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Blueberry Pineapple Muffins

Blue Monday is the most depressing day of the year.. they say it at least.. Well we will make your day fantastic with those blue blueberry pineapple muffins with a crunchy crust!



The Muffins

Coconut sugar 50 gr
Sweetner 4 spoons
Buttermilk 125 ml
Butter 100 gr
Salt 1/2 spoon
Vanilla extract 1 spoon
Eggs 2
Baking soda 10 gr
Blueberries 200 gr
Pineapple 150 gr
Flour 280 gr

For crunchy crust

Brown sugar 40 gr
Flour 50 gr
Butter (in pieces and cold) 35 gr 
Salt Pinch

Preparation Process

Preheat the oven to 180c degrees and arrange paper cups in a muffin pan.In a mixer bowl with a paddle attachment, mix butter, sugar, salt and vanilla until you get a soft and creamy mixture. Go over the edge of the bowl with a spatula in order to bring the mixture to the center of the bowl and add in the eggs, one by one, whisking continuously until incorporated. Mix flour and baking powder in a small separate bowl. Add approximately 1/3 of the flour into the mixture while blending slowly. Add 1/2 of the milk while blending until it is mixed in the batter. Add another 1/3 of the flour while mixing, the remaining milk and finally the remaining flour. Once the mixture is smooth, stop mixing. It is important to avoid over-mixing which may damage the texture of the muffins.
Add in the frozen blueberries and pineapples and mix briefly only until evenly dispersed in the mixture. With a tablespoon or a large ice cream scoop, fill the jugs right up to their rim. 
Topping: place sugar, flour, butter and salt in a bowl and blend with your hands until you get a crumbly mixture. Sprinkle crumbs generously on top of each muffin.
Bake for 20-25 minutes or until the muffins are golden and set.

Tips and variations

Also super tasty with raspberries!

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