Ground sunflower seeds are used as a flour in the batter and whole sunflower seeds for a crunchy crumb topping.
Prep Time20 minutesmins
Bake Time20 minutesmins
Total Time40 minutesmins
Servings:18muffins
Ingredients
Sunflower Crumble
4ozbrown sugar(½ cup packed)
1 ¼all-purpose flour(¼ cup, see note)
1teaspooncinnamon
¼teaspooncardamom
1 ½ozunsalted butter(cubed)
2 ½ozsunflower seeds(½ cup)
Muffin Batter
2 ½ozsunflower seeds(½ cup)
7 ½ozall purpose flour(1 ½ cups)
2ozbrown sugar(1 /4 cup)
½teaspoonbaking soda
2teaspoonsbaking powder
½teaspoontable salt
1teaspooncinnamon
¼teaspooncardamom
1egg
12ozbuttermilk(1 ½ cups)
2ozvegetable oil(¼ cup)
2cupsBlueberries(fresh or frozen)
Instructions
Preheat the oven to 400 °F. Brush 9 jumbo muffin cups or 18 regular size muffin cups with melted butter.
Make the Sunflower Seed Crumble
Combine 4 oz brown sugar, 1 ¼ all-purpose flour, 1 teaspoon cinnamon and ¼ teaspoon cardamom in a small bowl. Whisk the dry ingredients together. Toss 1 ½ oz unsalted butter cubes with the dry ingredients then use your fingers to work the butter until the bits are smaller than a pea. Toss in 2 ½ oz sunflower seeds. Use your hands to squeeze the crumble into large hunks. Set aside the crumble while making the batter.
Muffin Batter
In a food processor or blender, grind the sunflower seeds to a fine powder. Whisk the ground seeds together with 7 ½ oz all purpose flour, 2 oz brown sugar, ½ teaspoon baking soda, 2 teaspoons baking powder, ½ teaspoon table salt, 1 teaspoon cinnamon and ¼ teaspoon cardamom in a mixing bowl. Whisk together 1 egg, 12 oz buttermilk and 2 oz vegetable oil. Pour the wet ingredients into the dry and stir just until combined. Fold in 2 cups Blueberries.
Portion the batter between the muffin cups. The cups should be about ½ full.
To sprinkle the crumble, grab large chunks and breaks them into smaller chunks on top of the muffins. Divide the crumb topping evenly among the muffins.
Bake until the top of a muffin springs back when pressed, about 20 minutes. Let the muffins cool in the pan at least 10 minutes before turning out. (See note)
Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.