I love blueberry muffins, but blueberry muffins with crumb toppings – I love more.
Berries are hard to come by in Manila. You have to go to specialty groceries or farmer’s market to get a glimpse of them. I know I wasn’t exposed to them when I was young, until I moved to the US and was amazed at boxes of blueberries, raspberries and blackberries lined up at a grocery store a few blocks away.
My mom used to bring me home some cooking magazines and cookbook during one of her frequent travels to California. I was always amazed at all those yummy-looking recipes, but felt so intimidated by the ingredient list you certainly cannot get so easily here in the Philippines. I just ended up staring at the photos!
Blueberry muffins might be one of the basic things you can whip up in your kitchen, but to me this is all something new and exciting. Especially when you carefully fold the fresh berries into the batter, just to let them wishfully explode inside the muffins while baking. I used fresh blueberries for this recipe, but you may also use frozen ones if they are available.
My favorite part is the topping! You get that sweet and crunchy top then moist bread filled with fresh blueberries. I liked that it tasted better than the ones I get from a coffee shop, which means total success for me!
This recipe will yield 12 regular-sized muffins. I love them best when warm out of the oven and with my morning coffee.
- 1/2 cup walnuts, finely chopped
- 4 tablespoons brown sugar
- 1 tablespoon all-purpose flour
- 2 tablespoons unsalted butter, melted and cooled slightly
- 2 1/2 cups all-purpose flour
- 1 3/4 teaspoon baking powder
- 1 cup granulated white sugar
- 2 large eggs
- 1 cup milk*
- 1/2 cup canola oil (or vegetable oil)
- 1 teaspoon vanilla extract
- 1 1/2 cup fresh blueberries
- Preheat oven to 400 degrees F.
- Line 12-cup muffin pan with liners. Set aside.
- To make the crumb topping: Combine all ingredients ( walnuts, brown sugar, flour and butter ) in a small bowl using your fingertips until mixture resembles coarse crumbs. Set aside.
- To make the batter: In a medium bowl, whisk together wet ingredients (eggs, milk, canola oil and vanilla extract) until well combined. Mixture will be pale and yellow. Set aside.
- In a large bowl, sift together dry ingredients (flour, baking powder, and white sugar) Mix until well combined.
- Make a well in the center of the dry ingredients and pour in wet ingredients. Gently mix just until well combined. Do not over mix!
- Gently fold in blueberries. The batter will be thick and lumpy.
- Scoop out batter into prepared muffin tins, filling almost to the top.
- Sprinkle crumb toppings evenly over each muffin. (about 1 tablespoon ne each muffin)
- Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool for about 10 minutes before serving. Enjoy!
- *Buttermilk is the preferred choice for moist(est) muffins. I used 2% regular milk.
- Best eaten the same day.
- Store in an airtight container at room temperature for 3-5 days.
- Can be stored in the freezer for up to 3 months.