| Ready in 50 min : Serves: 12/
Ingredients
(for the main muffin base)
- 110g butter, softened
- 150g caster sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 250g self raising flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 120ml milk
- 225g blueberries
For the Crumble Toppings;
- 2 tablespoons plain flour
- 2 tablespoons dark brown soft sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons butter, chilled
Preparation method: Prep: 20 min |Cook: 30 min
| 1. |
Preheat oven to 190 C / Gas 5. Grease a muffin tin or line with paper cases. |
| 2. |
In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. |
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| 3. |
In a separate bowl, stir together 250g flour, baking powder and salt. |
| 3. |
Stir the flour mixture into egg mixture alternately with milk. Fold in blueberries. Spoon batter into prepared muffin cases. |
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| 4. |
In a small bowl, mix together 2 tablespoons flour, dark brown soft sugar and cinnamon. Rub in butter until mixture resembles coarse crumbs. Sprinkle topping over unbaked muffins. |
| 5. |
Bake in preheated oven for 25 to 30 minutes, until a skewer inserted into the centre of a muffin comes out clean. |
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Note : the picture has no crumbs, you can do just the basic blueberry muffin or enhance it with crumbs. Thats up for you to try. Thanks for following my recipe. |
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