Blueberry Vanilla Bean Crumble Muffins
Servings: 12 muffins
Equipment
Ingredients
Muffins
- 1 ½ cup All-purpose Flour
- ¾ cup Sugar
- ½ tsp Kosher Salt
- 2 tsp Baking powder
- ⅓ cup Vegetable Oil
- 1 tsp Vanilla Extract
- 1 Egg
- ⅓ cup Milk of Choice
- 1 ½ cup Blueberries, fresh or frozen
- Zest one lemon
Crumble Toppings
- 2 tbsp Sugar
- ¼ cup Flour
- ½ tsp Vanilla bean powder or paste
- ½ cup Unsalted butter
- Pinch salt
Instructions
Muffins
- Preheat the oven to 400° degrees. Grease a muffin tin or line with muffin cups.
- Mix the dry ingredients (flour, salt, baking powder) in a large bowl.
- In a large mixing bowl, whisk for at 1 to 2 minutes the oil, sugar, and egg.
- Add the milk along with the lemon zest and vanilla extract and mix well.
- Coat the berries with the dry ingredients. This prevents the blueberries from sinking to the bottom while baking.
- Pour liquid ingredients into dry ingredients and mix well. Carefully fold blueberries into mix and spoon into muffin cups.
Crumble
- Mix topping ingredients together with a fork until crumbly. Sprinkle over the top of the muffin batter.
- Bake for about 25 minutes or until golden and a toothpick inserted in one comes out clean. Enjoy!
