Blueberry Crumble Muffins
A scrumptious sweet treat perfect for a snack, brunch or afternoon tea.
Muffin Ingredients
2 ⅓ cups plain flour
¾ cup white sugar
3 tsps baking powder
½ tsp cinnamon
Pinch of salt
1 cup milk of choice
½ cup olive oil
1 tbsp apple cider vinegar
1 tsp vanilla paste
1 cup fresh blueberries
Crumble Ingredients
1 cup plain flour
½ cup brown sugar
¼ tsp cinnamon sugar
⅓ cup melted butter
Pinch of salt
Method
Preheat oven to 180°C.
In a large bowl, add dry muffin ingredients and mix well. Add wet muffin ingredients and stir until a batter forms. Fold in fresh blueberries - leave a handful for topping.
In a separate bowl, combine crumble ingredients – plain flour, brown sugar, cinnamon sugar, melted butter and salt. Mix until a crumble mixture forms.
Lightly grease a muffin tray (with butter or oil) and line with baking paper. Use an ice cream or cookie scoop to add muffin batter into each cup, ensuring batter is evenly distributed. Next, top with the spare fresh blueberries and the crumble, ensuring it’s also evenly distributed.
Bake for 25 - 30 minutes depending on your oven. The muffin top/crumble should be golden brown. Serve warm with butter or as is.
Freeze any leftover muffins and simply reheat in the microwave for approx. 1 minute - ensure you remove the baking paper first.
Makes one dozen small muffins
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