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Writer's pictureChi

Sigg's Blueberry Muffins




As seen on Instagram :) I don't like to be too chatty when it comes to the recipes so here goes !


TOPPING:

  • 3/4 cups all-purpose flour

  • 3/4 cup granulated sugar

  • 1/4 teaspoon salt

  • 5 tablespoons unsalted butter melted





MUFFINS:

  • 2 eggs

  • 1 cup granulated sugar

  • 1/2 cup vegetable oil

  • 1 tablespoon vanilla extract

  • 1 teaspoon white vinegar

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup Sigg's yogurt

  • 2 cups all purpose flour

  • 1 cup blueberries wild or regular sized, fresh or frozen but defrosted and drained





INSTRUCTIONS


  • If you’re using frozen berries, make sure to let them defrost and drain well before adding them to the muffins.

  • Preheat oven to 350°F. Line muffin pans with paper baking cups.

  • Make the topping by stirring together all topping ingredients with a fork in a medium sized bowl. Set aside.

  • Using a hand mixer, mix eggs with electric mixer about 1-2 minutes until thick and frothy. Mix in sugar and oil, beat until creamy. Mix vanilla, vinegar, baking soda, and salt. Mix in sour cream then stir in flour using a wooden spoon. (Batter may be slightly lumpy.) Stir in blueberries.

  • Fill muffin cups with about 1/4 cup muffin batter. Sprinkle the crumble evenly over the top of the muffins.

  • Bake for 15-22 minutes until a toothpick comes out clean from the center of a muffin. Cool 5 minutes in pan then remove to a rack to cool completely.




Let me know how they turned out !


xo,

chi



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