
BLUEBERRY CRUMBLE MUFFINS
(Makes 12 muffins)
The crumble adds a special touch to these blueberry muffins.
Crumble
500 ml (260 g) cake flour
125ml (105 g) castor sugar
100 g butter (melted)
Muffins
500 ml (260 g) cake flour
20 ml baking powder
1 ml salt
2 eggs
150 ml (125 g) castor sugar
125 ml (125 g) melted butter OR oil
Grated zest of 1 small lemon
250 ml milk or plain yoghurt or Maas
1 apple, peeled and grated
150 g fresh or frozen blueberries
METHOD Crumble
- Mix all the crumble ingredients together by hand – use a fork. The mixture must be crumbly.
- Set aside. You will not use all the crumble – keep it in the freezer for the next batch!
METHOD Muffins
- Preheat the oven to 180 °C. Line a muffin pan with muffin cups.
- Sift the flour, baking powder and salt together in a mixing bowl.
- In a separate bowl, mix the eggs, castor sugar and melted butter(or oil) together. Add the grated lemon zest and the milk.
- Add the grated apple to the egg mixture.
- Add the dry ingredients to the liquid mixture and mix very gently – do not overmix. Use a metal spoon
- Stir in the blueberries, reserving a few for topping.
- Spoon the batter into the muffins cups. Top with a generous sprinkling of crumble and dot with a few extra blueberries.
- Bake for about 15 minutes.
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