COOK WITH MEG: Blueberry Almond Crunch Muffins
These muffins are the ultimate “bakery” style muffins, made at home. Fluffy, crumbly and bursting with blueberry goodness, you will never buy store bought again!Created by Meg Tucker for From Yolk to Table: Cook With Meg presented by Egg Farmers of New Brunswick
Equipment
- Bowls + spatula
- Muffin tin with liners
- Tin foil for under the muffin tin (to prevent bubble over)
Ingredients
MUFFIN INGREDIENTS
- 1½ cups all-purpose flour
- ¾ cup white sugar
- 2 tsp. baking powder
- ½ tsp. salt
- ⅓ cup vegetable oil
- 1 large egg
- ⅓ cup milk, or more as needed
- 1 tsp. vanilla extract + ½ teaspoon almond extract
- 1 - 1½ cups fresh blueberries
MUFFIN CRUMB TOPPER
- ½ cup white sugar
- ⅓ cup all-purpose flour
- ¼ cup butter, cubed
- 1 ½ tsp. ground cinnamon
- Pinch of salt
Instructions
LET'S MAKE THE CRUMB TOPPER
- In one medium bowl, let’s work the butter, sugar, flour and cinnamon together with our fingers for a couple of minutes until it’s like crumbly sand. At first it will be super flour’y and fluffy, but after a couple of minutes it really comes together like a crumb.
- Once you’re at this stage, pop the bowl back into the fridge to chill while we make the muffin batter.
LET’S MAKE THE MUFFIN BATTER
- Preheat the oven to 400°F and line a muffin tin with muffin liners/wrappers.
- In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder and salt.
- In a large measuring cup, add your oil, egg, vanilla, almond extract and milk and whisk to combine.
- Gently add your wet to the dry, and combine it all, without overmixing. We just want to make sure there are no pockets of dry ingredients showing.
- Gently fold in the blueberries, saving a few for on top.
- Generously sprinkle the crumb topper over each muffin (you might have a little extra leftover, just pop into a storage bag into the freezer for next muffin batch)
- Dot a few more blueberries onto each muffin then into the oven they go, until golden brown.
- Lay a piece of tin foil on the oven rack…in case any of the crumble butter spills up and over.
- HOW DO WE KNOW WHEN THEY ARE READY? All ovens vary, and the size of your muffin tin makes a difference. IF you’re doing 9 JUMBO bakery style, they’ll need 30+ mins to make, but if you have 12 regular muffins they need about 25 mins. Just keep checking and test with a toothpick.
Notes
BE SURE TO TAG US WHEN YOU MAKE THE RECIPE!