Crusty-Topped Blueberry Muffins

These crusty-topped blueberry muffins are a delightful treat bursting with flavor and texture. 

This is a most delicious created by Zoë from Zoë Bakes and it offers a perfect blend of sweet, juicy blueberries enveloped in a moist, tender crumb. And the crowning glory is the golden, crunchy top, which adds a satisfying contrast and compliment to the soft interior. 

Ooh-la-la. This combination of flavors and textures makes the crusty-topped blueberry muffins pretty irresistible and certainly perfect for breakfast, snack or any time of the day.

Just look at all that beautiful blueberry goodness inside that muffin. And there’s a good reason why every single bite is bursting with blueberry flavor.

That’s because, right before the berries are added to the batter, they’re lightly dusted with all-purpose flour. The flour will help keep the blueberries suspended throughout the entire muffin during the bake process, and prevent the berries sinking to the bottom.

It’s a simple tip that’s worth its weight in… well, blueberries.

You can use fresh blueberries for this recipe if you like, but I opted for frozen and the result is just as delicious as berries straight from the market.

Once you add the flour-dusted blueberries to the batter, keep the mixing to a minimum, just three or four gentle turns. That’s because if you mix the batter to much, the berries will burst and you’ll end up with a very grayish batter which may have an impact on the color o the baked interior.

Don’t worry, grayish batter won’t affect the taste, but it might just impact the more appealing, light-colored interior of the baked muffin.

The sweet, crusty topping is another fantastic feature of this recipe. It really elevates the muffin.

With its brown sugar and butter base, the topping is sweet without being overwhelming. It adds a crispy texture to the muffin that blends wonderfully with the light and fluffy interior.

The flavors and textures do not disappoint.

These muffins freeze beautifully too. I pulled a few out of the freezer this morning and allowed them to defrost naturally on the kitchen counter. After just a few hours, they tasted just as good as they did they day I made them.

This combination of flavors and textures makes every muffin an irresistible experience, perfect for breakfast or a delicious snack any time of the day, even dessert.

Also, warm them up briefly in the microwave and add a scoop of vanilla bean ice cream, and these crusty-topped blueberry muffins make for a fantastic dessert.

Meanwhile, I continue to work on my food-on-the-move videography, and I’ve included my latest Food in Motion video below for your viewing pleasure.

You can watch the video fullscreen within this post, or you can click and watch it over on You Tube.

If you opt to check it out on You Tube, please consider subscribing to my YT channel while you’re there, as I’m trying to build an audience on that platform as well.

Thanks so much for the support and enjoy the video below.

If you’d like to see the full recipe, pop over to Zoe at Zoe Bakes for the recipe on her website HERE.

Food in Motion

More Marvelous Muffins

I love making muffins because they’re such a quick and tasty snack, that can really hit the spot any time of day. While these are great for breakfast, you can also heat them up in the microwave and add a scoop of vanilla bean ice cream and totally turn this into a great dessert.

I’ve made quite a few other variations of muffins over the years and you can check a few additional recipes from previous posts via the links below.

• Blueberry Honey Muffins which you can find HERE.
• Blueberry and White Chocolate Muffins HERE.
• Apple Cinnamon Muffins HERE.

You can use cupcake papers or drop the batter right into a greased muffin pan. But I really like the added flair that these parchment paper tulip-shaped muffin tins look.

You can order tulip-shaped papers HERE. They’re available in a many shades including chocolate, white, rainbow and natural (which is what I used).

If you’re feeling especially ambitious or you don’t have time to order the tulip papers, you can definitely make them yourself. They’re very easy to make.

Simply cut 7″ x 7″ squares out of parchment paper, push the square into a wide drinking glass and then, using a slightly smaller glass, press the paper down inside the larger glass and rub against the paper in a circular motion, which will create the folds in the paper.

Hope you’re inspired to give these Crusty Topped Blueberry Muffins a try.

I’ve made them several times now and they’re at the top of my muffin list.

Thanks for popping by.

See you back here next time.