Blueberry Crumble Muffins

Ingredients

• 2 cup all-purpose flour (for the muffin batter)
• 0.5 cup sugar (for the muffin batter (estimated based on standard recipes as it was missing from the list but mentioned in steps))
• 2 tsp baking powder
• 0.5 tsp salt
• 2 eggs
• 0.5 cup milk
• 8 tbsp butter (melted (1 stick))
• 2 tbsp sour cream or greek yogurt
• 1.5 cup blueberries (tossed in flour; quantity as desired)
• 0.5 cup blueberries (for compote)
• 0.25 cup sugar (for compote)
• 0.5 tbsp lemon juice (for compote)
• 0.5 cup all-purpose flour (for streusel)
• 0.25 cup sugar (for streusel)
• 3 tbsp brown sugar (for streusel)
• 4 tbsp butter (melted, for streusel)
• 1 tsp vanilla extract (for streusel)

Steps

1. 1

   Preheat your oven to 425°F (220°C). Prepare a muffin pan with parchment liners.

2. 2

   Make the blueberry compote: In a small saucepan, combine 1/2 cup blueberries, 1/4 cup sugar, and 1/2 tbsp lemon juice over medium-low heat.

3. 3

   Bring the mixture to a simmer and begin to mash the blueberries to create a jam-like consistency.

4. 4

   Turn the heat down to low and let the compote reduce for about 5-6 minutes, then set aside to cool.

5. 5

   Make the streusel: In a bowl, combine 1/2 cup flour, 1/4 cup sugar, and 3 tbsp brown sugar until fully combined.

6. 6

   Add 4 tbsp of melted butter and a dash (1 tsp) of vanilla extract. Mix until crumbles form and set aside.

7. 7

   In a large mixing bowl, combine 8 tbsp melted butter, sugar (approx 1/2 cup), 2 eggs, and 1/2 cup milk. Whisk together until well combined.

8. 8

   Add 2 tbsp of sour cream or Greek yogurt to the wet mixture and whisk until fully combined.

9. 9

   Add 2 cups of flour, 2 tsp baking powder, and 1/2 tsp salt to the wet mixture.

10. 10

    Fold the dry ingredients into the wet mixture until just combined, being careful not to over-mix.

11. 11

    Toss your fresh blueberries in a little flour (to prevent sinking) and fold them into the batter.

12. 12

    Divide the batter evenly into the prepared muffin pan.

13. 13

    Top each muffin with a spoonful of the blueberry compote and a generous amount of the streusel crumble.

14. 14

    Bake at 425°F (220°C) for 12-15 minutes.

15. 15

    Reduce the oven temperature to 375°F (190°C) and continue baking for another 10 minutes until a toothpick comes out clean.

Notes

The author mentioned adding sugar to the muffin batter in the instructions but did not list the quantity in the ingredients; 1/2 cup is a standard estimation for this volume of flour. Tossing blueberries in flour before folding them into the batter helps prevent them from sinking to the bottom.

Nutrition per serving

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• blueberries
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