Description
Don’t walk out the door without a couple blueberry crumble muffins for breakfast!
Ingredients
Units
Scale
Blueberry Muffins:
- 2 cups Blueberries
- 1 cup + 1 tbsp Sugar, divided
- 2 1/2 cups Flour
- 2 1/2 tsp Baking Powder
- 1 tsp Salt
- 2 Eggs
- 4 Tbsp Butter, melted and cooled
- 1/4 cup Vegetable Oil
- 1 cup Buttermilk
- 2 tsp Vanilla Extract
Crumble Topping:
- 1/4 cup Flour
- 1/4 cup Sugar
- 1/4 cup Butter
Instructions
- Preheat oven to 425 degrees.
- In a small sauce pan, mix together blueberries and 1 tablespoon of sugar.
- Bring to a simmer and crush blueberries until a sauce forms and thickens slightly – about five minutes. Remove from heat and allow to rest.
- In a medium bowl, mix together the flour, baking powder, and salt. Set aside.
- In another larger mixing bowl, whisk together the eggs, and sugar until light in color.
- Add in the butter, vegetable oil, buttermilk and vanilla extract until well mixed.
- Fold in the flour mixture until just a couple flour streaks remain. Allow the muffins to rest for 15 minutes.
- Grease a muffin tin with non stick spray. Fill each muffin tin 2/3 of the way with batter.
- Drop in 1 Tbsp of the blueberry syrup into the middle of each muffin tin. Using a chop stick or butter knife, swirl the blueberry mixture into the batter.
- In a small bowl, combine the crumble toppings together using your fingers, until crumbles form.
- Divide the crumbles on top of the muffins.
- Bake for 18 minutes, or until tested with a toothpick that comes out cleanly. Let rest in the muffin tin for 5 minutes prior to removing and cooling on a wire rack.