Blueberry Crumble Muffin

Makes 6 (my muffin cases are smaller, so I can yield 8)

Ingredients

Crumble Topping


• 20g Unsalted butter, softened
• 20 Caster Sugar
• 20g Cake Flour
• 10g Ground Almonds

Muffins


• 120g Cake Flour
• 1 tsp Baking Powder
• 100g Fresh Blueberries
• 50g Unsalted Butter, softened
• 40g Brown Sugar
• 30g Caster Sugar
• 1 Egg
• 60g Cold Fresh Milk




Steps

1. To make the crumble topping, combine ingredients in a bowl and mix with your fingers until the mixture resembles coarse breadcrumbs. Chill in the fridge until use.

2. Preheat oven to 180-degree Celsius. Prepare muffin cases in a muffin tray.

3. Sift flour and baking powder twice. Set aside 18 blueberries.

4. Beat butter with a mixer until soft and fluffy. Add both sugars and beat until the mixture is light and fluffy. Add egg and beat until well combined.

5. Mix 1/3 of the flour mixture with a spatula. Add 1/2 of the milk and continue to fold the batter gently. Add another 1/3 flour mixture and fold in, followed by the remaining milk. Add the remaining flour mixture and fold through, but do not over-mix. Add remaining blueberries and fold in gently.

6. Line the muffin tray with muffin paper cases. Spoon batter into cases until about 3/4 full. Divide the 18 blueberries mong each muffin, then sprinkle crumble topping over.

7. Bake for about 25-30 mins, or until muffins have a springy texture when pressed gently.

8. Leave muffins to cool on a wire rack. They are best served warm and consumed the day they are baked or the day after. If not consuming immediately, store in an airtight container, refrigerate for up to 4 days, and freeze for up to 2 weeks.

#BlueberryCrumbleMuffin, #DeliciousTreats, #BakingInspiration, #SweetIndulgence, #MuffinLovers, #BakeryDelights, #YummyGoodness, #TastyTreats, #BurstOfFlavor, #MouthwateringMuffins, #BakeWithLove, #Berrylicious, #CrunchyCrumble, #BakingGoals, #HomemadeGoodness, #SweetToothSatisfaction, #BakingAddiction, #FruitfulDelights, #ScrumptiousSnack, #BakeAndEnjoy,