Muffin Ingredients
- 1 ¾ cup all purpose flour
- ¼ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup milk, room temperature
- 2 tsp vanilla extract
- ½ cup butter, unsalted, soft
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- ½ cup sunflower butter or natural peanut butter
- 1 egg
- 1 ½ jar (225 g + 112.5 g Total 337.5 g) Bonne Maman Blueberry with Maple Syrup Spread
Topping Ingredients
- ¼ cup butter
- ⅓ cup brown sugar, packed
- ½ tsp cinnamon
- ⅛ tsp nutmeg
- ¼ tsp salt
- ¾ cup all purpose flour
Yield: 24 muffins
Prep Time: 15 mins
Cooking Time: 20 mins
Difficulty: Easy
Make Topping:
Melt butter. Whisk together the remaining ingredients and stir in the melted butter. Crumble with your hands and set aside.
Make Muffin Batter:
Whisk together the flour, baking soda, baking powder, and salt.
Separately, combine the milk and vanilla.
In standard mixer fitted with paddle attachment, mix butter and sugars together for 2 minutes until light. Add the sunflower butter and mix to combine. Add egg and mix again to combine. Add the dry ingredients to the mixer, alternating with milk mixture.
Line a standard muffin tin with liners.
Spoon a heaping tablespoon of batter into each liner and gently spread. Top each muffin with a heaping teaspoon of the Bonne Maman Blueberry Fruit Spread. Top with remaining batter and remaining blueberry spread. Finish each with a small handful of topping.
Bake for about 18-20 minutes or until muffins spring back and a toothpick comes out clean.
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