[Cute Big Mushroom Head] Crumbly Blueberry Muffins
Big, big, big mushroom-shaped crumbly blueberry muffins. These have an adorable appearance and are super easy to make. The batter simply needs some stirring, though an additional crumb topping brings an extra touch. Packed full of blueberries with significantly reduced sugar, they are crunchy on the outside, soft on the inside, and sweet but not cloying. Kids at home love eating them, especially picking off the crumbly topping. This recipe yields a total of 6 large mushroom-head muffins~
Ingredients
Steps
Before starting the batter, wash and dry the blueberries. Arrange the muffin liners in alternating slots in the connected muffin tray. Note that to achieve the mushroom-head shape, you must use a connected tray and stagger the liners. If the liners are placed adjacent to one another, the batter will expand and blend together during baking, affecting the shape.
Prepare the crumb topping in advance: Cut the butter into small pieces and soften it. Add the other ingredients for the crumb topping and use your fingers to quickly rub them together until the mixture resembles coarse cornmeal. Refrigerate until needed.
Combine the low-gluten flour and baking powder for the muffin batter.
In a large bowl, beat two medium-sized eggs (approximately 100g of egg mixture). Add milk, corn oil, and granulated sugar, then use a whisk to mix quickly until well combined.
Sift in the flour and baking powder mixture. Use a rubber spatula to fold the batter until no dry flour is visible. Do not overmix. Add in the washed and dried blueberries, folding gently to combine. Your batter is now ready.
Transfer the batter to a piping bag and fill the muffin liners almost to the top. Place 3–4 blueberries on each muffin and generously sprinkle the crumb topping over them, using all of it.
Bake in a preheated oven at 175°C (347°F) for 25–30 minutes. Once the tops are golden brown and the blueberries are bursting, the muffins are done. Transfer them to a cooling rack after removing from the oven.
Freshly baked muffins have golden tops with delicious crumbly topping. They’re crispy on the outside and soft inside, incredibly tasty! If refrigerated, the crumb topping may soften due to moisture; reheating in the oven will restore its crispness.