Blueberry Crunch Muffins

By Effimiya

Ingredients

• Crunchy Topping:
• 2 cups all-purpose
• 3/4 cup granulated sugar
• 1 tbsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup vanilla yogurt
• 2 tsp grated orange rind
• 1/4 cup orange juice
• 1/4 cup vegetable oil
• 2 eggs
• 1-1/2 cups fresh blueberries
• 1/4 cup butter
• 4 tbsp flour
• 1/4 cup packed Demerara brown sugar

Details

Servings 12
Preparation time 15mins
Cooking time 25mins

Preparation

Step 1

Prepare Pan

Adjust oven rack to centre. Heat oven to 400°F (200°C).

Line 12 muffin cups with paper liners.

Make Batter

Pour flour, sugar, baking powder, baking soda and salt into large bowl; whisk until blended.

Pour yogurt, orange rind and juice, oil and eggs into another large bowl; whisk until smooth.

Pour yogurt mixture over dry ingredients. Sprinkle with blueberries. With wooden spoon, stir just until you can’t see any flour.

Fill Muffin Cups

Spoon batter into prepared muffin cups, filling three-quarters full.

Prepare Topping In small bowl and using fingers or spoon put topping over each muffin

Bake Muffins

Bake muffins in oven until tops are golden and firm to the touch, about 25 minutes.

Place rack on counter. Wearing oven mitts, transfer muffin tin to rack and let muffins cool.

Additional information :

Helpful Tips:

To measure dry ingredients, such as flour and granulated sugar, spoon into dry-measure cup and scrape off any extra with flat edge of knife.

To measure liquids, use clear liquid-measure cup and bend down so your eye is level with markings on cup.