Blueberry Vanilla Crunch Muffins
Ingredients
- 2 large eggs
- 1 stick (110g), plus 2 tbsp butter, melted
- ¼ cup coconut oil, melted
- ½ cup honey
- ½ cup plain greek yogurt or sour cream
- 2 tsp vanilla extract
- ¾ cup milk
- 3 cups plus 2 tsp whole wheat pastry flour
- 3 tsp baking powder
- ¼ tsp baking soda
- ½ tsp kosher salt
- 1⅓ cups fresh or frozen blueberries
- 2 tbsp blueberry jam
- ⅓ cup dark brown sugar
- ½ tsp vanilla powder
Instructions
- Preheat oven to 425 °F.
- Line 18 muffin tins with paper liners.
- In a mixing bowl, whisk together the eggs, 1 stick melted butter, coconut oil, honey, yogurt, vanilla, and milk until combined.
- Add 3 cups flour, baking powder, baking soda, and salt, mix until just combined.
- Gently fold in the blueberries and jam, being careful not to overmix.
- Spoon the batter into prepared muffin tins with a scoop.
For the Brown Sugar Crunch
- Combine brown sugar, 2 tablespoons melted butter, 2 teaspoons flour, and vanilla powder in a bowl. Spoon the mix evenly over each muffin.
- Bake for 5 minutes, then reduce the oven to 350°F and bake another 8-12 mins, or until a toothpick inserted into the centre comes out clean. Recipe from HalfBakedHarvest