Crumble, crumbled, crumbling down…
This sweet topping is so easy to make and very addictive. I think I should have less of the muffins and double up the crumbs next time. The muffins aren’t really like the usual kind, they are more like like cupcakes, with all the beating of butter, sugar and eggs. They should really be called blueberry crumble cupcakes. The blueberries are quite sour by themselves. Major disappointment as I picked them up from the organic section and meant them as nutritional snacks for son. Oh well, mixing them into butter and sugars helped.
Recipe adapted from Okashi Treats
makes 12 regular muffins
For the crumble toppings:
40g cold unsalted butter
40g castor sugar
40g top flour, shifted
20g ground almonds
For the muffins:
240g top flour
2 tsp baking powder
200g fresh blueberries
100g unsalted butter, softened
80g brown sugar
60g castor sugar
120g cold fresh milk
1. Make crumble topping. Combine all ingredients in a bowl and mix with fingertips until mixture resembles coarse breadcrumbs. Refrigerate until needed.
2. Preheat oven to 180C. Line 12-hole muffin tray with paper case. Sift flour and baking powder together. Set aside 48 blueberries.
3. Beat butter until soft and creamy. Add both sugars and beat until mixture is light and fluffy. Add eggs, one at a time and beat until well combined after each addition.
4. Add 1/3 flour and fold with spatula. Add half the milk and continue to fold batter gently. Fold in another 1/3 of flour, followed by the remaining milk. Add remaining flour and fold through but do not over-mix. You can use the electric mixer for mixing in flour and milk, just guard against over-mixing. Add remaining blueberries and fold in gently.
5. Spoon batter into cases until about 3/4 full. Top each muffin with 4 blueberries, then sprinkle crumble topping over. Bake for 25-30 mins.
6. Leave muffins to cool on a wire rack.
Updates: I’m joining Black Cats Original Tea party with this post