CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Blueberry Muffins With Almond Crumble

  • Overview
  • Ingredients
    13 items
  • Directions

These Blueberry Muffins with Almond Crumble are bursting with juicy blueberries and topped with a delightful almond crumble, adding a special touch to these classic muffins.

(Makes 12)

Crumble

  • 250ml (140g) cake flour
  • 60ml (50g) castor sugar
  • 60g almonds, chopped or flaked
  • 60g Butter, melted

Muffins

  • 500ml (280g) cake flour
  • 20ml baking powder
  • 1ml salt
  • 2 eggs
  • 120ml (100g) castor sugar
  • 125ml Sunflower Oil
  • Grated zest of 1 small lemon
  • 300ml buttermilk
  • 250g blueberries

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 zest and the buttermilk.
  • Add the dry ingredients to the liquid mixture and mix very gently – do not over mix. 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 20 minutes until golden brown and cooked