Cinnamon Crumble Blueberry Muffins
Cinnamon-y blueberry muffin perfection. What everyone should wake up to for breakfast!
- Prep Time: 10 Minutes
- Cook Time: 15-20 Minutes
- Total Time: 48 minute
- Yield: 18 -24 Muffins 1x
- Category: Muffins
- Method: Baking
Ingredients
Scale
Muffins:
- 2 large eggs
- 1 C Granulated Sugar
- ½ C Vegetable Oil
- 1 TBSP Vanilla Extract
- 1 tsp Baking Soda
- 1 tsp Apple Cider Vinegar
- ½ C Sour Cream
- ½ C Plain, Greek-style yogurt
- 1 C AP Flour
- 1 C Cake Flour
- 1 Tsp Cinnamon
- 2 ½ C Blueberries
Crumb Topping:
- ¾ C Light Brown Sugar
- 1 TBSP Cinnamon
- 5 TBSP Butter
- ¾ C AP Flour
Instructions
Preheat Oven to 350* and line muffin tins with liners.
In a mixer or in a mixing bowl with hand held beaters, combine oil, eggs, sugar, and vanilla extract. Combine until creamy and smooth. Add vinegar, sour cream, yogurt, and cinnamon. Incorporate flours and cinnamon at a slower speed, until combined (don’t over mix)
Fold in blueberries, scoop into prepared muffin tins.
If using crumble topping, mix brown sugar, cinnamon, and flour together, and cut in butter until crumbly.
Sprinkle on top of muffins, and bake for 18 minutes.