Blueberry Muffins with Cinnamon Crumble
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
For the sprinkles:
- 60 g suar
- 2 tablespoon flour
- 0.5 teaspoon ½ cinnamon
- 2 tablespoon butter, cut into small pieces
For the dough:
- 250 g flour
- 125 g suar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 egg (s)
- 250 ml buttermilk
- 125 g butter, melt
- 160 g blueberries
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C and grease the muffin tin.
- For the crumble, process all the ingredients in a food processor to a crumbly mass.
- For the dough, mix the flour, sugar, baking powder and salt in a bowl. Whisk the egg and stir in the buttermilk and melted butter, then add this to the flour mixture and work into a batter and fold in the blueberries.
- Fill the muffin molds ig full with the batter and spread 2 teaspoons of streusel on top.
- Bake the muffins on the middle rack for about 30 minutes. Let cool for 15 minutes, then turn over and let cool completely.
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