Someone once said, muffins are ust ugly cupcakes. And I’m here to prove that wrong. What if cupcakes are actually just ugly muffins that learned how to dress up to disguise some blemishes? Like makeup? Or, even better, what if we took both muffins and cupcakes at face value, didn’t call either ugly, and revelled in the fact that they’re both beautiful and damn delicious?
Especially blueberry muffins. The way the blueberries burst a little while they are cooking and get slightly purple and vibrant…. my GOSH that is just my fave. But then add a beautiful crumbly topping and damn. it’s game over. Those are the best qualities and to be honest…. cupcakes can’t rival that for me, not even in the least.
These muffins are beautifully studded with blueberries and chocolate chunks with a super simple crumble over top. They’re moist yet filling as a snack or as breakfast when paired with a yogurt or coffee or bowl of fruit… or better yet, all three!
Blueberry Chocolate Chunk Muffins with Crumble Topping
1
batch24
minutesIngredients
- Muffin Ingredients
3/4 Cup Blueberries
1/4 Cup Butter, melted
5 Tbsp Milk or Almond Milk
2 Tbsp Maple Syrup
1/3 Cup Brown Sugar
2 Eggs (room temperature)
1 tsp Vanilla Extract
1 Cup All Purpose Flour
1/4 tsp Baking Soda
1/4 tsp Baking Powder
1/4 tsp Salt
1/3 Cup Dark Chocolate Chunks or Chips
- Crumble Topping Ingredients
1/4 Cup All Purpose Flour
2 Tbsp Brown Sugar
1 Tbsp Cane Sugar
3 Tbsp Butter (cold)
1/2 tsp Cinnamon
Directions
- Preheat oven to 350 degrees Fahrenheit and line a muffin tin (recipe makes 6-7 muffins!)
- To a large mixing bowl, add melted butter, maple syrup, milk, brown sugar and vanilla to a bowl. Whisk until thoroughly combined.
- Then, add in 2 room temperature eggs to the same bowl, and whisk in with the other wet ingredients.
- In a separate bowl, combine flour (for the muffins), baking soda, baking powder, and salt. Mix with a fork to make sure the dry ingredients are incorporated.
- Then, add the blueberries to the mixture of dry ingredients and toss with a fork to cover the blueberries in the dry ingredients – this is essential as it prevents the blueberries from sinking to the bottom of the muffins!
- Next, add the mixture of blueberries, dry ingredients, and chocolate chunks to the bowl with the wet ingredients. Fold the dry ingredients in with the wet until well combined. Try not to over mix past when everything is combined, though – over mixing will make your muffins a bit tough.
- Next, prepare your crumble topping by adding flour, cinnamon, brown sugar and cane sugar to the bowl and giving it a light whisk. Then, cube all 3 tablespoons of butter into about 1/2 inch cubes and toss into the bowl with the dry ingredients for the crumble.
- Press the butter together lightly in between your fingers with the dry crumble ingredients and repeat until the ingredients combine to form a sort of crumble mixture.
- Finally, scoop the batter into your lined muffin cups, almost to the top, and then add a generous sprinkle of crumble over the top of each muffin cup. Then, bake fo 24 minutes at 350 degrees.
- Once finished baking, remove the muffins from the oven and let them cool for 15 – 20 minutes. Enjoy!
Notes
- Store muffins in an airtight container for 2 – 3 days. Crumble toppings lose their crispness and gain moisture with time. So, for the most fresh muffins, consume within 2 days.
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