Blueberrie cupcakes with a crumble🫐✨

Blueberry Muffins 🫐✨ If you’re not a fan of overly sweet desserts, this is the perfect recipe for you! 🤍 110 g salted butter 110g caster sugar 2 eggs (room temp) Zest of half a lemon 1/2 tsp salt 1 tsp vanilla extract 100g greek yogurt 120g buttermilk 240g All purpose flour 1 tbsp baking powder 200g frozen blueberries + 1tbsp flour cream cheese (cut into small cubes) Crumble: 95g all purpose flour 55g sugar 55g melted salted butter 1. Preheat the oven to 220c 2. In a small bowl combine the crumble ingredients with a fork until it forms a crumbly texture. 3. Line your muffin tin with liners, placing them one space apart (so they dont bake into each other) Thats 6 muffins per 12 cup tray. 4. In a large bowl, whisk together the melted butter and caster sugar 5. Add the eggs, yogurt, buttermilk, vanilla, salt and lemon zest and whisk to combine 6. Sift in the flour and baking powder and fold gently until the mixture begins to come together 7. Toss the frozen blueberries in flour and fold into the batter gently until just combined. 8. Using an ice-cream scoop, fill your prepared muffin tin. Top each muffin with a couple cubes of cream cheese and a generous spoonful of crumble. 9. Bake at 220c for 5 minutes and lower to 180c for another 15-20 minutes.

Unbalanced

% Daily Values based on a 2,000 calorie diet