BLUEBERRY MUFFINS WITH CINNAMON CRUMB TOPPING
50 Min
14 Portions
Medium level
Ingredients
For Crumble:
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 tsp ground cinnamon
1/4 cup unsalted butter, cold and cubed
For Muffins:
3 eggs
1 cup granulated sugar
2/3 cup plain Greek yogurt
1/4 cup milk
A splash of Vainilla Molina
1/2 cup unsalted butter, melted and slightly cooled
1 1/2 cups all-purpose flour
2 tsp baking powder
A pinch of salt
Zest of 1 lemon
1 1/2 cups blueberries
Directions
For Crumble
1. In a bowl, combine flour, sugar and cinnamon. Add cold butter and mix until mixture resembles coarse crumbs.
2. Refrigerate while you prepare muffin batter.
For muffins:
3. Preheat oven to 350°F.
4. Beat eggs with sugar until slightly frothy.
5. Add yogurt, milk and a splash of Vainilla Molina. Mix well.
6. Add melted butter.
7. Sift flour, baking powder and salt. Add to mixture and mix just until combined (do not overmix).
8. Add lemon zest and blueberries and gently fold with a spatula.
9. Place cupcake liners in muffin tin and fill each one to 3/4 of its capacity.
10. Add crumble on top.
11. Bake for 25–30 min or until an inserted toothpick comes out clean.
12. Let cool on a wire rack and enjoy!
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