Supremely fluffy muffins infused with the caramelized sweetness of Biscoff cookie butter and packed with juicy blueberries!
There’s definitely nothing like a big, perfectly moist muffin brimming with juicy blueberries. Every summer, I find myself baking several batches of blueberry muffins because I can never get enough of them. However, if I’m being honest, blueberry muffins are the best excuse to enjoy cake for breakfast…shhhh!!!
While blueberry muffins are delightfully scrumptious on their own, what if I told you that there was a way to make them even MORE delightfully scrumptious? More specifically, what if we incorporated one of the most heavenly spreads into blueberry muffins?
Ladies and Gentlemen, I give you…Biscoff Blueberry Muffins.
This recipe takes your simple, yet delectable blueberry muffin and combines it with the blissful richness of Biscoff cookie butter! These Biscoff Blueberry Muffins are extra fluffy, perfectly moist, and loaded up with no shortage of fresh blueberries. Every fluffy bite is bursting with the deep caramelized flavor of cookie butter, and each muffin is topped with crisp Biscoff cookie crumbs. You’ll definitely want to make a batch of these muffins before summer’s end!
Why You’ll LOVE These Muffins
Unbelievably FLUFFY: And I mean FLUFFY!! These muffins have a perfectly moist crumb and they won’t weigh you down. They’re actually pretty light for muffins, and you might even be tempted to devour 2 or 3 JUMBO-sized muffins.
Blueberries + Biscoff = Bliss: They might not be the most obvious flavor pairing, but Biscoff and blueberries BELONG together. The floral sweetness of the blueberries pairs so well with the caramelized, spiced flavor of the cookie butter.
Double the Biscoff: Not only does the batter contain Biscoff cookie butter, but each muffin is topped with a generous sprinkle of Biscoff cookie crumbs!
Tips For Making Tasty Biscoff Blueberry Muffins
Brown the Butter: This recipe contains an equal ratio of oil and butter. Oil creates that nice moist crumb, while butter lends more flavor. To further enhance that flavor, I browned the butter. This adds a nutty complexity of flavor that balances the sweetness of the fresh blueberries perfectly.
Add LOTS of Fresh Blueberries: These muffins contain 2 heaping cups of blueberries. Fresh blueberries work best since frozen blueberries have the tendency to bleed into the batter. Instead tossing all of the blueberries into the batter, I like to reserve about a half cup to push into the tops of the muffins. Not only does it make the muffins more picturesque, but it makes them look like they’re PACKED with blueberries!
Sprinkle with Biscoff Crumbs: This not only adds extra Biscoff flavor to each muffin, but the Biscoff crumbs get nice and toasty in the oven, creating a delicately crisp top.
Tips For Baking SKY-HIGH Muffins
Don’t Over-Mix the Batter: When it comes time to incorporate the wet ingredients into the dry ingredients, try not to over-mix the batter. Over-mixing develops gluten, which can prevent them from rising properly. It also makes the muffins dense and chewy. The best technique is to use a rubber spatula to gently fold the wet ingredients into the dry ingredients. Once it’s just about mixed, toss in the blueberries, and fold just a few more times.
Allow the Muffin Batter to Rest: One of the keys to baking extra tall domes is letting the batter rest at room temperature for one hour. This gives the starch molecules from the the flour enough time to absorb the moisture from the wet ingredients, resulting in a thicker batter. Moreover, the gluten relaxes, giving the batter a structure that’s able to support an impressive dome. The result is a mountainous muffin top with a light and fluffy interior!
Fill ’em ALL THE WAY: Another key that’s crucial for creating those gorgeously risen tops is filling the muffin tin cavities with more batter. Most recipes instruct you to fill them up just 2/3 of the way, but if you want to achieve more height and volume, fill the cavities ALL the way to the top. Don’t worry about the batter spilling over because the next tip will prevent that from happening.
Bake at a High Initial Temperature: Bake your muffins at 425°F for the first 5 minutes, then drop the temperature to 375°F for the rest of the baking time. This method causes the leavening agents (especially baking powder) in the batter to react quicker, allowing the muffins to shoot up in height quickly.
What if I want to make standard-size muffins?
Simple! For standard size muffins, bake the muffins at 425ºF for the first 5 minutes, then reduce the temperature to 375ºF and bake for an additional 13-14 minutes, or until a toothpick inserted in the center comes out clean. You should end up with about 18-19 muffins.
Blueberry Biscoff Muffins
Ingredients
- ¼ cup unsalted butter
- 2 ⅔ cup all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon salt
- ¾ cup yogurt (I used vanilla-flavored)
- ¾ cup whole milk
- 2 teaspoons vanilla
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 eggs
- ¼ cup vegetable oil
- ¾ cup Biscoff spread (heated for 15 seconds in the microwave)
- 2 heaping cups fresh blueberries, divided
- 8 Biscoff cookies, crushed
Instructions
- In a medium saucepan, melt the butter over medium-low heat. As the butter melts, it’ll start to foam, then turn a clear golden color. Continue to stir the butter, scraping up any browned specks from the bottom of the pan as it starts to brown. It should have a nutty aroma.
- Once browned and nutty, turn off the heat and pour the browned butter into a shallow bowl, allowing it to cool for at least 5 minutes.
- In a large bowl, whisk together the flour, baking powder, baking soda, spices, and salt until combined; set aside.
- In a medium bowl, stir the yogurt, milk, and vanilla together; set aside.
- In another bowl, whisk both sugars and the eggs together until thickened and combined, about 45 seconds. Whisk in the browned butter, oil, and Biscoff spread. Mixture will be very thick, but keep stirring until smooth. Gradually whisk in the yogurt-milk mixture, stirring until completely incorporated.
- Using a rubber spatula, fold the wet ingredients into the dry ingredients until almost combined. Genly fold in 1 1/2 cups of the blueberries. Batter should still be lumpy with a few spots of flour. Allow batter to rest for 1 hour at room temperature.
- Preheat oven to 425ºF. Spray a jumbo muffin pan with non-stick cooking spray, or line with paper liners.
- Spoon batter into prepared muffin pan, filling all the way to the top. Sprinkle crushed cookies evenly over the batter. Push the remaining 1/2 cup of blueberries into the tops of the muffins.
- Bake at 425ºF for 5 minutes, then reduce the oven temperature to 375ºF and continue to bake for another 24-27 minutes until muffin tops are golden. A toothpick inserted in the center should come out clean. Allow to cool in the pan for 10 minutes before serving.