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Blueberry Muffins

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4.8 of 6 votes
Here is a recipe for Blueberry Muffins, inspired by American style muffins! These muffins are super moist and still have a slightly crunchy top thanks to the crumble I add just before baking. I can already recommend doubling the quantities because these muffins won’t last long!
Prep Time 10 minutes
Cook Time 25 minutes
Course Cake
Cuisine American
Servings 12
Calories 312 kcal

Ingredients
  

  • 120 g butter soft
  • 130 g of sugar
  • 2 eggs
  • 250 ml of milk
  • 350 g of flour
  • 10 g of baking powder
  • 1 teaspoon of cinnamon
  • 200 g fresh blueberries or 250 g frozen blueberries

For the crumble

  • 70 g of flour
  • 40 g brown sugar
  • 40 g butter soft
  • 1 teaspoon of cinnamon

Instructions
 

  • Preheat oven to 185°C (fan oven).
  • Mix the butter and sugar, then add the eggs one by one. Whisk with a hand mixer.
  • Then mix in the flour, baking powder and cinnamon. Stir it into the batter a little at a time. Pour in the milk. Mix well. Finally, add the blueberries and mix gently so they don’t break.
  • Prepare the crumble by mixing the flour, sugar and cinnamon and then add the butter with your hands, crumbling it into a sandy texture.
  • Butter a muffin pan. If necessary, place muffins liners. Divide the batter among the pans. Add the crumble on top.
  • Bake for 20-25 minutes at 185°C.

Nutrition

Calories: 312kcalCarbohydrates: 45gProtein: 5gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 59mgSodium: 195mgPotassium: 102mgFiber: 2gSugar: 17gVitamin A: 418IUVitamin C: 2mgCalcium: 95mgIron: 2mg
Tried this recipe?Tag @la.cuisine.de.geraldine on Instagram and let me know how it was!