3 g
- 1 pinch salt 1 g
- 4 tbsp butter, melted 52 g
Muffins
- 2 cups flour 255 g
- 1/2 cup almond flour 50 g
- 2 tsp baking powder 4 g
- 1/2 tsp salt 3 g
- 1/4 cup butter, melted 52 g
- 1/4 cup oil 52 g
- 1/2 cup sugar 96 g
- 2 eggs
- 1/2 cup milk 113 g
- 1 1/2 cups blueberries, fresh or frozen 250 g
Instructions
Blueberry Topping
- In a small saucepan, combine the blueberries and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries have burst and the mixture has a jam consistency.
- Remove the blueberry topping from the heat and let it cool. Set it aside until ready to use.
Cinnamon Crumble
- In a small mixing bowl, combine the flour, sugar, cinnamon, and salt. Stir in the melted butter until a crumble forms. Let the crumble chill in the refrigerator until ready to use.
Muffins
- Preheat the oven to 400º F. Line a muffin pan with 12 muffin liners.
- In a mixing bowl, whisk together the flour, almond flour, baking powder, and salt until combined.
- In a separate mixing bowl, stir together the butter, oil, sugar, and eggs. Add the dry ingredients and mix until well combined, adding the milk a little at a time.
- Stir in the blueberries until well distributed. If desired, let the batter sit at room temperature covered for 30 minutes to aerate the batter.
- Use an ice cream scoop to scoop 1/4 cup amounts of batter into the prepared baking pan. Top with 1 tsp of blueberry topping. Add 1 tbsp of cinnamon crumble on top.
- Bake the muffins for 20-25 minutes, or until a skewer comes out clean when inserted. Let the muffins cool on a cooling rack. Enjoy warm or at room temperature.
Notes
- This recipe makes very large muffins, so if you only have one 12-muffin baking pan, halve the recipe to prevent using another tray.
- To help the muffins rise taller, you can fill the remaining muffin spaces with hot water. The steam will make fluffier and taller muffins.
- Both fresh and frozen blueberries work perfectly fine in this recipe! Frozen blueberries are more likely to bleed a purple color into the batter.
