Blueberry Crumble Muffins

Name: Blueberry Crumble Muffins
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 10 Eggs; 400 grams White Sugar; 3 packs Vanilla Sugar; 200 milliliters Sunflower Oil; 300 milliliters Milk; 9 grams Salt; 1 kilogram Frozen Blueberry; 1 Orange; 1 Lemon; 18 grams Baking Powder; 8 grams Baking Soda; 900 grams Flour; 50 grams Butter

55 min·60 Views

Flora Petrova

354 Recipes

Bake the ultimate bakery-style blueberry crumble muffins featuring a vibrant, naturally purple blueberry-infused batter and a crunchy vanilla streusel topping.

Allergens

Vegetarian

Pescatarian

Halal

8,349kcal

24 Portions · 2,980 g

Protein

177 g

Carbohydrates

1,186 g

Fat

295 g

Fiber

97 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

24

g

Eggs10
White Sugar400 grams
Vanilla Sugar3 packs
Sunflower Oil200 milliliters
Milk300 milliliters
Salt9 grams
Frozen Blueberry1 kilogram
Orange1
Lemon1
Baking Powder18 grams
Baking Soda8 grams
Flour900 grams
Butter50 grams

Preparation

1
Pre-heat your oven to 190°C (375°F) using the top and bottom heat setting without the fan.
2
Combine the 50 g butter, 50 g white sugar, 100 g flour, and 1 pack vanilla sugar in a bowl.
3
Mix these ingredients with your hands until crumbles form.
4
Place the crumble mixture into the fridge until needed.
5
Zest the orange and the lemon.
6
Cook and blend 500 g of the frozen blueberries into a smooth puree.
7
Toss the remaining 500 g frozen blueberries with 1 tablespoon of the flour in a separate bowl.

Mixing Wet Ingredients

8
Whisk the 10 eggs and 350 g white sugar together in a large bowl until frothy.
9
Add the 300 ml milk, 200 ml sunflower oil, 2 packs vanilla extract, and 9 g salt to the egg mixture.
10
Stir the blueberry puree, orange zest, and lemon zest into the wet mixture.

Mixing Dry Ingredients

11
Sift the remaining flour (about 785 g) into a separate large bowl.
12
Whisk the sifted flour, 18 g baking powder, and 8 g baking soda together.

Combining Batter

13
Pour the wet blueberry mixture into the dry flour mixture.
14
Stir the batter gently with a spatula just until the flour disappears.
15
Fold the flour-coated frozen blueberries gently into the batter using a spatula.

Baking

16
Line a muffin tin with paper liners.
17
Fill each muffin cup two-thirds full with the batter.
18
Sprinkle the chilled crumbles generously over the top of each muffin.
19
Bake the muffins in the preheated oven for 25 to 30 minutes.
30 min

Serving

20
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack.
21
Enjoy them warm, or store them at room temperature. You can also dust them with a little powdered sugar if you like.

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