For the blueberry muffins:
- 113 g butter, melted
- 2 dl | 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 dl | 1/4 cup greek yogurt
- 1/2 dl | 1/4 cup buttermilk ( Milk + 1 tsp apple cider vinegar)
- 1 Tablespoon baking powder
- 1 tsp cardamom
- 1/2 teaspoon salt
- 4 dl l 2 cups all purpose flour
- 4 dl | 2 cups frozen blueberries + 2 tablespoons all purpose flour
For the crumble:
- 70 g melted butter
- 1/4 cup Brown sugar
- 1 tsp cinnamon
- 1 tsp vanilla
- 1,5 dl | 2/3 cup all purpose flour
Directions
- Combine all the ingredients for the streusel, using a wooden spoon to stir together until the mixture resembles wet sand.
- In a large mixing bowl combine the melted butter and granulated sugar, beating until combined. Add the eggs in one at a time.
- Add the greek yogurt, buttermilk, and vanilla extract.
- Add the all the dry ingredients. Mix until it begins to come together (not fully incorporated).
- Toss the blueberries with the additional two Tablespoons of flour. Fold the blueberries into the batter, mixing only until combined. The batter will be thick.
- Scoop batter into prepared muffin tins, filling about 3/4 of the way.
- Sprinkle the tops of each muffin with about 2 Tablespoons of the streusel mixture, pressing the streusel gently into the batter so it sticks.
- Bake on 175 c or 350 f for 20-30 min until golden and fully cooked.
- Remove from oven and allow to cool for at least 15 minutes before eating!