Crumb Topped Mini Blueberry Muffins Recipe
Serves 3415 mins prep16 mins cook
Sweet, tender, and perfectly acceptable to eat for breakfast, my Crumb Topped Mini Blueberry Muffins are sure to delight neighbors, family, landlords and office mates. This easy mini muffins recipe is sure to become a fast favorite – it only takes about 30 minutes to make and is entirely customizable!
0 servings
What you need
cup brown sugar
tbsp unsalted butter
tsp ground cinnamon
tsp ground nutmeg
tsp baking powder
tsp baking soda
tsp kosher salt
cup avocado oil
tsp vanilla extract
cup sour cream
cup blueberry
Instructions
Brown Sugar Crumble 1 Mix all ingredients together until well combined, then place in the refrigerator for 10 minutes so it firms up a bit. Once firm, break the crumble into small pieces and proceed as directed below. Mini Blueberry Muffins 3 Preheat the oven to 350 degrees Fahrenheit and line a mini muffin/cupcake tiin with 12 muffin liners. 4 Sift the flour, baking powder, baking soda and salt together in a medium-sized bowl and whisking to combine. 5 In a separate large bowl, whisk together the eggs, brown sugar, avocado oil, vanilla extract and sour cream until well combined. 6 Pour the dry ingredients into the wet ingredients and gently fold together until smooth, making sure not to overmix. 7 Fold in the blueberries until combined. Scoop the batter into the muffin cups until 2/3 of the way full. Sprinkle with chilled crumble before baking for 14-17 minutes. 8 Test whether your muffins are done by inserting a toothpick into the center of a muffin. if the toothpick comes out with a few moist crumbs, you can remove the muffins from the oven and allow to cool before enjoying them!View original recipe