|Ready in 50 min : Serves: 12/
(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
||Preheat oven to 190 C / Gas 5. Grease a muffin tin or line with paper cases.
||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.
||In a separate bowl, stir together 250g flour, baking powder and salt.
|| Stir the flour mixture into egg mixture alternately with milk. Fold in blueberries. Spoon batter into prepared muffin cases.
||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.
|| Bake in preheated oven for 25 to 30 minutes, until a skewer inserted into the centre of a muffin comes out clean.
||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.