Blueberry Muffins with Brown Sugar Crumb topping

Name: Blueberry Muffins with Brown Sugar Crumb topping
Prep time: 10 min
Cook time: 35 min
Ingredients: Crumble Topping Ingredients; 1/2 cup all-purpose flour; 1/2 cup soft brown sugar; 1/4 cup unsalted butter (melted); 1/2 tsp cinnamon; 1/2 cup blueberries; Blueberry Muffin Ingredients; 2 cups All-purpose flour; 2 tsp baking powder; 1/2 tsp Salt; 2 Large eggs; 1 cup Soft Brown Sugar; 1 cup Yogurt; 1/2 cup vegetable oil; 1 cups Fresh or frozen blueberries

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Simple and super delicious muffins that are moist, bursting with blueberries, has a buttery crumb topping and simply perfect – Blueberry Muffins with Crumb topping

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1 Blueberry Muffins with Brown Sugar Crumb topping

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Blueberry Muffins with Brown Sugar Crumb topping

Parveen’s Kitchen

Simple and super delicious muffins that are moist, bursting with blueberries, has a buttery crumb topping and simply perfect – Blueberry Muffins with Brown Sugar Crumb topping

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 35 mins

Course Baking, blueberry muffins with crumb topping, Breakfast, Dessert, Healthy dessert, simple desserts

Cuisine American, english, Fusion

Servings 6 Muffins

Calories 175 kcal

Equipment

Muffin tray
Cupcake liners

Ingredients

Crumble Topping Ingredients
1/2 cup all-purpose flour
1/2 cup soft brown sugar
1/4 cup unsalted butter melted
1/2 tsp cinnamon
1/2 cup blueberries
Blueberry Muffin Ingredients
2 cups All-purpose flour
2 tsp baking powder
1/2 tsp Salt
2 Large eggs
1 cup Soft Brown Sugar
1 cup Yogurt
1/2 cup vegetable oil
1 cups Fresh or frozen blueberries

Instructions

Preheat the oven to 180 degrees Celsius and prepare the muffin tin with cupcake liners;
In a small bowl, whisk together the dry ingredients for the crumble then mix in the butter until a crumble and set aside;
Into a large bowl, sift the flour, baking powder, and salt;
In a medium bowl, mix together the eggs and brown sugar until combined;
Add the yogurt, vegetable oil, and vanilla to the egg mixture;
Gently fold the wet ingredients into the flour mixture just until combined;
In a small bowl, sprinkle 3/4th cup of the blueberries with just a little flour and toss to coat;
Fold the berries into the batter;
Fill the muffin tins until 2/3 full;
Top the muffins with the remaining blueberries;
Add the crumble to the top of the muffins;
Bake the muffins for 20-30 minutes;
Let the muffins cool for 5 minutes in the pan before cooling the remainder of the time on a cooling rack;
Serve and enjoy.

Notes

Freeze in a tray and then transfer to a freezer bag to store in freezer. Microwave quickly for a on the go breakfast.

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