BEST Blueberry Muffin Recipe (with crumble) - Crazy for Crust (2024)

FAQs

How do you keep muffins so the tops stay crispy? ›

If wrapped too early, the moisture rises to the surface, making it soggy on the outside. So, even a hint of warmth can cause them to get soggy quickly if they're not totally cooled before storing. Place muffins in a paper towel-lined resealable bag or an airtight container. Cover with another paper towel and seal.

Muffins do not fall apart easily. However when you're adding ingredients like blueberries, chocolate chips, dried fruits, nuts so on, overly moist bottom can happen which leads the muffins to fall apart.

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

The best bakery-style crumb muffins start with cake flour

Cake flour is more finely ground and has less protein, which leaves the muffins with a fine, light crumb and soft texture. Using cake flour is an easy way to avoid heavy, dense muffins even if you end up stirring just a bit too much.

Structure - although oil makes baked goods very moist and longer lasting than butter, for high rising baked goods that need more structure, like muffins, butter is a better choice. Butter is wonderful for incorporating air into baked goods.

Bake at a higher temperature initially to cause the muffins to rise quickly. Because the muffin batter is so thick, the blueberries stay in place and don't sink to the bottom of the muffins.

Mix the berries with a few tablespoons of sugar and some citrus zest. Blueberries pair well with lime but orange or lemon would work as well. You'll want to mash a few berries to release the juice but leave most of them whole. Let them sit for 30 minutes before using them.

We recommend using water; however we know that some Makers prefer to use milk to make muffins. Using milk can change the texture of the muffin to be more like a cupcake.

Coating the berries with a spoonful of the recipe's dry ingredients prevents sinking. Instead, it helps the berries adhere to the batter, keeping them well distributed throughout the muffin. And if you're using frozen blueberries, the flour will also help minimize how much the berries bleed into the batter.

If you don't drain them, you'll end up with blue-colored muffins! Also, draining helps keep excess liquid out of the batter.

What is the crunchy sugar on top of muffins called? ›

Demerara sugar is a type of minimally processed cane sugar with large, crunchy granules. It's golden-brown hue comes from small amount of natural molasses it contains. It's often used as a garnish on baked goods like muffins or as a sweetener for tea or coffee.

Choose from a variety of options, such as streusel crumbs or sugar crystals, which go on the muffins before baking, or a glaze, which you can drizzle on after the muffins are baked and cooled.

Spoon batter evenly into prepared muffin pan cups. Bake 24-28 minutes or until golden brown and toothpick inserted into center comes out clean. Cool slightly; remove from pan. Dip tops of muffins in melted butter, then in sugar.

But if you want super domed muffins with seriously tall tops, rest the batter for an hour! This will allow the flour to hydrate and absorb the liquids in the batter more fully, leading to taller domes.