These Bakery Style Blueberry Crumble Muffins Recipe were a HIT!! The day I made them, they were gone in minutes. Try them today and let me know! 🥹💕 Ingredients 1 + 1/4 cup + 1 tbsp all-purpose flour (160g) 1/2 tsp salt 1/4 tsp baking soda 1 tsp baking powder Zest of 1 large lemon 75g fresh blueberries tossed with 1 tsp flour 1 large egg 1/2 cup + 1 tbsp sugar (112g) 1 tsp vanilla extract 2 tbsp (30ml) oil 1/4 cup milk (60ml) 2 tbsp fresh lemon juice (30ml) 1/4 cup sour cream/ full fat yogurt (60g) 1/4 cup melted butter (60g)
Crumble Topping 2 tbsp cold butter (25g) 1/3 cup all-purpose flour (50g) 2 tbsp white sugar 2 tbsp brown sugar
Method 1. In a small bowl, prepare the crumble by mixing cold butter, flour, white sugar, and brown sugar using your fingers or a fork until crumbly. Place in the fridge while you make the muffin batter. 2. Preheat your oven to 200°C. Line a muffin tray with paper liners. 3. In a large bowl, add sugar and lemon zest. Rub them together with your fingers until the sugar becomes pale and fragrant. 4. Add the egg and whisk with a hand whisk until the mixture becomes light and fluffy. 5. Now add vanilla extract, oil, milk, lemon juice, sour cream, and melted butter. Whisk until everything is well combined. 6. In a separate bowl, whisk together the flour, salt, baking soda, and baking powder. 7. Add the dry ingredients to the wet ingredients and gently fold until just combined, don’t overmix. 8. Toss the blueberries with 1 tsp flour, then gently fold them into the batter. 9. Divide the batter evenly between the muffin cups. Let the batter rest on counter for 5 mins, then Top each with the chilled crumble. 10. Bake at 200°C for 5–6 minutes, then without opening the oven, reduce the temperature to 175°C and bake for another 12–15 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Avoid overbaking. 11. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
5 Comments
It looks so good
Recipe? Plz
Can u plz share the recipe?
The way my mouth immediately started watering
These Bakery Style Blueberry Crumble Muffins Recipe were a HIT!! The day I made them, they were gone in minutes. Try them today and let me know! 🥹💕
Ingredients
1 + 1/4 cup + 1 tbsp all-purpose flour (160g)
1/2 tsp salt
1/4 tsp baking soda
1 tsp baking powder
Zest of 1 large lemon
75g fresh blueberries tossed with 1 tsp flour
1 large egg
1/2 cup + 1 tbsp sugar (112g)
1 tsp vanilla extract
2 tbsp (30ml) oil
1/4 cup milk (60ml)
2 tbsp fresh lemon juice (30ml)
1/4 cup sour cream/ full fat yogurt (60g)
1/4 cup melted butter (60g)
Crumble Topping
2 tbsp cold butter (25g)
1/3 cup all-purpose flour (50g)
2 tbsp white sugar
2 tbsp brown sugar
Method
1. In a small bowl, prepare the crumble by mixing cold butter, flour, white sugar, and brown sugar using your fingers or a fork until crumbly. Place in the fridge while you make the muffin batter.
2. Preheat your oven to 200°C. Line a muffin tray with paper liners.
3. In a large bowl, add sugar and lemon zest. Rub them together with your fingers until the sugar becomes pale and fragrant.
4. Add the egg and whisk with a hand whisk until the mixture becomes light and fluffy.
5. Now add vanilla extract, oil, milk, lemon juice, sour cream, and melted butter. Whisk until everything is well combined.
6. In a separate bowl, whisk together the flour, salt, baking soda, and baking powder.
7. Add the dry ingredients to the wet ingredients and gently fold until just combined, don’t overmix.
8. Toss the blueberries with 1 tsp flour, then gently fold them into the batter.
9. Divide the batter evenly between the muffin cups. Let the batter rest on counter for 5 mins, then Top each with the chilled crumble.
10. Bake at 200°C for 5–6 minutes, then without opening the oven, reduce the temperature to 175°C and bake for another 12–15 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Avoid overbaking.
11. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
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