Copycat Starbucks Blueberry Muffins
Ingredients
250 g Gusto Pancake & Baking Mix (1/2 pack)
2 large eggs
1 cup granulated sugar (200 g)
1/2 cup Balkan or a plain yogurt of choice, or milk
1/2 cup oil or light olive oil
2 tsp pure vanilla extract
1 1/2 cup fresh or frozen blueberries (defrosted & drained)
Note: You can do 1/4 cup melted butter & 1/4 cup oil instead of a 1/2 cup of just oil.
Crumble topping
1/3 cup flour
1/4 cup sugar
2 Tbsp oil or melted butter
Directions:
Preheat your oven to 425°F. Grease or line 12 muffin pans with liners. (If you have 2 pans then line only 6 in each pan. Spacing out muffins helps them bake better.)
Make crumble topping by stirring all together until well combined.
Mix sugar, oil, eggs & yogurt, whisk for a minute until light & fluffy. Add flour and whisk well to combine.
Pour half the batter evenly into the 12 muffin liners. Now add the blueberries to the remaining batter & stir gently to combine. Top the plain batter with the blueberry batter. Divide the crumble evenly on top. Bake on center rack for 5 minutes only. Reduce heat to 350F, without opening oven door, and bake a further 15-18 minutes. or until a toothpick inserted comes out clean.