The batter will be very thick, but resist the temptation to over mix! Because over mixing will cause your muffins to bake up dense.Before assembling the muffin batter, you’ll want to bring your butter, egg, egg yolks, sour cream, and milk to room temperature.Just be sure not to thaw them before adding to the batter. I used fresh blueberries in this recipe, but have a feeling frozen would work.If it’s a little soft, try popping it in the freezer for a few minutes. The colder the crumb the better, so don’t be afraid if the crumbs are super firm! Also, make sure the butter you’re using for the crumb is very cold to start with. I suggest making the crumb topping before the muffin batter, that way it has time to chill in the fridge while you prep and assemble to muffin batter.It’s OK if there is a little flour not mixed in. So much texture and flavor going on already! There are just 3 ingredients in the crumble: ½ cup of sugar and ½ cup of flour, then 3 tablespoons of softened butter. vigorous taste testing) found it wasn’t necessary. Originally I’d planned on making a glaze to drizzle on top, but upon inspection (i.e. Today’s recipe has two parts: the jumbo blueberry muffin base and the buttery crumbs.
Each time I leave home with a batch, I come back with nothing but crumbs. They’re my go-to because a) they’re super easy and b) I’ve honestly never crossed paths with a human being who doesn’t love a homemade blueberry muffin.
My running partner is a sucker for a good muffin. I’ve baked these blueberry crumb muffins multiple times in the past and everyone always goes crazy over them! I’ve bought them to meetings, neighbors, lunch dates, picnics, and even the gym. Back to today’s new recipe for extra large and extra delicious blueberry crumb muffins! In typical Ashley fashion, I’ve gone and taken us off track. Thinking something with lots and lots of chocolate.
#Blueberry muffin crumb topping recipe how to
I’m super excited because this is the first jumbo muffin recipe to make its way onto my blog! Although last month I did show with you how to make mini pineapple upside-down cakes in a jumbo muffin tin so that kind of counts, right? And I’m already dreaming about what to make in my jumbo muffin tin next. So can we please eat these for breakfast everyday?! ↓ Is there anything better than a fresh batch of jumbo blueberry muffins?! I think not! Because buttery crumbs and so juicy blueberries are an irresistible combination. Giant Blueberry Muffins with Streusel Topping Kristen is available for editorial and photography projects, speaking engagements and ambassador partnerships with your brand.These Jumbo Blueberry Crumb Muffins are moist, fluffy, and taste even better than the ones from the bakery! Loaded with blueberries and topped with tons of buttery crumbs, these muffins are always a crowd-pleaser! Perfect for breakfast or as an after-school snack! An avid reader, a kind of runner, a horrible gardener, and the wife of an outstanding man, Kristen’s ultimate life goal is to connect and create meaningful relationships with others. Kristen is a busy mom of 4 young kids, loves to entertain, has a passion for photography, and believes in keeping things simple. Her freelance writing career spans working with magazines on a local and national level as well as creating valuable web content for a variety of sites across the web. Kristen has expanded her reach to include working with major brands (Bush’s Beans, Green Mountain Coffee, Hallmark,Zatarain’s…just to name a few) as well as providing editorial content and direction for nationwide print publications and websites. Since early 2006, Kristen has been sharing her favorite recipes, photographs and life stories with an ever growing audience of engaged readers. Kristen Doyle is the creator of the award winning website, Dine & Dish.
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