Blueberry Muffins with Crumble Top
Servings: 12 muffins
Equipment
- 1 large bowl
- 1 small bowl
- muffin tin
- 12 parchment paper muffin liners
- 1 small cookie scoop
- 1 small sauce pan
Ingredients
- 2 cups all purpose einkorn flour
- 1 tbsp baking powder
- ¼ tsp baking soda
- ¼ tsp pink Himalayan salt or sea salt
- 1 large egg
- ⅓ cup organic butter melted
- 3 tbsp organic maple syrup
- ½ cup organic whole milk
- ¼ cup Whole fat Greek yogurt
- 2 tsp vanilla extract or vanilla bean paste
- ½ cup organic blueberries
blueberry filling
- 1 cup organic blueberries
- ½ cup organic maple syrup
Crumb Topping
- 4 tbsp organic butter
- ½ cup all purpose einkorn flour
- ¼ cup organic turbinado sugar
Instructions
- Preheat the oven to 350℉ and line the muffin tins with the liners.
- In a large bowl, combine 2 cups all purpose einkorn flour, 1 tbsp baking powder, ¼ tsp baking soda and ¼ tsp pink Himalayan salt with a whisk.
- Add in 1 large egg, ⅓ cup organic butter (melted), 3 tbsp organic maple syrup, ½ cup organic whole milk, ¼ cup Whole fat Greek yogurt and 2 tsp vanilla extract.
- Use a wooden spoon to mix together- about 2 minutes. With einkorn flour you don't want to over mix. Add in the ½ cup organic blueberries and mix again.
- Set aside and in a small pan over low/medium heat combine 1 cup organic blueberries and ½ cup organic maple syrup. Let simmer over medium low stirring frequently about 15 minutes until the sauce turns into a glaze.
- Scoop 1 small cookie scoop or 1 tbsp. of the dough into each muffin tin.
- Scoop ½ tsp.-1 tsp. of the blueberry mixture on top of each. Use a toothpick and swirl into the dough. Do this for each muffin.
- Place another 1 small cookie scoop or 1 tbsp. dough on top.
- In a medium bowl with a pastry cutter or fork combine together 4 tbsp organic butter, ½ cup all purpose einkorn flour, and ¼ cup organic turbinado sugar.
- Split between the 12 muffins. About 1 tbsp. crumbled onto each.
- Bake at 350℉ for 18-22 minutes until cooked through.
Notes
Freezer instructions.
After iced, place on a parchment lined baking sheet. Place in the freezer for 2 hours. Remove and place in a freezer safe Ziploc bag. Store in the freezer for up to 2 months.