Three blueberry muffins served with milk and a basket of blueberries

Buttermilk Blueberry Muffins with Crumble Topping

We think breakfast and brunch always go better with muffins! If you love muffin tops, you’ll be crazy about the maple crumble topping. Don’t stop ‘til you reach the bottom, though, because every bite is exploding with sweet blueberries nestled in the rich buttermilk muffin. These are bakery-quality muffins you can make at home, and they’re ready in a jiffy!

YIELDS

14 muffins

PREP TIME

15 minutes

COOK TIME

20 to 25 minutes

INGREDIENTS

For the crumble topping:

½ cup (63 g) all-purpose flour
¼ tsp (1 g) ground cinnamon
¼ tsp (1 g) ground nutmeg
¼ tsp (2 g) salt
¼ cup (57 g) butter, melted
3 tbsp (42 g) Redpath® Golden Yellow Sugar
½ tsp (2 ml) pure vanilla extract

For the Muffins:

2 ¼ cups (281 g) all-purpose flour
½ cup (109 g) Redpath® Golden Yellow Sugar
½ cup (100 g) Redpath® Granulated Sugar
2 tsp (10 g) baking powder
½ tsp (3 g) baking soda
½ tsp (3 g) salt
½ tsp (1 g) ground nutmeg
½ cup (125 ml) buttermilk
¼ cup + 2 tbsp (85 g) butter, melted
1 egg, lightly whisked
2 tsp (4 g) finely grated orange zest
1 ½ tsp (7 ml) pure vanilla extract
½ tsp (2ml) pure almond extract
1 ½ cups (222 g) blueberries

Golden Yellow Sugar

INSTRUCTIONS

Preheat oven to 425ºF (218ºC). Line a muffin tin with paper liners.

For the crumble:

In a small bowl, whisk together the flour, ground cinnamon, nutmeg, and salt. In a microwave-safe bowl or measuring cup, melt butter at 10 second intervals until butter is melted.

Whisk in the 3 tbsp of Redpath® Golden Yellow Sugar and pure vanilla extract until well mixed. Pour the butter-sugar mixture over the dry ingredients and with a fork or your fingertips work into the dry ingredients until clumps form.

For the muffins:

In a medium bowl whisk together the flour, Redpath® Golden Yellow Sugar, Redpath Granulated Sugar, baking powder, baking soda, salt, and ground nutmeg until well combined.

In a large measuring cup, whisk together the buttermilk, melted butter, egg, orange zest, pure vanilla extract, and almond extract.

Make a well in the dry ingredients. Pour the wet ingredients into the dry. With a rubber spatula, fold the mixture together, using as few strokes as possible, until just-combined.

Fold in the blueberries.

With a small ice cream scoop, fill each lined muffin well about ¾ full. Sprinkle the tops of the muffins with about a tablespoon of the maple crumble topping. Lightly pat the topping into the batter.

Place into the preheated oven and bake for 10 minutes. Reduce temperature to 350ºF (177ºC). Bake for 10 to 15 minutes, or until a skewer inserted into the centre of a muffin comes out clean.

Take out of the oven and allow to cool in the tin for about 5 minutes before removing from pan and placing onto a wire cooling rack to cool completely.

CHEF'S TIPS

*If buttermilk is unavailable, a good substitute is to stir 1 tablespoon (15 millilitres) of white vinegar or lemon juice into 1 cup (240 millilitres) of milk. Allow to sit and thicken; 5 to 10 minutes. Proceed with the recipe, as usual, using the necessary amount of buttermilk required.