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Blueberry muffins with cinnamon crumble

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Ingredients for 12 servings:

  • 60 g sugar
  • 2 tbsp flour
  • ½ tsp cinnamon
  • 2 tbsp butter, cut into small pieces
  • 250 g flour
  • 125 g sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 egg(s)
  • 250 ml buttermilk
  • 125 g butter, melted
  • 160 g blueberries

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Blueberry Buckle Muffins

Preheat the oven to 200°C and grease the muffin tin. For the crumble, process all ingredients in a food processor until crumbly. For the batter, combine the flour, sugar, baking powder, and salt in a bowl. Whisk the egg and stir in the buttermilk and melted butter. Add the egg to the flour mixture and mix to form a batter. Fold in the blueberries. Fill the muffin cups three-quarters full with the batter and top with 2 teaspoons of the crumble. Bake the muffins on the middle rack for about 30 minutes. Let cool for 15 minutes, then turn out and let cool completely.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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