Red, White, & Blueberry Bakery-Style Muffins
With The 4th of July right around the corner, it's time to break out all of the fun and festive recipes! These Red, White, & Blueberry Muffins have the best crumble top with a sweet center filled with fresh blueberries and strawberries.
Ingredients
Method
For the Crumble
- I like to make the crumble first so that it's ready as soon as I have my muffin batter ready!
- In a small mixing bowl, combine all of the crumble ingredients using your hands until small crumbles begin to form. I like to break them up so that I have plenty of crumble pieces for all 6 muffins.
- Set this bowl aside for later.
For the Muffins
- Preheat your oven to 425℉ and line a large muffin tin with muffin liners. (I made these by coating the muffin tin very well with non-stick cooking spray because I didn't have any liners)
- In a large mixing bowl, whisk together the all-purpose flour, cake flour, baking powder, and the salt (don't include the 2 tsp of flour in this step! That is for tossing in the berries at the end). Set this bowl aside.
- In a separate mixing bowl, combine the softened butter and granulated sugar using a rubber spatula. Mix it fast until you have a smooth/creamy consistency (this step takes me about 2-3 minutes).
- Add the room temperature egg and egg yolk into the butter/sugar mixture and mix until well combined.
- Add a splash of vanilla (I always do this to taste so add as much or as little as you would like) and mix to combine.
- Next, add half of the dry ingredients and half of the buttermilk into your butter/sugar mixing bowl. Mix together until almost combined and then add the remaining dry ingredients and the remaining buttermilk. Mix until just incorporated.
- Lastly, chop the strawberries and add those along with the blueberries to a small bowl. Toss them in 2 tsp of all-purpose flour so that they don't sink to the bottom of your muffins as they bake.
- Fold the berries into the muffin batter so that they are evenly spread throughout and then scoop the batter into your muffin tin (you might have the tiniest bit of batter leftover)
- Before baking, sprinkle the crumble on top of each muffin so that the tops are covered.
- Bake for 5 minutes at 425℉ and then reduce the temperature to 350℉ and continue baking for 15-20 minutes or until a wooden toothpick inserted into the center comes out with just a few crumbs on it (this means that they're fully baked but still moist!). Please keep in mind that the baking time will vary with each oven so keep an eye on them.
- Allow the muffins to fully cool in their pan before removing them (especially if you're not using muffin liners) and enjoy!
Notes
- Yes, I know, this recipe is listed using only gram measurements and a few measuring spoons. I have noticed that people are not getting as consistent results with their baked goods as I typically do because they are not following the exact gram measurements listed in the recipes that they are following. By following only the gram measurements, you will get incredibly accurate and consistent results every single time without worrying about buying a bunch of ingredients just to toss the finished product in the trash! That being said, I do still use measuring spoons as units like “1/4 tsp salt” can’t really be picked up on the average kitchen scale.
- The best kitchen scales don’t have to be expensive! Mine was $7 on Amazon and I have been using it for four years now and love it!
- If you haven’t already noticed, I love using cake flour in my recipes. Cake flour will give you such a soft and delicate texture and will create a very fine crumb in your cakes, cupcakes, and muffins. If you don’t have cake flour, that is perfectly fine! Feel free to only use all-purpose flour if you would prefer.
- When prepping the muffin batter, make sure you make the crumble topping first so that the finished batter isn’t sitting around after you have finished mixing it! Since this recipe has baking powder, that baking powder will begin to activate once your wet and dry ingredients are combined, so you don’t want it laying around too long before baking.
- Be sure to properly prep your muffin tin before adding the batter! I would recommend using large muffin liners, however, I did not have any so I just buttered the inside of the tin incredibly well and that worked well! You will also need to allow your muffins to fully cool before removing them so that they don’t fall apart!
- Tossing the berries in a little bit of flour will help to ensure that they don’t sink as your muffins bake! You want to have an even spread of blueberries and strawberries throughout each muffin.
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