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Blueberry Crumble Muffins

Before you jump to Blueberry Crumble Muffins recipe, you may want to read this short interesting healthy tips about Deciding On The Best Foods Will Help You Stay Fit And Healthy.

One thing that some of you may already understand is that by consuming the right foods can have a huge effect on your health. Something that you shouldn’t eat no matter what is the different foods that you will get at all of those take out places. These types of foods are filled with bad fat and also have very little nutritional value. You will be delighted to know that we are going to inform you of a few of the foods that you need to be eating every day.

In addition when it comes to having a dessert after your meals you should think of having various citrus fruits. Citrus fruits in addition supply you with vitamin C, as well as other vitamins and minerals that can help keep you healthy. You may also want to put together a couple of things like orange sections, shredded coconut mixed with a teaspoon of honey.

By following a few of the suggestions above you will see that you will end up living a healthier life. The pre packaged highly processed foods that you can find in any store is in addition not good for you and alternatively you should be cooking fresh nutritious foods.

We hope you got insight from reading it, now let’s go back to blueberry crumble muffins recipe. You can have blueberry crumble muffins using 12 ingredients and 7 steps. Here is how you do that.

The ingredients needed to cook Blueberry Crumble Muffins:
  1. Use 70 grams Unsalted butter (or unsalted margarine)
  2. Prepare 1 Egg
  3. Provide 100 grams ◎ Cake flour
  4. Take 3 grams ◎ Baking powder
  5. Use 70 ml Milk
  6. Take 60 grams Granulated sugar
  7. Use 50 grams Blueberry
  8. Take [For the crumble]
  9. Provide 20 grams Almond flour
  10. Take 20 grams Granulated sugar
  11. Get 30 grams Cake flour
  12. Prepare 25 grams Unsalted butter (or unsalted margarine)
Instructions to make Blueberry Crumble Muffins:
  1. Preheat the oven to 170℃. Sift together the ◎ ingredients. Bring the butter and eggs to room temperature. Cut the butter for the crumble into 1 cm cubes and chill in the refrigerator.
  2. To make the crumble: Combine the ingredients into a bowl and mix well. Add the butter and mix it in with your hands until crumbly. Chill in the refrigerator.
  3. Mix the butter in a bowl, add the sugar in two batches, and mix until fluffy. Add the whisked egg in two batches, and mix well.
  4. Add 1⁄3 of the sifted ◎ ingredients, 1⁄3 of the milk, and use a rubber spatula to fold the batter in a cutting motion. Fold in the blueberries.
  5. Spoon the batter into the muffin mold, then sprinkle a generous amount of the crumble, breaking it apart with your fingers. Press it into the tops of the muffins to avoid spilling.
  6. Bake for 30 to 35 minutes in an oven preheated to 170℃ until golden. Wrap in plastic wrap after they cool.
  7. Be careful not to stir too vigorously after adding the blueberries or they will break apart! Frozen blueberries can be added frozen.

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