I love all kinds of muffins, lemon poppyseed, chocolate, cream cheese, but the one I always go back to is blueberry. These blueberry muffins are something special compared to other recipes. It has a special crumble topping that puts the finishing touch on these baked goods. Try for yourself and you’ll fall in love!
**Helpful tips and common mistakes
Anyone can make ordinary blueberry muffins, but the real special ones have a cinnamon sugar crumble on top to send them over the edge. A little tip for the blueberries: if you toss them with a little sugar, just enough to coat, the sugar will prevent the berries from bleeding out the blue color into the muffins. You can use either frozen or fresh blueberries, but in my experience, frozen blueberries do not bleed as much as fresh do.
When making the topping, use room temperature butter to make it easier to mix with the other ingredients. Make sure not to top the muffins with too much of the crumb topping. Too much crumble and the muffins will sink from the weight.
I went overly generous with my muffin portions and made 6 extra large ones instead of 8 causing them to have huge muffin tops (my favorite part!). What can I say, I’m a generous baker!
These muffins are perfect for breakfast, a snack, or dare I say, dessert. I have also made these with cranberries and the outcome was still great. Experiment yourself with other fruits!
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