Blueberry Crumb Muffins | Hannah Harvesting Health

Hannah Harvesting Health

Name: Blueberry Crumb Muffins
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 12
Cuisine: American
Ingredients: Gold Medal All Purpose Flour with Resealable Bag; Bob's Red Mill Super-Fine Natural Almond Flour; El Guapo® Whole Cinnamon (Canela Entera); Cake Mate Sugar, Blue; O Organics Milk, Low Fat, Organic; SIGNATURE SELECTS Baking Powder, Double Acting; Crunch Easter Flatback Egg; SIGNATURE SELECTS Sugar, Powdered, Confectioners'; Fresh Blueberries; Sealtest Strawberry Partly Skimmed Milk

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Blueberry Crumb Muffins

Serves 1215 mins prep28 mins cook

Delicious blueberry muffins with a sweet crumb topping. This recipe offers options for gluten-free and dairy-free variations.

0 servings

What you need

Gold Medal All Purpose Flour with Resealable Bag

cup all purpose flour

Bob's Red Mill Super-Fine Natural Almond Flour

cup almond flour

El Guapo® Whole Cinnamon (Canela Entera)

tsp cinnamon

cup sugar

tbsp milk

SIGNATURE SELECTS Baking Powder, Double Acting

tsp baking powder

egg

SIGNATURE SELECTS Sugar, Powdered, Confectioners'

cup table sugar

pt fresh blueberries

tbsp semi-skimmed milk

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Instructions

1. Preheat the oven to 350F and grease or line a muffin tin.
2. In a large mixing bowl, whisk together the eggs and milk—then stir in the dry ingredients.
3. Add in the blueberries next {lightly coat them in extra AP flour—this helps them not sink when baking.}
4. Scoop the batter into the muffin tin {12 muffins}, add crumb mixture on top of each, and bake for 28 minutes. Enjoy!

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