Soft and fluffy blueberry muffins loaded with fresh and plump blueberries and topped with a sugary buttery crumb topping.
Not only is it berry season but Father’s Day is this weekend. I don’t know about anyone the men in your lives but my husband thoroughly enjoys a good blueberry muffin. Really he could live with or without the crumb topping, maybe it’s a woman thing, we like that delicious crumbly topping!? I certainly do!
If there were a choice, I would choose crumb topping every time.
Blueberry muffins are such a fun and easy thing to make with kids too, you really cant screw up muffins. Well, I shouldn’t say you cant because I’ve definitely had my fair share of muffin mishaps.
Like when they stuck to my pan and I swear only a jack hammer could get those out. Has that ever happened to you? I usually use liners now, I like the paper chef brand (not sponsored I just like them) because they don’t stick, like ever. Or you get a really good muffin pan.
Right now you can get your hands on pounds upon pounds of delicious, fresh (and cheap) berries. I stockpiled on blueberries and decided to make some extra special, extra yummy, extra crumbly topped blueberry muffins.
One of my most favorite food memories as a little kid was going to our local grocery store and my mom would treat me to a giant blueberry muffin. It was a small town in Alaska and back then they were pretty limited on bakeries (really, limited on all things). I still remember them and the way they smelled. Slightly firm muffin top with crispy edges and a mile high, it must have been bigger than my head, or so it seamed.
In the years since I’ve learned a thing or two about muffins and in no way do I think I am the wisest muffin maker, or muffin guru, I’ve just made lots of muffins and learned a thing or two. So you can take, or leave, what I’ve found to be true about baking muffins.
Here are my tips for the perfect, big muffin top, muffins.
- Start the oven off at a high temperature, 425 degrees seems to work best for me
- Try to have the refrigerated ingredients at room temperature
- Fill the muffin cup all the way to the very brim and even a little extra on top wouldn’t hurt
- Don’t over mix the batter. We read it all the time, don’t over mix (so obnoxious, right, we get it already), but seriously, just don’t do it. A few simple stirs to incorporate it and we’re good.
- If you are baking with your kids thats a whole different story, my kids want to stir the batter for a solid 10 minutes (laughing as I type this, cute kids)
- Don’t open the oven door to “peek”, they are okay in there, turn on your oven light!
- Use a toothpick to insert it in the center of the muffin to check for doneness, it will come out clean when cooked through
I add lemon zest to the recipe, just to give it something a little extra and the zest transforms the flavor and gives it a fresh taste. Once you zest the lemon (which completely transforms the muffins for the better) your house will be filled with the scent of lemon. Plus the vanilla extract. Your house will smell like heaven, baking heaven folks. Prepare to be transported to a happy (and hungry) state of mind. It’s truly divine.
Whether you make these muffins for Father’s Day or just because it’s a Wednesday, you will enjoy baking and of course, eating them!
Blueberry Crumb Muffins
- 1/2 c butter softened
- 1 c sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp lemon zest packed
- 2 c flour
- 3/4 tsp salt
- 2 tsp baking powder
- 1/2 c whole milk
- 12 oz blueberries washed and drained
- 6 tbsp flour
- 1 tbsp white sugar
- 2 tbsp brown sugar
- 2 tbsp cold butter cubed
- splash of vanilla
- Preheat the oven to 425.
- In the bowl of a stand mixer, cream the butter and sugar for 5 minutes until light and fluffy.
- Add the eggs, one at a time, make sure they are well mixed in after each one.
- Add the vanilla.
- In a separate bowl combine the flour, salt, baking powder and lemon zest.
- To the creamed mixture alternate adding the dry ingredients and milk, do not over mix.
- Don’t wait until the batter is completely combined, add the blueberries while it still looks messy. Fold in to the batter until just combined.
- Line a 12 cup muffin tin with liners, evenly disperse the batter into each liner and top with the crumb.
- Bake for 5 minutes at 425 and then turn the heat down to 375 and continue baking for 20 minutes.
- Check by inserting a toothpick in the center.
- If it comes out clean they are done.
- Cool until they aren’t too hot to handle and then transfer the blueberry muffins to a wire rack.