Dive into the delightful taste of these Blueberry Crumble Muffins, where the freshness of blueberries meets the sweet crunch of a crumbly topping. Each muffin is infused with a hint of lemon zest, enhancing the bright, tangy flavors of the berries, while the Greek yogurt keeps them moist and tender. A perfect treat for breakfast or an afternoon snack.
Why You'll Love This: These muffins offer a wonderful texture combination with the soft, fluffy base and the crispy crumble on top. The zesty lemon flavor perfectly complements the blueberries, making each bite a refreshing experience. They are quick to make and even quicker to disappear from the serving plate!
Perfect Occasion: Ideal for weekend brunches, coffee breaks, or as a delightful addition to a picnic basket. They're also fantastic for bake sales or as a thoughtful homemade gift to brighten someone's day. Enjoy them freshly baked for the best experience.
Decoration Tips: For a more appealing presentation, you can sprinkle some powdered sugar over the cooled muffins or add a few extra blueberries on top of the crumble before baking. Serve each muffin with a dollop of whipped cream or a drizzle of lemon glaze for an extra touch of sweetness.
Ingredients:
- 2 eggs
- 120g sugar
- 1 sachet vanilla sugar
- 120 ml sunflower oil
- 150 ml Greek yogurt
- 175 g flour
- 1/2 sachet baking powder
- A pinch of salt
- Zest of one lemon
- 80 g fresh blueberries, tossed with 1 tbsp flour
For the crumble:
- 30g sugar
- 30 g cold butter, cubed
- 25 g flour
Instructions:
- In a large bowl, whisk together eggs, sugar, and vanilla sugar until light and fluffy.
- Mix in the sunflower oil and Greek yogurt until smooth.
- Combine the flour, baking powder, salt, and lemon zest, and gently fold into the wet ingredients.
- Carefully fold the blueberries coated in flour into the batter to prevent sinking during baking.
- Spoon the batter into muffin tins, filling them about three-quarters full.
- To make the crumble, combine sugar, flour, and cold butter in a bowl. Rub the ingredients together with your fingers until the mixture resembles coarse crumbs.
- Sprinkle the crumble mixture evenly over the filled muffin cups.
- Bake at 180°C (356°F) for about 17-20 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Enjoy these blueberry crumble muffins, a delightful treat that balances sweetness with a hint of tartness, perfect for any day of the year!