Wednesday, July 3, 2019


adapted from :
servings :    15 muffins

Cinnamon Crumb Topping :

1/2  cup  all-purpose flour  (71 gm)
1/3  cup  sugar  (71 gm)
1/4  cup  butter  ~  melted  (57 gm)
1/2  tsp.  ground cinnamon

Blueberry Muffins :

2/3  cup  sugar  (142 gm)
1  egg  (large)
1/2  cup  plain yogurt  (57 gm)
1/2  cup  vegetable oil  (115 ml)
1/3  cup  fresh milk  (71 ml)
1  tsp.  vanilla extract
1 1/4  cups  all-purpose flour  (177 gm)
1  tsp.  baking powder
1/4  tsp.  salt
1  cup  blueberries  ~  fresh or frozen  (142 gm)

Instructions :

1.  Pre-heat the oven to 375'F/190'C.  Place 9-10 muffin liners in a cupcake pan.  (Mine makes 15 pieces).  Set aside while you make the cinnamon crumb topping.

Cinnamon Crumb Topping :

1.  In a small bowl, whisk together flour, sugar and cinnamon.  Pour in the melted butter and stir with a fork until crumbly and place in the fridge while you make the muffin batter.

Blueberry Muffins :

1.  In a medium bowl combine the sugar, egg, yogurt, oil, milk and vanilla extract then whisk until well combined.  Set aside.

2.  In a separate large bowl stir together flour, baking powder and salt.

3.  Add the dry ingredients into the wet and whisk until just combined.  Take care to not over mix, lumps are ok.  Lastly, fold in the blueberries.

4.  Evenly distribute the batter between the prepared muffin tin filling them almost to the top.

5.  Remove the cinnamon crumb from the fridge and break it up into small chunks with a fork.  Sprinkle the tops with the 1 generous tablespoon of crumb topping.

6.  Bake muffins for about 40-45 minutes or until a toothpick inserted into the center of the muffins comes out clean.

7.  Remove the muffins from the oven and allow to cool slightly before removing from the tin.

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