Blueberry Dark Chocolate Crumble Muffins

Indulge in the perfect balance of juicy blueberries and rich dark chocolate with these Blueberry Dark Chocolate Crumble Muffins. Topped with a buttery, sweet crumble, these muffins offer a delightful combination of comforting and decadent flavours. They're ideal for breakfast or a sweet treat any day.

Yields: 12 regular muffins or 9 bakery-style muffins

Servings: 9-12

Prep Time: 15 minutes

Cooking Time: 20-25 minutes

Total Time: 35-40 minutes

Ingredients:

For the Crumble Topping:

• 67g sugar (1/3 cup)

• 63g flour (1/2 cup)

• 42g butter, melted (3 tbsp)

For the Muffin Batter:

• 250g flour (2 cups)

• 200g sugar (1 cup)

• 2 tsp baking powder

• 1/4 tsp salt

• 125g yogurt (1/2 cup)

• 60ml milk (4 tbsp)

• Two large eggs

• 15ml vanilla extract (1 tbsp)

• 110g butter, melted (1/2 cup)

• 150g blueberries, preferably frozen (1 cup)

• 90g dark chocolate chips (1/2 cup)

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 400°F (200°C).

   • Line a 12-cup muffin tin with paper liners or grease it well.

2. Prepare the Crumble Topping:

   • Combine 67g sugar, 63g flour, and 42g melted butter in a small bowl.

   • Mix with a fork until the mixture resembles coarse crumbs.

   • Set aside.

3. Mix the Dry Ingredients:

   • In a large bowl, whisk together 250g flour, 200g sugar, 2 tsp baking powder, and 1/4 tsp salt.

4. Combine the Wet Ingredients:

   • In a separate bowl, whisk together 125g yogurt, 60 ml milk, 2 large eggs, 15 ml vanilla extract, and 110g melted butter until smooth.

5. Make the Batter:

   • Pour the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix.

   • Gently fold in 150g blueberries and 90g dark chocolate chips.

6. Fill the Muffin Tin:

   • Divide the batter evenly among the muffin cups.

   • Sprinkle the crumble topping generously over each muffin.

7. Bake:

   • Place the muffin tin on the middle-top rack of your preheated oven.

   • Bake at 400°F (200°C) for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

8. Cool:

   • Allow the muffins to cool completely in the tin before removing them. This helps them set up and makes them easier to handle.

9. Serve:

   • Enjoy these muffins warm or at room temperature. They make a perfect breakfast treat or afternoon snack.

This recipe yields 12 regular-sized muffins or nine bakery-style muffins with more oversized tops.

Blueberry Dark Chocolate Muffins