| Yield | |
|---|---|
| Source | https://brooklynfarmgirl.com/2016/02/10/mini-blueberry-crumble-muffins/ |
| Prep time | 45 minutes |
| Yield | |
|---|---|
| Source | https://brooklynfarmgirl.com/2016/02/10/mini-blueberry-crumble-muffins/ |
| Prep time | 45 minutes |
| 1⁄3 | Cup | Sugar |
| 3 | Tablespoon | Unsalted Butter |
| 1⁄2 | Egg | |
| 1 | Teaspoon | Vanilla Extract |
| 1⁄4 | Cup | Milk |
| 1 | Cup | Flour (plus 2 tablespoons) |
| 1 | Teaspoon | Baking Powder |
| 1⁄4 | Teaspoon | Salt |
| 1 | Cup | Blueberries |
| 1⁄2 | Teaspoon | Ground Cinnamon |
| 1⁄4 | Cup | Brown Sugar |
1.Preheat oven to 375 degrees. Spray mini muffin pan with nonstick spray and set aside.
2.Mix sugar, 2 tablespoons butter, egg, and vanilla with a hand mixer. Add milk, 1 cup flour, baking powder and salt and continue to mix. Add in blueberries and stir fold in using a spatula. Spoon mixture into your muffin pan evenly.
3.In a small bowl combine 2 tablespoons flour, cinnamon, and brown sugar. Cut in 1 tablespoon butter until it's crumbly. Add to the top of your muffins evenly.
4.Bake for 12-13 minutes or until the sides of your muffin are slightly golden brown.