Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
68
High
Nutrition per serving
Calories643.4 kcal (32%)
Total Fat24.1 g (34%)
Carbs99.8 g (38%)
Sugars55.6 g (62%)
Protein8.7 g (17%)
Sodium380.7 mg (19%)
Fiber2.7 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
for muffin batter
120mlmilk
2eggs
1 ½ tspvanilla extract
113gsalted butter
melted
220ggranulated sugar
250gall-purpose flour
2 tspbaking powder
⅛ tspbaking soda
320gfresh blueberry
for crumb topping
Instructions
for the crumble topping
Step 1
In a medium mixing bowl, add all-purpose flour, cinnamon, granulated sugar, and brown sugar. Combine thoroughly with a whisk.
Step 2
Next, add the salted butter to dry mixing bowl and crumble them together with your hands.Set aside and start on the muffins.
for the batter
Step 3
Pre-heat the oven to 425°F (218°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
Step 4
In a large mixing bowl, add milk and eggs. Using a whisk, beat till combined, then stir in the vanilla extract.
Step 5
Gradually add melted salted butter and granulated sugar to the milk/egg mix until combined.
Step 6
Add all-purpose flour, baking powder, and baking soda. Using a spatula to fold until combined.
Step 7
With a spatula, gently fold in the blueberry, being careful not to over mix the batter
Step 8
Line you muffin tray with liners. Then, use an ice-cream scoop to fill each muffin liner approx 2/3 full.
Step 9
Add crumble on to your muffins, Bake them at 425°F (218°C) for 13 minutes, then reduced to 360°F (182°C) and baked them for 14 minutes or until toothpick inserted in the center comes out clean. Enjoy!
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