#Blueberry muffins with crumb topping how to#

Spoon topping evenly on top of each filled muffin cup, gently pressing it down onto the surface so it sticks. But, once cooled, they will keep in an airtight container at room temperature for up to three days. Make the crumb topping: In a small bowl, use a fork to mix all of the crumb topping ingredients together.

Muffins are at their prime on baking day.

Or, if someone is allergic, you can leave out the nuts entirely or substitute ½ cup old-fashioned rolled oats. You can substitute chopped pecans, almonds, or pistachios for the walnuts if you like.

Chopped walnuts add great crunch and a hint of earthiness to the streusel.

If using frozen berries, defrost them completely first and thoroughly drain any liquid before folding them into the batter. Frozen berries may turn the batter purple, which is fine if you think it's fine. Fresh or frozen, farmed or wild - whatever you like. I tend to think of these muffins as a summertime treat, but you can make them any time of year and use any kind of blueberries.If you prefer, you can substitute Icelandic skyr or sour cream with no further changes to the recipe. You can use any fat percentage that you like. Lightly sweet vanilla-flavored Greek yogurt helps create a light, tender crumb and a balanced flavor.Let muffins cool for five minutes in the pan and then remove to a wire rack to cool completely.Bake for about 24 minutes, until a tester comes out almost clean.Cover the surface of each muffin with topping and press lightly.Preheat the oven to 400☏ and line a muffin pan with paper liners and set aside.

#Blueberry muffins with crumb topping how to#

Pour the melted butter overtop and stir to incorporate into the dry ingredients. How to Make Blueberry Muffins with Crumble Topping.To make the crumble topping, stir together the flour, brown sugar, nuts, cinnamon and salt in a small bowl.One by one, mix in the remaining halves of the flour and yogurt, beating on low after each addition.Follow with half the yogurt mixture, again beating on low until just incorporated.Add half the flour mixture and beat on low until just incorporated.In the bowl of a stand mixer fitted with the paddle (or a large mixing bowl with electric beaters), beat together the 4 tablespoons butter and the 1 cup sugar until lightened in color and texture, about 3 minutes.In a small bowl, stir together the yogurt and vanilla extract.In a medium bowl, stir together the 2 cups flour, baking powder, baking soda, and ½ teaspoon salt.If your pan isn't unimpeachably nonstick, it's wise to spray the top with nonstick spray or rub it with a little bit of oil before baking, especially if you're making 12 muffins, since they'll rise up around the edges of the cups. Line a standard muffin pan with paper liners. Preheat oven to 350☏ with a rack in the center.