Blueberry Crumble Muffins
Whisk & Knife
Whisk & Knife
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Ingredients

  • 10 standard muffins
  • 270 g plain flour
  • 2.5 tsp baking powder
  • 1/4 tsp salt
  • 1 egg
  • 170 g sugar
  • 70 g melted butter
  • 190 ml milk
  • 1/2 lemon or lime
  • 100 g blueberries plus more for topping
  • 75 g flour
  • 50 g cold butter, cubed
  • 25 g sugar
  • 2. For the crumble, mix all the ingredients with dry fingertips and gently rub the butter into the flour and sugar
  • 4. In another bowl, whisk egg, melted butter, sugar, milk, and lemon
  • 5. Add the sifted dry ingredients into the wet ingredients, folding gently to combine the mixture. There should be no traces of flour, and the batter should be lumpy. Overfolding will result in tough muffins (no
  • 8. Bake for

Instructions

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