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.

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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

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

FOR MUFFINS

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