John Myers
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Blueberry Muffins with Cinnamon Sprinkles
The perfect blueberry muffins with cinnamon sprinkles recipe with a picture and simple step-by-step instructions.
for the dough:
- 200 g Flour
- 100 g Brown sugar
- 1 pinch Salt
- 9 g Baking powder, or 2 – 3 tsp
- 70 ml Sunflower oil
- 1 Pc. Egg
- 80 ml Milk or buttermilk
- 150 g Blueberries, if TK do not defrost
for the crumble:
- 60 g Brown sugar
- 60 g Flour
- 50 g Cold butter
- 1 tsp Cinammon
- Mix the flour, sugar, salt and baking powder together. Mix the oil, egg and milk in another bowl. Briefly stir the liquid ingredients into the dry ingredients, just until they are just blended. Finally fold in the berries. If you roll the berries in a little flour beforehand, they won’t all sink to the bottom during baking.
- For the crumble, knead all the ingredients and grate into crumble. Line a muffin tin with molds and fill in the batter with a tablespoon. Spread the sprinkles over the top so that the entire surface is covered.
- Bake in the preheated oven at 200 degrees top / bottom heat on the middle rack for about 20 – 25 minutes until golden yellow.
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