Blueberry Muffins with Crumble Topping
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Blueberry crumble muffins are a perfect balance of sweet and tart, with bursts of juicy blueberries in every bite. The crumble topping adds a satisfying crunch that complements the tender muffin perfectly. Enjoy these muffins as a breakfast treat or as a sweet snack any time of day.
Equipment
- Muffin pan
- Tulip cupcake liners
- Whisk
- Silicone spatula
- Large mixing bowl
- Scale
- Large ice cream scoop
Ingredients
FOR MUFFINS:
- 118 ml milk
- 2 eggs
- 1 1/2 tsp vanilla extract
- 113 g salted butter (melted)
- 200 g granulated sugar
- 250 g all-purpose flour
- 2 tsp baking powder
- 1/8 tsp baking soda
- 170 g fresh blueberry
- 85 g white chocolate
FOR CRUMBLE TOPPING:
- 27 g cold salted butter (cubed)
- 27 g almond flour
- 30 g granulated sugar
- 30 g all-purpose flour
Preparation
FOR CRUMBLE TOPPING
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In a medium mixing bowl, add almond flour, all-purpose flour and granulated sugar, and combine thoroughly with a whisk.
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Next, add the butter to dry mixing bowl and crumble them together with your hands.Set aside and start on the muffins.
FOR MUFFINS
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Pre-heat the oven to 425°F (218°C).
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In a large mixing bowl, add milk, eggs and vanilla extract. Using a whisk, beat till combined.
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Gradually add melted salted butter and granulated sugar to the milk/egg mix until combined.
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Add all-purpose flour, baking powder and baking soda. Using a spatula to fold until combined.
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With a spatula, gently fold in the blueberries and white chocolate, being careful not to overmix the batter.
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Line a muffin tin with paper liners or lightly grease with cooking spray.
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Use an ice-cream scoop to fill each muffin liner approx 2/3 full.
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Add crumble on to your muffins, Bake them at 425°F (218°C) for 13 minutes, then reduced to 360°F (182°F) and baked them for 14 minutes or until toothpick inserted in the center comes out clean. Enjoy!
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