Blueberry Muffins with Brown Sugar Crumb topping
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
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.