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Freshly baked Blueberry Custard Crumble Muffins
Shilpa

Blueberry Custard Crumble Muffins

Soft and fluffy Blueberry Custard Crumble Muffins made with juicy blueberries, a buttery crumble topping, and a creamy vanilla custard filling. These bakery-style muffins are lightly sweet, wonderfully moist, and perfect for breakfast, brunch, tea time, or dessert. Enjoy them as classic crumble muffins or fill them with silky vanilla custard for an extra indulgent treat.
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Prep Time 45 minutes
Cook Time 30 minutes
cooling 45 minutes
Total Time 2 hours
Servings: 15 muffins
Course: Breakfast, Dessert
Ingredients Method Notes

Ingredients
  

For the Crumble
  • 90 g all-purpose flour ¾ cup
  • 50 g brown sugar ¼ cup, packed (or granulated sugar)
  • 50 g unsalted butter softened or melted (¼ cup)
For the Muffins
  • 290 g all-purpose flour 2⅓ cups
  • 2 tsp baking powder
  • ½ tsp baking soda
  • Pinch of salt
  • 56 g unsalted butter room temperature (¼ cup)
  • 190 g granulated sugar 1 cup minus 1 tbsp
  • 56 g sunflower oil ¼ cup
  • 2 tsp vanilla extract
  • 2 large eggs room temperature
  • 250 ml whole milk 1 cup
  • 226 g fresh blueberries 1½ cups
For the Vanilla Custard
  • 240 ml whole milk 1 cup
  • 2 tsp vanilla extract
  • 3 egg yolks
  • 30 g granulated sugar 2½ tbsp
  • 18 g cornflour cornstarch (2 tbsp)
  • 22 g cold unsalted butter 1½ tbsp

Method
 

Prepare the Crumble
  1. In a bowl, combine the all-purpose flour, brown sugar, and softened or melted butter using a spatula.
  2. Mix until the mixture resembles wet sand with pea-sized crumbs.
  3. Set aside. If your kitchen is warm, refrigerate the crumble while preparing the batter.
Prepare the Muffin Batter
  1. Preheat the oven to 220°C. Lightly grease a muffin pan and line it with paper liners.
  2. Sift together the flour, baking powder, baking soda, and salt.
  3. Reserve 2 tablespoons of the flour mixture for coating the blueberries.
  4. In another bowl, beat the room-temperature butter and sugar until slightly lighter in colour.
  5. Add the sunflower oil and vanilla extract and mix until combined.
  6. Add the eggs one at a time, mixing only until incorporated after each addition.
  7. Add the dry ingredients and milk alternately, beginning and ending with the dry ingredients. Mix gently after each addition until just combined.
  8. Toss the blueberries with the reserved flour until evenly coated.
  9. Fold most of the blueberries into the batter using a spatula, reserving a few for topping.
  10. Fill each muffin liner almost full with batter.
  11. Scatter the reserved blueberries over the tops.
  12. Generously sprinkle the crumble over each muffin.
Bake the Muffins
  1. Bake at 220°C for 8 minutes.
  2. Without opening the oven door, reduce the temperature to 180°C and continue baking for another 12 minutes, or until the tops spring back lightly when touched.
  3. Cool the muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Vanilla Custard
  1. Heat the milk and vanilla extract until small bubbles appear around the edges. Do not boil.
  2. In another saucepan, whisk together the egg yolks, sugar, and cornflour until smooth.
  3. Slowly whisk in about one-third of the hot milk to temper the eggs.
  4. Gradually whisk in the remaining milk.
  5. Cook over low heat, whisking continuously, until the custard becomes thick, smooth, and glossy.
  6. Remove from the heat and stir in the cold butter until fully incorporated.
  7. Transfer to a clean bowl and press cling film directly onto the surface.
  8. Cool completely before using. Refrigerate if you'd like to speed up the cooling process.
Assemble
  1. Once the muffins have cooled completely, use a small knife or the large end of a piping tip to create a cavity in the center of each muffin.
  2. Transfer the cooled custard to a piping bag.
  3. Pipe the custard into each muffin until filled.
  4. Serve immediately or refrigerate until ready to enjoy.

Notes

Storage

  • Room Temperature: Store unfilled muffins in an airtight container for up to 2 days. Once filled with custard, enjoy within 2 hours if kept at room temperature.
  • Refrigerator: Store assembled muffins in an airtight container for up to 3 days. Bring to room temperature before serving for the best flavour and texture.
  • Freezer: Freeze unfilled muffins for up to 2 months. Thaw completely before filling with freshly made custard.

Make Ahead

  • Prepare the crumble up to 2 days in advance and refrigerate.
  • Make the custard 1–2 days ahead and refrigerate with cling film touching the surface.
  • Bake the muffins a day ahead and fill with custard just before serving.

Tips & Tricks

  • Toss the blueberries with flour to prevent them from sinking.
  • Mix the batter only until just combined for soft, fluffy muffins.
  • Don't open the oven while reducing the baking temperature.
  • Let the custard cool completely before piping.
  • Fill the muffin liners almost full to achieve tall bakery-style muffin tops.
  • Fresh blueberries produce the cleanest-looking muffins, but frozen blueberries work well too.