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:
- Preheat oven to 425°F. Use muffin liners for your pan.
- 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.
- For the topping: Mix the brown sugar and cinnamon together.
- 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.
- 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.
- ENJOY!