Bakery-style blueberry muffins with crumb topping
Laura in the Kitchen · ♥ 1.9K likes · 55.5K views · 2 min video
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Read about blueberries in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Whisk eggs and granulated sugar in a large bowl until frothy and pale, a couple of minutes.
- dry ingredients
- buttermilk
- vanilla powder
Add the dry ingredients, reserving a little, then the buttermilk and vanilla powder; whisk.
- blueberries
Toss the blueberries in the reserved dry mix so they do not sink, then fold them into the batter with a spatula.
Divide into the muffin tin with a large ice cream scoop, filled to the very top for 12 huge muffins, or two thirds full for 18.
- all purpose flour
- granulated sugar
- cinnamon
- cold butter
For the topping, mix all purpose flour, granulated sugar and a little cinnamon with the fingertips, then cut in cold butter with fingers or a pastry cutter; sprinkle over the muffins.
The crumb topping
Bake at 400 degrees, about 25 minutes for full-size cups, 20 to 22 minutes for two-thirds-full cups.