Blueberry Muffins
Here is a recipe for Blueberry Muffins, inspired by American style muffins! These muffins are super moist and still have a slightly crunchy top thanks to the crumble I add just before baking. I can already recommend doubling the quantities because these muffins won’t last long!
Blueberry muffins, a classic that works every time!
Muffins in general, but especially blueberry muffins, are a classic that can be enjoyed for any occasion:
- For breakfast or a brunch
- As a dessert to a light meal such as a salad
- To take with you on a picnic
- For a birthday party
- For a buffet at a party with friends
And you can prepare them all year long! If blueberries are not in season, frozen blueberries are also perfect for making these muffins.
More individual cake recipes
Blueberry Muffins Recipe
For 12 muffins, you need the following ingredients.
Ingredients
- 120 g butter, soft
- 130 g of sugar
- 2 eggs
- 250 ml of milk
- 350 g of flour
- 10 g of baking powder
- 1 teaspoon of cinnamon
- 200 g fresh blueberries, or 250 g frozen blueberries
For the crumble
- 70 g of flour
- 40 g brown sugar
- 40 g butter, soft
- 1 teaspoon of cinnamon
Are you missing an ingredient? Here are some tips on how to substitute certain ingredients.
Preparation
Preheat oven to 185°C (fan oven).
Mix the butter and sugar, then add the eggs one by one. Whisk with a hand mixer.
Then mix in the flour, baking powder and cinnamon. Stir it into the batter a little at a time. Pour in the milk. Mix well. Finally, add the blueberries and mix gently so they don’t break.
Prepare the crumble by mixing the flour, sugar and cinnamon and then add the butter with your hands, crumbling it into a sandy texture.
Butter a muffin pan. If necessary, place muffins liners. Divide the batter among the pans. Add the crumble on top.
Bake for 20-25 minutes at 185°C.
Frequently Asked Questions
Can I substitute some of the ingredients ?
As with every blog post, here are some tips for substituting ingredients in this recipe:
- Blueberries: You can replace blueberries with other fruits such as raspberries, blackberries, apples or currants.
- Crumble: You don’t have to add the crumble. You can replace it with a lemon glaze.
- Flour: You can replace half the flour with ground almonds.
- Milk: You can replace cow’s milk with plant-based milk such as almond or oatmeal milk.
- Eggs: You can replace the eggs with 150 applesauce, a mashed banana or a tablespoon (7 g) of chia seeds mixed with 45 g of water.
Can we make these muffins in advance?
Yes, you can prepare the muffin batter up to 24 hours in advance by storing it in a bowl covered with cling film in the refrigerator.
How long do these muffins keep?
These muffins can be stored for 4 to 5 days at room temperature in a closed container or covered with cling film.
Can we freeze these muffins?
Yes, you can! In fact, that’s what I did.
Don’t hesitate to leave me a comment, it always makes me happy!
You can also find me on Instagram, Facebook and TikTok to see behind the scenes of my blog
Blueberry Muffins
Click on the stars to rate!
Ingredients
- 120 g butter soft
- 130 g of sugar
- 2 eggs
- 250 ml of milk
- 350 g of flour
- 10 g of baking powder
- 1 teaspoon of cinnamon
- 200 g fresh blueberries or 250 g frozen blueberries
For the crumble
- 70 g of flour
- 40 g brown sugar
- 40 g butter soft
- 1 teaspoon of cinnamon
Instructions
- Preheat oven to 185°C (fan oven).
- Mix the butter and sugar, then add the eggs one by one. Whisk with a hand mixer.
- Then mix in the flour, baking powder and cinnamon. Stir it into the batter a little at a time. Pour in the milk. Mix well. Finally, add the blueberries and mix gently so they don’t break.
- Prepare the crumble by mixing the flour, sugar and cinnamon and then add the butter with your hands, crumbling it into a sandy texture.
- Butter a muffin pan. If necessary, place muffins liners. Divide the batter among the pans. Add the crumble on top.
- Bake for 20-25 minutes at 185°C.
