Double Wild Blueberry Crunch Muffins

Double Wild Blueberry Crunch Muffins

PREP TIME
25 mins

TOTAL TIME
40 mins
COOK TIME
15 min
SERVINGS
Makes 18 muffins

INGREDIENTS

  • 1 1/3 cups Josh Pond frozen wild organic blueberries 
  • 2 tablespoons Josh Pond’s wild blueberry jam
  • 2 eggs
  • 1 stick (8 tablespoons), plus 2 tablespoons salted butter, melted
  • 1/4 cup olive oil
  • 1/3 cup maple syrup
  • 1/2 cup plain Greek yogurt 
  • 2 teaspoons vanilla extract
  • 3/4 cup milk
  • 3 cups, plus 2 teaspoons whole wheat pastry flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/3 cup dark brown sugar

INSTRUCTIONS

  • 1. Preheat oven to 425 degrees F. Line 18 muffin tins with paper liners.
  • 2. In a large bowl, stir together the eggs, 1 stick melted butter, olive oil, maple syrup, yogurt, vanilla, and milk until combined. Add 3 cups flour, baking powder, baking soda, and salt, mix until combined. Gently fold in the frozen wild organic blueberries and wild blueberry jam.
  • 3. Pour the batter into the lined muffin tin, filling each cup about 3/4 the way up.
  • 4. For the brown sugar crunch topping - combine the brown sugar, 2 tablespoons melted butter, and 2 teaspoons flour in a bowl. Spoon the mix evenly over each muffin. Bake for 5 minutes, then reduce the oven to 350° and bake another 8-12 mins, or until a toothpick inserted into the center comes out clean.
  • 5. Serve warm with butter.
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