Make sure to bake them until a toothpick comes out clean, or with a few moist crumbs. Don’t over-bake: this may seem self-explanatory, but over-baking can really dry the muffins out.To keep them soft and fluffy, mix the flour into the wet ingredients with as few strokes as possible. Don’t over-mix the ingredients: over-mixing the wet and dry ingredients is a recipe for tough, gummy muffins.It always ensures that your muffins are super moist! In another bowl cream butter and sugar, add in egg. Make a well in center of dry ingredients. This thickens the batter to help support those beautiful muffin tops. Instructions In a large bowl put flour, baking powder and salt. As the batter rests, the starches absorb moisture from the eggs, milk, and sour cream. However, if you’re short on time, even an hour in the fridge will make a difference. Ideally, you would prepare the batter in advance and chill overnight. Line a 12 count muffin tin with paper liners or grease generously to prevent sticking. Chill the muffin batter: to get those dreamy bakery-style muffins with perfect domed tops, one of the key tricks is to actually chill your muffin batter before baking.
#BLUEBERRY MUFFINS WITH CRUMB TOPPING HOW TO#
Have you ever had a blueberry muffin that was dry, crumbly, and just generally lackluster? It may have tasted okay but the texture was all wrong or they were just flat? Here are my tips for how to avoid that: Perfect for serving at breakfast or brunch with coffee.They are bursting with fresh blueberries.Combine topping ingredients together in a medium-sized bowl until it becomes crumbly. Made with butter and sour cream, they’re extra rich and moist. Instructions Preheat oven to 425 degrees.They are easy to make–all you’ll need are some basic baking ingredients and a mixer.Step 2: In a large mixing bowl add the dry ingredients and whisk together. They’re so fluffy and moist that this may just be the only blueberry muffin recipe that you need!Īnd if that doesn’t convince you, here is why else I love these muffins: Crumb Topping: 30 g all purpose flour 20 g brown sugar (or granulated sugar if you prefer the muffins to be sweeter) 18 g unsalted butter (No need to soften) 0. Step 1: In a small bowl add the crumb topping ingredients and mix until combined and set aside. While I love experimenting with different type of blueberry muffins, today I’m sharing a classic! These are fluffy and moist blueberry muffins with a crumb topping–because I wholeheartedly believe that a crumb topping makes almost any muffin better. If you’ve followed me for a while, you’ll quickly discover that blueberry muffins and I have a relationship where they exist and I like to make a lot of them….like these browned butter lemon poppyseed blueberry muffins that were the last iteration of the classic blueberry breakfast pastry. These crumb top blueberry muffins are big, fluffy, and all around delicious.
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