Friday, 28 December 2012

Blueberry crumble muffins

Muffins are one of my favourite bakes because they are just so easy to make. I was at the supermarket the other day and saw the blueberries and I just had to buy them. These muffins really still stays yummy after storing for a few days. It is best if you can just pop into the microwave an warm it up a bit and it still taste great!

Recipe from Bake or Break


For the crumb

3/4 cup all-purpose flour
2 tablespoons light brown sugar
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted
1/4 teaspoon vanilla extract
pinch of salt

For the muffin

2 & 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
pinch of salt
2 large eggs
1/2 cup buttermilk
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon zest (optional)
1/2 cup unsalted butter, melted (I substituted with canola oil)
3/4 to 1 cup blueberries (I used fresh blueberries)


Preheat oven to 400°(200 Deg C).

Using a fork, mix all crumb ingredients together until well-combined. Set aside. 

Whisk together flour, baking powder, baking soda, and salt in a medium-sized bowl. Set aside. 

In a large bowl, lightly beat eggs. Stir in buttermilk. Add both sugars and mix until combined. Stir in vanilla and lemon zest. Stir in canola oil. 

Add flour mixture in 2-3 portions. Mix until there are still streaks of flour remaining. Stir in blueberries, mixing just until combined. 

Scoop the batter into each cup about 2/3 full. This should fill each cup almost to the top. Sprinkle tops of each muffin with crumb mixture. 

Bake for 14-16 minutes, or until a pick inserted into the center comes out with moist crumbs. Cool in pan on wire rack.

Note : For crisper edges, grease a standard muffin pan. For softer edges, use liners in each cup instead. 

You can add more blueberries if you like. 

Pretty isn't it? 

Have a great weekend ahead everyone!

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