Loaded Crumble Muffins

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Ways to enjoy muffins:

• warm milk

• orange juice

• coffee

• tea

• as a snack

• as a breakfast treat

Used in this recipe:

Ingredients for this recipe:

For muffins:

• 1 cup Blueberries

• 1 cup Strawberries, cubed

• 1 1/4 cups Granulated Sugar

• 2 Large Eggs

• 1 cup Vegetable Oil

• 2/3 cups Milk

• 2 teaspoons Vanilla Extract

• 1 cup Sour Cream

• 2 1/2 cups All-purpose Flour

• 2 teaspoons Baking Powder

• 1/2 teaspoon Salt

For crumble:

• 1/2 cup Softened Butter (1 stick)

• 1 1/4 cups All-purpose Flour

• 1 1/4 cups Brown Sugar

Instructions:

1. Preheat oven to 350*F. Line muffin pans with paper cups.

2. In a small bowl combine 1/2 cup softened butter, 1 1/4 cups all-purpose flour, and 1 1/4 cups brown sugar until crumbly then set aside. (this is for crumble topping)

3. In large bowl beat together 1 1/4 cups granulated sugar and 2 large eggs. Mix in 1 cup vegetable oil, 2/3 cups milk, 2 teaspoons vanilla, and 1 cup sour cream until mixture is creamy.

4. Stir in 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Gradually add berries. (if using frozen berries, make sure to defrost and drain well before adding in)

5. Fill muffin cups 3/4 with batter and sprinkle crumble evenly over each muffin.

6. Bake for 20-25 minutes or until a toothpick comes out clean.

Helpful tip:

Store in an airtight container up to 3 days or freeze up to one month!

Click here to print recipe!!!

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BELOW!!!

XOXO,

Dina