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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 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

  1. In a medium mixing bowl, add almond flour, all-purpose flour and granulated sugar, and combine thoroughly with a whisk.
  2. Next, add the butter to dry mixing bowl and crumble them together with your hands.Set aside and start on the muffins.

FOR MUFFINS

  1. Pre-heat the oven to 425°F (218°C).
  2. In a large mixing bowl, add milk, eggs and vanilla extract. Using a whisk, beat till combined.
  3. Gradually add melted salted butter and granulated sugar to the milk/egg mix until combined.
  4. Add all-purpose flour, baking powder and baking soda. Using a spatula to fold until combined.
  5. With a spatula, gently fold in the blueberries and white chocolate, being careful not to overmix the batter.
  6. Line a muffin tin with paper liners or lightly grease with cooking spray.
  7. Use an ice-cream scoop to fill each muffin liner approx 2/3 full.
  8. 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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