BLUEBERRY MUFFINS WITH ALMOND CRUMBLE

(Makes 12 muffins)

The crumble adds a special touch to these blueberry muffins.

 

CRUMBLE

250 ml (140 g)             cake flour

60 ml (50 g)                 castor sugar

60 g                             flaked almonds

60 g                             butter, melted

MUFFINS

500 ml (280 g)             cake flour

20 ml                           baking powder

1 ml                             salt

2                                  eggs

120 ml (100 g)             castor sugar

125 ml                         sunflower oil

Grated rind of 1 small lemon

300 ml                         amasi OR buttermilk

250 g                           SPAR frozen blueberries

METHOD CRUMBLE:

  • Mix all the crumble ingredients together by hand – use a fork. The mixture must be crumbly.

 

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 oil together. Add the grated lemon rind and the amasi or buttermilk.
  • Add the dry ingredients to the liquid mixture and mix very gently – do not overmix. Use a metal spoon
  • Stir in the frozen 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 frozen blueberries.
  • Bake for about 20 minutes until golden brown and cooked

 

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