Hello there,
I dedicate today's recipe to my mother because she's notorious for bringing home those horrid muffins from the stores so that she can freeze them and take them out for work whenever she fancies.
I for one dislikes buying pastries or cakes from stores because I don't know how it's been made and if the ingredients that have been used are fresh or even possible to be pronounced.
So, I've decided to bake something that incorporates the three things that she loves; blueberries + crumble + cake = birth of blueberry crumble muffins! (haha)
I love using blueberries especially when making muffins because I love how they erupt and stain, leaving a wonderful marbling effect. Also, everyone knows that the best part of a muffin would be it's tops! (of course, not the muffin top that you develop from eating too many of them...) and what better way to elevate them than by adding a crunchy shortbread crust!
Have these darlings warm paired with a nice cup of tea or coffee and watch as your day goes from dull to delightful!
I dedicate today's recipe to my mother because she's notorious for bringing home those horrid muffins from the stores so that she can freeze them and take them out for work whenever she fancies.
I for one dislikes buying pastries or cakes from stores because I don't know how it's been made and if the ingredients that have been used are fresh or even possible to be pronounced.
So, I've decided to bake something that incorporates the three things that she loves; blueberries + crumble + cake = birth of blueberry crumble muffins! (haha)
I love using blueberries especially when making muffins because I love how they erupt and stain, leaving a wonderful marbling effect. Also, everyone knows that the best part of a muffin would be it's tops! (of course, not the muffin top that you develop from eating too many of them...) and what better way to elevate them than by adding a crunchy shortbread crust!
Have these darlings warm paired with a nice cup of tea or coffee and watch as your day goes from dull to delightful!
Blueberry Crumble Muffins
Serves 6
What you'll need:
240g all-purpose flour
2 tsp baking powder
50g soft butter
100g sugar
1 large egg
1/2 cup rice milk
1 1/2 cup blueberries (or nuts / other berries / dried fruit / etc)
For the crumble, refer to the base of this recipe
1. Heat oven to 170 degrees C
2. Whisk dry ingredients and set aside
3. Cream butter and sugar until pale and fluffy. Add the egg and beat until incorporated.
4. Alternate between the flour and milk, beginning with the 1/2 of the flour mix into the creamed butter and sugar, then 1/2 milk and so forth.
5. Fold in blueberries
6. Divide amongst the muffin cups, fill 3/4 full.
7. Top generously with crumble or pearl sugar
8. Bake for 20 minutes or until a chopstick comes out clean.
What you'll need:
240g all-purpose flour
2 tsp baking powder
50g soft butter
100g sugar
1 large egg
1/2 cup rice milk
1 1/2 cup blueberries (or nuts / other berries / dried fruit / etc)
For the crumble, refer to the base of this recipe
1. Heat oven to 170 degrees C
2. Whisk dry ingredients and set aside
3. Cream butter and sugar until pale and fluffy. Add the egg and beat until incorporated.
4. Alternate between the flour and milk, beginning with the 1/2 of the flour mix into the creamed butter and sugar, then 1/2 milk and so forth.
5. Fold in blueberries
6. Divide amongst the muffin cups, fill 3/4 full.
7. Top generously with crumble or pearl sugar
8. Bake for 20 minutes or until a chopstick comes out clean.
Have a wonderful day,