Mini Blueberry Muffins with Pecan-Cinnamon Crumble
Moist blueberry muffins get a flavor upgrade with a quick hack and a special ingredient! Super moist and loaded with blueberry flavor, these are sure to become your new favorite blueberry muffins!
Servings: 36 mini muffins
Calories: 86kcal
Equipment
- 1 mini muffin tin
Ingredients
- 1/2 cup butter salted
- 1/2 cup granulated white sugar
- 1/4 cup brown sugar lightly packed
- 2 each eggs
- 1 teaspoon vanilla
- 1/2 cup plain yogurt
- 1/4 cup milk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 cups blueberries fresh or frozen
for the topping
- 1/3 cup ground pecans
- 1/4 cup brown sugar lightly packed
- 1 teaspooon ground cinnamon
Instructions
- Preheat your oven to 375-F.
- Cream the butter and white sugar together in the bowl of a stand mixer with the paddle attachment or in a large bowl with an electric mixer until light and fluffy.
- Beat the eggs in one at a time until combined, then add the vanilla. Scrape down the sides as needed.
- Add the yogurt and milk and mix on medium speed until combined. The batter won't be completely smooth.
- Mix the flour, baking powder, and salt in another bowl, until well mixed.
- Add half the flour mixture to the wet mixture and mix on low speed until combined, then add the remaining dry ingredients. Mix until combined, scraping down the bowl as you go.
- Mash 1/2 a cup of the blueberries in a small bow with a fork. They can be chunky. Add the mashed blueberries to the batter and mix on low until combined.
- Remove the bowl from the mixer and fold in the remaining blueberries with a spatula.
- Spray the insides of a mini muffin pan and fill each cup slightly above the top of the cup with the batter.
- Mix the ground pecans, brown sugar, and cinnamon in a small bowl and sprinkle 1 teaspoon of the pecan mixture over the top of a muffin. Repeat until they're all topped.
- Bake the muffins at 375-F for 12-14 minutes or until they're golden brown around the bottoms.
- Cool in the pan for a few minutes, then remove them from the pan and serve!
Notes
Chef Jenn's Tips
- Don't over-mix the batter - only mix it enough until the ingredients are combined.
- Use smaller blueberries if you can find them.
- You can use frozen berries, but your batter will turn blue. Keep the berries frozen and toss them in a bit of the flour mixture before adding them to the batter to reduce the amount of blue batter.
- You can use walnuts if you prefer, or skip the nuts and add 1/4 cup more brown sugar and 1/2 teaspoon more cinnamon.
Nutrition
Serving: 1muffin | Calories: 86kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 80mg | Potassium: 31mg | Fiber: 0.5g | Sugar: 7g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 0.4mg