American blueberry muffins with crumbles are an actual coffee shop classic: fruity, lush, fluffy, crunchy, pretty, and delicious. Even more, blueberry muffins are easy to make and, if you keep one point in mind, perfect for baking beginners. So get your whisk on!
Taste and Occasion
Blueberry crumble muffins also taste good with frozen fruit, but fresh, they are better. Until I was really satisfied with my blueberry muffins recipe, it took a while this time. The first alternative was not "muffin-like" enough because I first used a cake batter, which is typical for muffins. The second alternative, with sour cream, had a strange consistency. And the amount of crumbles was always too little anyway 😉 .
Ingredients
After some tinkering, ingredient swapping, and quantity adjustment, these "perfect" American blueberry muffins with buttermilk and crumbles came out for me. The crowning glory of the muffins is the oatmeal crumble topping. The critical thing with blueberry muffins (as with all other muffin recipes) is to mix the dry ingredients with the wet ingredients very briefly but thoroughly, of course.
How to make the American Blueberry Muffins
Let's go: First prepare the crumble. To do this, briefly knead the very cold butter in pieces with the other ingredients, then crumble with your fingers to form crumbles. Place in the refrigerator. Preheat the oven to 350°F/175°C. For the muffin batter, whisk the melted, slightly cooled butter first with the sugar, then with the eggs and buttermilk. Mix the remaining dry ingredients in a second bowl. Add to the liquid ingredients and mix everything briefly (!) but thoroughly. In no case, stir too long! Finally, carefully fold in the washed berries.
Now, divide the dough into 12 muffin cups (preferably silicone) and place the cups in a muffin tray. Sprinkle with the prepared sprinkles. In the end, bake muffins for about 25 minutes until golden brown.
Top Tip
The baking soda, combined with the baking powder, results in a fluffy dough. Because of the baking soda, the tart buttermilk has to go into the crumble muffins.
Recipe Card
American Blueberry Muffins
Ingredients
For the muffins
- 230 grams (1 ⅘ cups) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch salt
- ¼ teaspoon (⅓ teaspoon) lemon zest, grated
- 2 eggs, medium
- 110 grams (⅔ cup) sugar, preferably half white, half brown
- 110 grams (½ cup) butter, liquid
- 110 milliliters (7 ½ tablespoons) buttermilk
- 160 grams (1 cups) blueberries
For the crumble
- 60 grams (⅓ cup) butter, very cold
- 35 grams (3 tablespoons) sugar
- 40 grams (⅓ cup) all-purpose flour
- 30 grams (2 tablespoons) oatmeal
Instructions
- First prepare the crumble. To do this, briefly knead the very cold butter in pieces with the other ingredients, then crumble with your fingers to form crumbles. Place in the refrigerator. Preheat the oven to 350°F/175°C.
- For the muffin batter, whisk the melted, slightly cooled butter first with the sugar, then with the eggs and buttermilk. Mix the remaining dry ingredients in a second bowl. Add to the liquid ingredients and mix everything briefly (!) but thoroughly. In no case, stir too long! Finally, carefully fold in the washed berries.
- Divide the dough into 12 muffin cups (preferably silicone) and place the cups in a muffin tray. Sprinkle with the prepared sprinkles. Bake muffins for about 25 minutes until golden brown.
Ingredient substitutions
Variations
Nothing can go wrong if you take the tip with the stirring to heart. You can already look forward to super delicious blueberry muffins with crumbles. By the way, they are also an excellent pastry for summer parties because the muffins taste delicious for everyone and do not melt in the heat.
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