Simple Warm Blueberry Muffins with a Buttery Crumb Top

These soft fluffy blueberry muffins are the perfect sweet breakfast treat. Topped with a buttery crumble topping it adds something a little special.

• The Perfect Muffin Ratio
• Tools & Ingredients for Blueberry Muffins
  • Tools:
  • Ingredients:
• How to make Blueberry Muffins

The Perfect Muffin Ratio

Did you know that there are baking ratios or rules shall we say. Usually they will look a little like this 1:2:3:4 or 1:1:1:1. So what does that mean? Let me give you an example

Say it says 1:1:2:3, that may mean 1 part flour, 1 part fat, 2 parts sugar and 3 parts wet now This is an example I probably wouldn’t use this ratio for anything.

Now that you know about ratios you can go ahead and make your own baking recipes. Find what you are making and their ratios and go from there. No honestly it doesn’t always work that exactly but they will be very close. If you like math then you will enjoy this aspect of baking, if not then I am sorry.

So you may be thinking what is the Perfect Muffin Ratio? It goes a little like this 2:2:1:1:1. That is two parts flour, two parts wet (milk, yogurt, sour cream, etc), one part fat (butter or oil), 1 part egg and one part sugar or sweetener of choice.

So there you have it that’s the trick for muffins. Now let me share my favourite blueberry muffin recipe with you.

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Tools & Ingredients for Blueberry Muffins

Tools:

• Mixing bowl
• Electric beater or stand mixer with the beater attachment
• Wooden spoon or spatula
• Muffin tin
• Cupcake or muffin liners
• Large Cookie scoop
• Cooling rack

Ingredients:

• All purpose flour
• Granulated sugar
• Butter
• Large free range eggs
• Vanilla extract
• Milk
• Plain yogurt
• Fresh blueberries

How to make Blueberry Muffins

Preheat your oven to 400F or 200C

In a mixing bowl or the bowl of your stand mixer place the butter, flour, baking powder, salt and sugar. Beat it on a low speed until it looks like a crumb. Be warned the flour may fly out a little if you go to fast at the start. You can also so this by hand by rubbing in the butter with your fingers.

In a jug or bowl add all of the wet ingredients. these include the milk, yogurt, eggs and vanilla extract. Mix the together to break up the eggs and yogurt, it is ok if there are still some lumps we are just lightly blending them.

Once all the butter has been incorporated and there aren’t any big lumps remaining add in the wet ingredients. Mix until there are no dry clumps left in the batter.

Now add the blueberries, mix these in very gently. You want to make sure the blueberries stay whole and don’t break. So if you are using a stand mixer just put it on low for a few seconds just until they have evenly distributed through the batter.

In a muffin tin line them with standard sized liners. Then using a large cookie scoop add the batter to the liners. Spread the batter evenly between twelve to fourteen liners.

Make the crumb

Please note you can omit the crumb.

Using the same mixing bowl, save dirtying more dishes, make the crumb. To do this add the flour, sugar and butter and rub in together until it looks like breadcrumbs.

Takes these crumbs and sprinkle them over the top of each muffin. Use your own discretion as to how much you would like to add. I like to sprinkle over just enough to completely cover the top.

Place the muffin tin into the preheated oven and bake for twenty minutes. They should be lightly golden when ready, the crumb tends to make them appear lighter so watch for that.

Take the muffins out of the oven and place onto a heat proof surface so that they can cool for a few minutes.

Once you can handle the muffins without burning yourself remove each one from the tin and place them onto a cooling rack so they can finish cooling.

These muffins are the best if you can eat them fresh, but they can be stored in an airtight container for up to a week.