Blueberry Crumble Muffins
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A perfect morning pick-me-up featuring a moist muffin base, a homemade blueberry compote swirl, and a buttery streusel topping.
- Time
- 45 minutes
- Equipment
- Stovetop and oven
- Good for
- Breakfast or snacks
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Muffin Batter
Blueberry Compote
Streusel Topping
Steps
Preheat your oven to 425°F (220 °C) (220°C (425 °F)). Prepare a muffin pan with parchment liners.
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.
Bring the mixture to a simmer and begin to mash the blueberries to create a jam-like consistency.
Turn the heat down to low and let the compote reduce for about 5-6 minutes, then set aside to cool.
Make the streusel: In a bowl, combine 1/2 cup flour, 1/4 cup sugar, and 3 tbsp brown sugar until fully combined.
Add 4 tbsp of melted butter and a dash (1 tsp) of vanilla extract. Mix until crumbles form and set aside.
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.
Add 2 tbsp of sour cream or Greek yogurt to the wet mixture and whisk until fully combined.
Add 2 cups of flour, 2 tsp baking powder, and 1/2 tsp salt to the wet mixture.
Fold the dry ingredients into the wet mixture until just combined, being careful not to over-mix.
Toss your fresh blueberries in a little flour (to prevent sinking) and fold them into the batter.
Divide the batter evenly into the prepared muffin pan.
Top each muffin with a spoonful of the blueberry compote and a generous amount of the streusel crumble.
Bake at 425°F (220 °C) (220°C (425 °F)) for 12-15 minutes.
Reduce the oven temperature to 375°F (190 °C) (190°C (375 °F)) 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
These are estimates per serving, worked out from the ingredients.
- Calories
- 313
- Protein
- 4 g
- Carbs
- 44 g
- Fat
- 13 g
- Fiber
- 1 g
Where the calories come from
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