Deliciously light, moist, tangy and sweet. These Blueberry Crumble Muffins are perfect for brunch still warm from the oven!
Muffins for breakfast always feel very American to me, or like I’m eating breakfast in a hotel. Even though there’s fruit in them, it feels naughty and therefore extra delicious! Banana Nut, Cherry, Raspberry – so many great options! For now though, blueberry is the star of the show. And not just blueberry, blueberry crumble. ‘Cos everything’s better with crumble!
The recipe is a small batch – only making 6 muffins – and they’re SO delicious still warm from the oven. Perfect for a late weekend breakfast or brunch!
So what makes a blueberry crumble muffin tick?
Honestly is there anything worse than a dry muffin? Thankfully, these are anything but! They’re super moist, which is due in part to the addition of yoghurt and milk in the muffin batter. The light fluffy nature of a great muffin comes from mixing the batter till JUST combined. The more you mix it, the tougher the muffin is going to be as you’re forming gluten strands in the flour. So definitely err on the side of caution when mixing.
Fruit in cakes often sink, as they’re denser than the cake batter. This can be avoided by coating them in a little flour before adding them to the batter. For me, this is definitely a personal preference when it comes to muffins. With a cake you could run the risk of not having any fruit in your slice. But with muffins, there’s no fear there. So for me, its an extra step that isn’t always necessary.
Now, the final touch. The muffins crowning glory – the crumble! It gives a little crunch to the otherwise soft muffin, and a really delicious sweetness that pairs so well with the tart blueberries. For me, the crumble is what makes this muffin extra special and SO moreish.
I really hope you like this recipe and have a great breakfast!
Blueberry Crumble Muffins
- 55 g unsalted butter room temperature
- 50 g caster sugar
- 25 g light brown sugar
- 1 large egg
- 60 g plain/greek yoghurt
- 1 tsp vanilla extract
- 110 g plain flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 30 ml whole or semi-skimmed milk
- 125 g blueberries
- 60 g unsalted butter chilled and diced
- 40 g soft light brown sugar
- 75 g plain flour
- Firstly, line a 6-hole muffin tin with muffin cases. Then preheat the oven to 215C/205C Fan/Gas Mark 7.
- For the muffins: Place the butter and both sugars into a large bowl and beat together until creamy. Then add the yoghurt, vanilla, egg and mix until combined. Sift in the dry ingredients and mix until just combined. Add the milk and mix again until just combined. Finally, stir in the blueberries, then divide the batter between the 6 muffin cases. Set aside while you make the crumble.
- For the crumble: Place the chilled diced butter into a medium bowl with the sugar and flour. Rub the mixture between your fingertips until you’re left with a breadcrumb style texture – leave some crumbs larger than others. Sprinkle the crumble over each muffin batter.
- Bake the muffins for 5 minutes. Then turn down the temperature to 175C/155C Fan/Gas Mark 4 and continue baking for another 18-20 minutes. The muffins will be golden and a toothpick inserted into the centre should come out clean. Let the muffins cool in their tins for 10minutes, then remove and place on a cooling rack to continue cooling.