A few weeks ago I was leaving for work, running about a minute late as per usual. Frantically getting the kids in the car and rushing back inside to grab my lunch. I realized that I hadn’t made myself anything to eat that morning, and my lunch break wasn’t going to be until after 2pm that day. I hurried and threw together some ingredients into my Nutribullet to make a smoothie – and I’m not exactly sure what happened, but long story short – the smoothie tasted… TERRIBLE. I took two big sips to hope to tide my belly over for a bit, dumping the rest – and rushed to the car.
When I was dropping off the kids with the sitter I realized how hungry I really was – and decided to see if she had a snack to-go style like a poptart or something that I could take for the road. She said, ‘Well – I don’t have poptarts – but I did just make some blueberry muffins! She threw some into a baggie and I ran out the door. So sweet!
And oh-my-word. They were the best blueberry muffins I’d ever had – so perfectly sweet and blueberry-y and crunchy on top.
For the days following, I was craving more blueberry muffins. I tried a few recipes. I wanted that crunchy top! The first few I tried were.. well – not great. The problem was mostly that the muffins had a strudel topping – I didn’t want that. So I decided to just ask my sitter for her recipe – which she gladly handed over to me. (Yay!). In my research on blueberry muffin recipes I had discovered a few extra tricks for making your blueberry muffins extra tasty AND beautiful! I have made two large batches of this recipe and both times they have turned out perfectly.
Crunchy Top Blueberry Muffins
- 2 Cups Flour
- 2 tsp. Baking Powder
- 1/4 tsp. Salt
- 1/2 Cup Butter, Softened
- 1 Cup Sugar
- 2 Eggs, Room Temperature
- 1/2 Cup Buttermilk (Regular milk works, too)
- 1 tsp. Vanilla (I have also omitted this and it tasted just as good)
- 1 Cup Blueberries (Fresh or frozen) plus extras for topping
- Course Sugar for topping (Sugar in the Raw)
- Preheat oven to 375 F.
- Line muffin pan with paper liners or grease the muffin pan.
- In a small-medium sized bowl – mix flour, baking powder, and salt. Set aside.
- Use a large bowl and mixer to cream butter and sugar.
- Add in eggs one at a time and mix well. Add buttermilk and Vanilla. Mix well.
- The rest of the mixing will be done by hand, so remove bowl from stand mixer.
- Slowly add the dry mixture to the liquid mixture, mixing by hand until just incorporated.
- Gently fold in blueberries.
- Using a large cookie scoop or spoon – fill each liner 3/4 of the way full with mixture.
- Here’s the trick to making them extra pretty: Use 2-4 blueberries to top each muffin, pushing in just slightly into the dough.
- Sprinkle course sugar over the top generously to create a nice crunchy topping.
- Place muffins in preheated oven for 20-22 minutes – insert toothpick to be sure cooked through.