Blueberry Crumble Muffins
Chef Julie Hunter
  • 1/4 cup of cold Infusion Blends Blueberry Butter
  • 1/2 cup sugar 
  • 1/3 cup flour
  • 1 1/2 tsp cinnamon
  • Mix until crumbly and set aside.  (This mixture makes enough crumble topping for about 3 batches of muffins-roughly 36 muffins. I keep it in a ziplock in the freezer, so I have it on hand for each batch of muffins I make.)

Mix dry ingredients:

  • 1 1/2 cups flour 
  • 3/4 cup sugar 
  • 1/2 tsp salt 
  • 2 tsp baking powder

Steps In a measuring cup add 1/3 cup oil, 1 egg and enough milk to make one cup. Break up egg with a fork and add wet mixture into dry. Fold with a spatula, but don’t over mix. Add 1 cup of blueberries (dust blueberries with a touch of flour to coat berries before adding to wet mixture.) Fold in blueberries with spatula. Line muffin tins with paper liners, fi ll cups with mixture and top with crumble mixture and a sprinkle of Demarara sugar on top of crumble mixture.

Bake in 400 degree preheated oven for 20-25 minutes. I usually take them out at 20 minutes and let them sit and they continue to cook. Don’t over bake or they dry out. Enjoy!