BLUEBERRY CRUMBLE MUFFINS

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.