Blueberry Crumble Muffins

Bahan-bahan

Muffin Batter:

2 cups all-purpose flour

2½ tsp baking powder

½ tsp salt

1¼ cup sugar

½ cup melted butter

2 eggs

2½ tsp vanilla extract

½ cup half & half

1 cup blueberries

Blueberry Syrup

1 cup blueberries

1 Tbsp sugar

1 Tbsp lenmon juice

Crumb Topping:

½ cup all-purpose flour

⅓ cup sugar

3 Tbsp brown sugar

¼ tsp salt

4 Tbsp mnelted butter

Arahan

In a large bowl, combine the dry ingredients for the muffin batter.

In a separate bowl, whisk together the wet ingredients for the muffin batter. Then pour into the dry ingredients and stir to combine.

Stir a tablespoon of extra flour into the blueberries, then fold them into the muffin batter. This will keep them from sinking,

Line a 12 cup muffin pan with parchment liners, then divide the batter evenly into each cup.

In a small skillet, add the ingredients for the blueberry syrup and put over medíum heat, stirring occasionally. Once simmering, stir consistently for 2 minutes. Then use a fork to mash the berries slightly.

Use a spoon to evenly divide the syrup over the batter in the muffin pan, Set aside.

In a medium bowl, combine all of the ingredients for the crumb topping using a fork. Then, evenly distribute the topping onto the muffins.

Bake at 425 degrees for 15 minutes. Then lower the temperature to 350 degrees, and bake for 10 mins. Show your support