Blueberry Crumble Muffins

Blueberry Crumble Muffins

Yields: 24 Muffins
You will make 3 separate mixtures
One for wetingredients
One for dryingredients
One for the crumbleon top

PREHEAT YOUR OVEN 400 DEGREES

I. Wet ingredients
3 Eggs
1.5 cups of sour cream
2.25 cups OF YOUR CHOICE butter or vegetable oilor grapeseed oil
(OPTIONAL: add 3 teaspoons of vanilla extract)

MIX WELL! 

II. Dry ingredients

4 Cups of flour unbleached all-purpose
1.5 cups of white sugar or brown sugar
2 teaspoon of baking powder
1.5 teaspoon of salt
1.5 teaspoon of cinnamon

LIGHT MIX!

Combine the wet + dry ingredients together

Add 6 Cups of frozen blueberries! 

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III. Crumble Top
1.5 Blocks of butter
3/4 cups of flour
1 cup of sugar
1/2~1 teaspoon of cinnamon

Cut the butter into small pieces and mix in the flour
After it has been mixed well, add the rest of the crumble top ingredients

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Spray your pan with a nonstick spray all over your pan. Place your cupcake paper into the tray. Add your mixture into the cupcake papers. 

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 Add your crumbles on top of your muffins 

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Place in the oven for about 15~20 minutes. This depends on how fast your oven cooks.

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ENJOY! 

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