Blueberry Muffins with a Crunchy Twist
Blueberry Crumble Muffins
Ingredients
Instructions
- In a saucepan, cook fresh blueberries and sugar over medium-high heat, mashing the blueberries with a spatula.
- Once boiling, reduce the heat to low and let simmer for 10 minutes.
- Remove from heat and transfer the jam to a small bowl. Stir in lemon juice and set aside to cool.
- In a mixing bowl, combine all-purpose flour, white sugar, and brown sugar.
- Pour in cooled, melted butter and mix until the mixture resembles coarse crumbs, about the size of peas. Set aside.
- Preheat your oven to 420°F and line a muffin pan with paper liners.
- In a small bowl, toss fresh blueberries with 10g all-purpose flour until evenly coated. Set aside.
- In a large bowl, whisk together 240g all-purpose flour, salt, and baking powder.
- In a separate bowl, combine melted butter, eggs, milk, vanilla extract, and sugar. Mix until well combined.
- Pour the wet ingredients to the dry ingredients little by little for 3 times, folding gently 5-6 times after each addition. (Don’t over mix)
- Once combined, gently fold in the floured blueberries, mixing just enough to distribute them evenly.
- Scoop the batter into the prepared muffin pan, filling each cup about two-thirds full.
- Top each muffin with approximately 1 teaspoon of blueberry jam. Use a toothpick to lightly swirl the jam into the batter.
- Sprinkle the crumble topping generously over each muffin.
- Bake in the preheated oven at 420°F for 15 minutes the lower the temperature to 375°F and continue baking for an additional 10 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
The baker’s kitchen was alive with the anticipation of a delicious morning treat: blueberry crumble muffins. With fresh blueberries in hand, they were eager to create a perfect balance between sweetness and texture—soft, fluffy muffins topped with a crunchy crumble and swirled with homemade blueberry jam.
Starting with the jam, the baker carefully heated the blueberries and sugar, mashing the berries to release their juices. As the mixture simmered, the aroma of warm fruit filled the air, giving the kitchen a sweet, inviting atmosphere. A dash of lemon juice brightened the jam, enhancing its flavour and bringing out the natural tartness of the berries.
While the jam cooled, the baker turned their attention to the crumble. With melted butter, flour, and a mix of white and brown sugars, the crumble topping came together in a bowl, forming small, pea-sized clumps. It was the perfect contrast to the soft muffin base—this crumble would add a satisfying crunch to each bite.
Next came the muffin batter. Whisking together flour, baking powder, and salt, the baker added in the wet ingredients: melted butter, eggs, milk, and vanilla. The mixture became rich and smooth, but not overly sweet, allowing the natural flavours of the blueberries and crumble to shine. Tossing the remaining fresh blueberries in a bit of flour, the baker gently folded them into the batter, ensuring they were evenly distributed without sinking to the bottom during baking.
With the muffin tin lined and ready, the batter was scooped into each cup, filling them just enough to leave room for the jam and crumble. A dollop of homemade blueberry jam was swirled into each muffin, the deep purple ribbons adding a visual and flavourful punch to the golden batter. Finally, the crumble was sprinkled on top, promising a crunchy, sweet finish to each muffin.
As the muffins baked, the kitchen was filled with the comforting scent of butter, vanilla, and blueberries. The high temperature at the start ensured a perfectly domed top, while the reduced heat finished the baking to a moist, tender crumb. When they emerged from the oven, the muffins were golden and topped with a beautifully crisp crumble, the blueberry jam peeking through in dark, glossy swirls.
The baker let them cool just enough before taking the first bite. The contrast of textures—the soft muffin, the juicy blueberries, and the crunchy crumble—made each mouthful an absolute delight. Sharing them with family over breakfast made the experience even better, as everyone savoured the sweet, crumbly muffins, still warm from the oven.
These blueberry crumble muffins had become an instant favourite, a perfect combination of homemade goodness and rustic charm. The baker knew they would be making these again soon—perhaps even doubling the batch next time.
