Do not thaw the blueberries if you are going to use frozen ones. Wash and dry blueberries. You can pat the blueberries dry with paper towel, or let them air dry on a wire rack. (See pictures above for “how to make large pea-size crumbs”.) Cover the bowl with lid or food wrap, keep it in the refrigerator.Ģ. Add unsoftened butter, brown sugar, and all purpose flour to a small bowl. 80 g brown sugar (or granulated sugar if you prefer the muffins to be sweeter)ġ.250 g all purpose flour (Or cake flour for a fluffier texture).150 g milk (Or plant based milk, such as soymilk, almond milk, or coconut milk.).80 g egg (About 2 small eggs, or 1½ extra large eggs).18 g unsalted butter (No need to soften).20 g brown sugar (or granulated sugar if you prefer the muffins to be sweeter).Muffin Liners (I used reusable silicone ones).In this way, we can easily sweep the crumb topping scattered on the muffin pan into the empty muffin liners, and take away the empty muffin liners to get a nice and clean muffin pan. An extra trick for keeping your countertop clean: Line all the muffin cups with muffin liners.Īlthough this recipe only make 6 muffins, I’d suggest you to line all the muffin pan with 12 muffin liners.The hint of lemon and tart blueberries are so good in these muffins. Also, if you love these strawberry blueberry muffins, check out this recipe for lemon blueberry muffins. Leave a comment below letting me know if you make these muffins! I would love your feedback. You won’t get a super crumbly topping, but they would still be a little crisp and sweet on the top. If you’re looking for something a little less messy, you could just top these muffins with some cinnamon sugar. But, I’ll tell you this crumb topping was #worthit. My muffin tin was a little messy after adding the crumb topping and baking the muffins.
You wan the butter to still have some texture (a little smaller than a pea). When it comes to the cold butter, using your hands is easiest to make sure everything is well mixed but not over mixed. I would highly recommend using your hands to mix the crumb topping. It’s ok if it happens to a few berries, but it will tint the color of the batter.Īllow the muffins to cool for 10-15 minutes before taking them out of the tin and cooling on a drying rack. When you fold in the berries be super careful to not burst the blueberries or mash the strawberries. There’s just something about Michigan blueberries that really make a difference. I used fresh strawberries and fresh blueberries (that we picked in West Olive) for this recipe. The combination of a sweet strawberry with a tart blueberry is what truly makes these muffins delicious. My nephews gave this strawberry blueberry muffins recipe two thumbs up! Strawberry Blueberry Muffins These muffins are perfect for breakfast, morning or afternoon snack, and the best part is they’re kid approved.
Then for something a little extra, I added a crunchy/sweet/crumbly topping that really takes these muffins to the next level. What do you get when you combine strawberries and blueberries in a muffin? The best combination ever! I had a handful of strawberries and blueberries that needed to be used, so I whipped up these delicious muffins. Holly This is the best blueberry muffin recipe I have found, big fluffy muffin tops and incredibly crunchy streusel.
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