Indulge in the delightful combination of moist, fluffy muffins and a buttery crumb topping with these scrumptious blueberry pie muffins. Whether you have fresh or frozen blueberries on hand, these muffins are guaranteed to satisfy your cravings.
A Unique Twist on Blueberry Muffins
When it comes to blueberry muffins, perfection is often hard to beat. However, this recipe introduces a unique step that takes these muffins to a whole new level. The addition of a “pie crust” crumb topping sets them apart. Although it does add some extra prep time, trust me when I say that it’s worth it. The resulting texture is unlike any other crumb topping—buttery, crisp, firm yet tender, flakey, and golden. You’ll appreciate this unique twist, and it might even inspire you to try it with other muffin recipes.
Creating the Perfect Crumb Topping
To create the perfect crumb topping, mix the ingredients together until well combined. The mixture will resemble crumbs. After baking, the crumbs will firm up and become more crumbly. Allow them to cool for about 10 minutes before crumbling them with two forks. Although it may be tempting to snack on them right out of the oven, I recommend exercising patience to avoid any burnt tongues.
No Cast-Iron Skillet? No Problem!
If you don’t have a cast-iron skillet, you can still achieve the desired results. Simply brown the crumbs on a cookie sheet instead. Keep in mind that you may need to bake them for an additional 10 minutes and break up the crumbs halfway through the baking process.
Using Cupcake Liners vs. Not Using Them
When it comes to breakfast muffins like these, skipping the cupcake liners can be beneficial. Without liners, the edges and sides of the muffins develop a delightful crust that adds to their overall appeal. This method allows for more golden, buttery, and flakey goodness.
Preventing Blueberries from Sinking
There’s a common belief that tossing blueberries in flour prevents them from sinking to the bottom of muffins. However, the truth is that the batter recipe plays a more significant role in preventing sinking berries. When using a well-balanced recipe with the right ratios of fat, sugar, and gluten, the blueberries should distribute evenly throughout the batter. The old “toss the fruit in flour” method has been debunked time and time again. Feel free to test it yourself in your next baking session.
Properly Storing Your Muffins
To keep your muffins fresh, there are a few storage options to consider:
Room Temperature: Muffins are best enjoyed at room temperature, making this the preferred storage method. Place them in a larger sealable plastic bag or an airtight container, ideally in a single layer. If desired, you can add a piece of paper towel at the bottom to absorb any excess moisture. When muffins are properly cooled before storing, this step may not be necessary. Alternatively, you can place torn pieces of bread between the muffins in an airtight container to absorb moisture.
Refrigerator: In general, refrigerating baked goods can dry them out faster. However, if you choose to refrigerate your muffins, place them in a sealable plastic bag or airtight container. They should stay fresh for up to 5 days. To reheat, microwave them for 10 seconds or allow them to come to room temperature naturally for about 15 minutes.
Freezer: If you’d like to freeze your muffins, ensure they are completely cooled before packaging them. Place them in a freezer-safe sealable plastic bag or a freezer-safe airtight container. Pack them closely together without crushing them, and try to remove as much air as possible from the packaging. Don’t forget to label the container with the date and the name of the recipe for easy reference.
Reheating Frozen Muffins
When you’re ready to enjoy your frozen muffins, there are a couple of methods to bring them back to their freshly baked glory:
Refrigerator: Remove the muffins from the freezer and let them thaw in the refrigerator overnight. This gentle thawing process allows them to regain their moisture and texture gradually.
Counter: If you’re short on time, you can place the frozen muffins on the counter for a couple of hours to thaw at room temperature. This method is quicker than using the refrigerator but still ensures that the muffins thaw evenly.
Whichever method you choose, once the muffins have thawed, they’ll be ready to enjoy just like freshly baked ones. If you prefer them warm, you can briefly heat them in the microwave for about 10 seconds.
Delicious Ingredients for Blueberry Pie Muffins
To make these mouthwatering blueberry pie muffins, gather the following ingredients:
For the Pie Crust Crumb:
- 1 ½ cups (192 g) all-purpose flour
- 2 tablespoons granulated sugar
- ½ cup (1 stick or 113 g) unsalted butter, at room temperature
- ¾ teaspoon kosher salt
- 2 tablespoons water
For the Blueberry Muffin Batter:
- 1 ¼ cups (225 g) sugar
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon table salt
- 2 large eggs, at room temperature
- ½ cup (1 stick or 113 g) unsalted butter, at room temperature
- 1 cup buttermilk
- 1 ½ teaspoons vanilla extract
- 2 cups fresh blueberries (approximately 10 ounces)
Preheat your oven to 350°F and prepare a cast-iron skillet by greasing it with spray or butter.
Start by making the Pie Crust Crumb. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Mix on low speed until the ingredients are well combined.
Add the butter and water to the mixer bowl and continue mixing on low speed until the mixture starts to come together in small clusters. The resulting mixture should resemble crumbs.
Spread the crumb mixture evenly in the prepared cast-iron skillet and bake it for about 10 minutes. The crumbs should still feel slightly moist to the touch. They will dry and harden as they cool.
Allow the crumbs to cool for at least five minutes before using them in the muffins. You can crumble them using two forks, separating any large pieces.
Now, let’s prepare the Blueberry Muffin Batter. Grease two muffin tins with non-stick cooking spray or another preferred method.
In a large bowl, whisk together the flour, baking powder, and salt until well combined.
In a stand mixer, mix the sugar and eggs together until they are combined, which should take about 45 seconds.
Add the butter, buttermilk, and vanilla extract to the mixer bowl and mix until just combined.
Remove the bowl from the mixer and fold in the flour mixture. Once the ingredients are mostly combined, gently add the fresh blueberries into the batter.
Use an ice cream scoop or a large spoon to divide the batter equally among the prepared muffin cups, filling each cup with approximately ¼ heaping cup of batter.
Sprinkle the crumbled Pie Crust Crumb topping over the muffins, using about a teaspoon per muffin.
Place the muffin tins in the preheated oven and bake at 350°F for 17-19 minutes. Keep an eye on them and remove them from the oven when the muffin tops turn golden and feel just firm to the touch.
Allow the muffins to cool in the muffin tin for 5 minutes to set, then transfer them to a wire rack to cool completely.
Now, you can delight in the irresistible aroma and taste of these blueberry pie muffins. Serve them fresh at room temperature and enjoy their moist and fluffy texture, complemented by the buttery crumb topping and bursts of juicy blueberries. These muffins are perfect for breakfast, brunch, or a delightful treat any time of the day.
Remember, if you want to store the muffins, follow the proper storage methods mentioned earlier to maintain their freshness. Whether you choose to keep them at room temperature, refrigerate them for a few days, or freeze them for future enjoyment, you’ll have a delicious treat ready whenever you desire.
So, go ahead and savor these delectable blueberry pie muffins, and don’t be surprised if they become a new favorite in your baking repertoire.