Blueberry Crumb Muffins

5 from 2 votes

These tender Blueberry Crumb Muffins are topped with a Brown Sugar Almond Crumb that make them irresistible. Loaded with blueberries and crumbs, they are easily e one of the best muffins you'll ever make.

Prep Time30

Cook Time35

Total Time1 5

Course: Muffins

Cuisine: American

Keyword: Blueberry Muffins,, Crumb Topped Muffins, muffins

Servings: muffins

Calories: 675kcal

Author: Helen S. Fletcher

Equipment

Texas Muffin Tins or another size if preferred.

Ingredients

Brown Sugar Almond Crumble

1 ½ cups cake flour (180 grams)
⅔ cup dark brown sugar (130 grams)
4 ounces unsalted butter, cold (114 grams or 1 stick)
3 ounces almond paste (85 grams)
¼ teaspoon salt

Blueberry Crumb Muffins - please note the *substitutions at the end of the ingredient list

½ cup unsalted butter, softened (114 grams or 1 stick)
1 cup granulated sugar (200 grams)
2 large eggs
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon cardamom, optional
1 teaspoon vailla extract
1 ⅓ cup all-purpose flour* (180 grams)
½ cup white whole wheat flour** (60 grams)
½ cup milk, whole or 2%
2 ½ cups blueberries, frozen preferred
*1 ¾ cups all-purpose flour can be substituted (240 grams)
** ½ cup regular whole wheat flour can be used (60 grams)

Instructions

Brown Sugar Almond Crumble

Place the dry ingredients in the processor bowl and pulse several times to mix.
Cut the cold butter and almond paste into small pieces. Add to the processor bowl and pulse to form large crumbs starting with long pulses and then short as the crumbs come together. Do not over process or a paste will form. Refrigerate while preparing the muffins. These can also be made days in advance and refrigerated or stored in the freezer.

Blueberry Crumb Muffins

Preheat the oven to 350°F. Line the muffin tins with paper liners. The tins can be sprayed with a non-stick baking release also, but the liners do a better job of keeping the crumbs in place. Set aside.
Place the butter, sugar, and vanilla in the bowl of a mixer. Beat until well combined.
Add the eggs, one at a time, beating until completely incorporated. After the second egg is added the mixture will probably curdle. Scape well after each addition. The next step will take care of that.
Whisk the flours, baking powder, and salt together.
Add the flour and milk alternately on low speed, starting and ending with the flour. Three additions of flour and 2 of milk work well here.
Remove the bowl from the mixer and fold the frozen blueberries into the batter. Use immediately. The batter will be stiff from the frozen blueberries.
Fill the Texas muffin cups: Use a #8 disher/scooper or about ½ cup for each muffin. They should be about ¾ full.
Generously top with the Brown Sugar Almond Crumbs, pressing them into the batter. There will probably be left over crumbs. Freeze them for another use.
Bake about 35 to 38 minutes for the Texas muffin cups or until a tester comes out cleanly.

Notes

There is always an abundance of photos to guide you in the post above.

As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.

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If using regular muffin pans, use a #16 disher scooper or about ¼ cup, top with crumbs and bake for about 25 to 30 minutes until a tester comes out clean. There will be about 15 muffins.

Use frozen blueberries for a more attractive baked muffin.

Fold the blueberries in while frozen. Do not add them to the mixer. The batter will be very stiff.

Use wild blueberries if possible. There will be twice as many berries as those found in the produce department or most frozen blueberries. They are usually sweeter.

The muffins can be made any size. Just adjust the baking time.

Using disher/scoopers help make muffins the same size.

Home made almond paste is easy to make and is perfect for the Brown Sugar Almond Crumbs.

Dark brown sugar yields a deeper flavored crumb.

Cake flour is used in the crumbs for a lighter crumb.

Nutrition