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Blueberry Crumble Muffins

Blueberry Crumble Muffins

Ingredients:

Topping:

  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 teaspoon Hanna's ground cinnamon

Muffins:

  • 1 and 3/4 cups (219g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1/2 cup (120g) plain/vanilla yogurt, at room temperature
  • 2 teaspoons Hanna's pure vanilla extract
  • 1/4 cup (60ml) milk, at room temperature
  • 1 and 1/2 cups (210g) fresh or frozen blueberries

Instructions:

  1. Preheat oven to 425°F. Use muffin liners for your pan.
  2. For the muffins: Whisk the flour, baking soda, baking powder, and salt together in a large bowl. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on low speed until smooth and creamy, about 2-3 minutes. Still on low speed, add the eggs one at a time. Add in the yogurt and vanilla extract until combined. Add milk into the mix until combined. Batter should be thick and creamy. Fold in the blueberries by hand with a spatula.
  3. For the topping: Mix the brown sugar and cinnamon together. 
  4. Spoon the batter into liners, filling them all the way to the top. Spoon brown sugar topping on each. Bake for 5 minutes at 425 then, keeping the muffins in the oven (middle rack), Reduce the oven temperature to 350°F and bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. 
  5.  Allow the muffins to cool for 5 minutes in the muffin pan, if you have the self control :) and then move to a wire rack or dish. 
  6. ENJOY!