Maple Blueberry Muffins with Cinnamon Crumble
Sweetened with pure maple syrup, these blueberry muffins will be a delightful treat for any time of the day. The cinnamon crumble topping adds irresistible crunch and richness, making this treat even more delicious.
Servings: 16 Muffins
Cost: $10
Equipment
- 1 Muffin Tin Medium-large
Ingredients
- 2 cups frozen blueberries
- 1/2 cup pure maple syrup
- 1/4 cup unsalted butter
- 2 1/4 cups all-purpose flour or whole wheat
- 4 tsp vanilla extract
- 1/2 cup milk
- 1 egg
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
Crumble topping
- 1/4 cup unsalted butter cold
- 1 tbsp light brown sugar
- 1/2 tsp ground cinnamon
- 1/3 cup all-purpose flour
Instructions
- Preheat oven to 375°F.
- In a large bowl, combine melted 4 tablespoons unsalted butter with 1 egg. Whisk until egg is completely mixed with butter and mix-in vanilla extract.
- Combine the flour, baking powder, cinnamon, and salt. Add to butter mixture, alternating with milk.
- Fold in frozen blueberries. Don’t be afraid to add extra if you’d like.
- Fill 12-16 greased or paper-lined muffin cups two-thirds full. Combine all-purpose flour, light brown sugar, cold butter, and cinnamon to make the crumble topping.
- Sprinkle on top of the muffins. Bake for 25-30 minutes.
- Let cool for 5-10 minutes before serving.