Description
Try this twist on the classic blueberry crumble in muffin form. Made with blueberries and a delicious crumble topping on a soft, cakey muffin, you’re breakfast recipes just got a whole lot sweeter.
Ingredients
Scale
INGREDIENTS
Muffin
- 2 cups + 1 tbsp all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 + 1/4 cup granulated sugar
- 1 stick butter, melted
- 2 eggs
- 2 tsp vanilla extract
- 1/2 cup milk
Blueberry Topping
- 1 + 1/4 cup frozen wild blueberries
- 1 tbsp granulated sugar
- 1 tbsp lemon juice
Crumble
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- Lemon zest from 1 lemon
- Pinch of salt
- 4 tbsp unsalted butter, soft
Instructions
INSTRUCTIONS
- Preheat oven to 350ºF and line muffin pockets.
- Begin the blueberry topping – in a saucepan over medium heat bring all the ingredients together and reduce to a simmer for about 10 minutes. Smush the blueberries and mix often – once done set aside when done.
- Next, make your muffin batter – transfer it into muffin pockets once done.
- Top batter with your blueberry topping + swirl it with a toothpick. Finish off with the crumble! Bake for about 15-20 minutes or until a toothpick comes out clean. Enjoy!
- Prep Time: 15
- Cook Time: 20
- Category: breakfast, dessert