BLUEBERRY MUFFINS WITH STREUSEL CRUMB TOPPING

This blueberry muffins recipe will quickly come to be your preferred breakfast recipe keeper! it's miles ideal if you attempting to find delicious,clean and smooth breakfast idea!!

Maybe I could try chocolate frosting I thought to myself one time. another time it might be a variant with strawberries and white frosting and so on and so on. step by step my desserts became the beyond.

Hmmm a sincerely accurate idea. You haven’t made them for years. I could honestly use a change in my menu, who constantly made brief sandwiches at the same time as being in a rush about some thing for work.

Of route, you can consider that the part of Blueberry muffins intended for breakfast became visibly smaller in a remember of mins!

Ingredients

For Blueberry Muffins:

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs ( or 3 small)
• 1 cup granulated sugar
• 1 cup yogurt
• 1/2 cup canola oil
• 1 teaspoon vanilla extract
• 2 1/3 cups blueberries-fresh or frozen(thawed)-divided( 1 cup goes in the batter and 1 1/3 cup for topping)
• 1–2 tablespoon flour

For Streusel Topping:

• 1 cup all-purpose flour
• 2/3 cup granulated sugar
• 1 stick salted butter-melted
• 1 teaspoon cinnamon

Instructions

1. Preheat oven to 400F tiers and line trendy muffin pan with paper liners and set apart.
2. To make the crumb topping in a small bowl, whisk collectively flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly and set apart.
3. To make the truffles in a big bowl stir together flour, baking powder and salt and set apart.
4. In a medium bowl, whisk together eggs and granulated sugar until mixed. Whisk in yogurt, oil, and vanilla extract (combination ought to be pale and yellow)
5. Fold wet components into dry elements and mix everything together by means of hand.
6. In a small bowl sprinkle 1 cup blueberries with 1-2 tablespoon flour and toss them till all blueberries are coated with skinny layer of flour and then fold them really lightly inside the batter.
7. Spoon batter into organized muffin tins, filling approximately 2/three of each cup. cowl the batter with the closing blueberries and then cover the blueberries generously with streusel topping.
8. Place them within the oven and reduce the warmth at 375F , bake about 18-20 mins or till the toothpick inserted inside the center comes out clean.
9. Cool for 5 mins within the pan then dispose of muffins and cool on a wire rack.

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