Blueberry crumble muffins

Blueberry crumble muffins

blueberry crumble muffins

These blueberry crumble muffins are packed with fruit. Try swapping the blueberries with raspberries for a delicious alternative.

  • 40 mins + cooling
  • Makes 20
  • Intermediate

INGREDIENTS

FOR THE CRUMBLE

  • 250ml cake flour
  • 80ml sugar
  • 80ml brown sugar
  • 120g butter, melted

FOR THE MUFFINS

  • 2 eggs
  • 250ml sugar
  • 250ml milk
  • 125g butter, melted
  • 5ml vanilla essence
  • 500ml self-raising flour
  • 3ml salt
  • 500ml blueberries

METHOD

  1. For the crumble, preheat oven to 200°C. Line standard muffin pans with cupcake cases. Stir together all the ingredients until crumbly.
  2. For the muffins, beat together eggs and sugar until combined. Whisk in milk, butter and vanilla. Sift over the self-raising flour and salt and fold in. Fold in half of the berries.
  3. Spoon batter into prepared muffin tins until two-thirds full. Sprinkle remaining blueberries on top and cover with the crumble. Bake for about 20 minutes or until a testing skewer comes out clean. Cool.

FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART

Magazine issue date: Jun, 2017


Top