Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
IngredientsFor 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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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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