Funny that I don’t really like eating blueberries by itself, but I think blueberry muffin is one of the best tasting muffins. The combination of sweet muffin batter and fresh sweet-sour blueberries works really well together. This recipe is simple and very easy to make. The sweet and crunchy crumble topping makes this muffin extra special. I also sprinkled my muffins with a little bit of icing sugar, because well, blueberry muffins have to have some sprinkles of icing sugar! These muffins don’t contain eggs and I find the batter to be really dry, but the resulting muffin is moist and tastes really good. It does turn a bit “heavier” when cold, but not overly so and still taste delicious – and if I want a warm and moist muffin, it’s nothing that a 15-30 second spin in a microwave can’t fix. I had this for my afternoon coffee break one fine Sunday, and it made my day!
Adapted from Squires Kitchen Bake School, Issue 3 Spring / Summer 2013
175 gr plain flour
1 1/2 tsp baking powder
1/2 tsp vanilla extract
60 gr butter, melted
180 gr caster sugar
65 ml milk
175 gr blueberries
50 gr plain flour
45 gr soft light brown sugar
40 gr cubed butter
1. Make the crumble topping by mixing flour and sugar together then rubbing in the butter with your fingers until it has a crumb like texture.
2. Preheat oven to 180′ C.
3. Thoroughly mix flour and baking powder together in a bowl.
4. In another bowl, beat the vanilla extract, melted butter, sugar and milk until sugar has dissolved.
5. Add the liquid mixture to the dry ingredients and roughly combine them. Add blueberries and mix in very carefully so as not to break up the fruit.
6. Fill in paper cases 2/3 full then sprinkle the crumble mixture on top. Bake for approximately 25 minutes.