Blueberry Crumble Muffins

Enjoy for breakfast or any time, perfect with a cup of coffee.  We’ve used fresh blueberries, but you could try frozen berries.

  • 50g butter, melted & cooled slightly
  • 1 medium egg
  • 125g caster sugar
  • 1/2 tsp vanilla paste
  • 2 tbsp creme fraiche
  • 3 tbsp milk
  • 150g blueberries
  • zest of 1 lemon
  • 200g plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
For the crumble topping:
  • 50g demerara sugar
  • 50g plain flour
  • 25g porridge oats
  • 50g butter

Follow these steps

  • Preheat the oven to 200degC / 180degC fan. Line a muffin pan with 9 cases and set to one side. Prepare the crumble topping by mixing all the dry ingredients together then rubbing in the butter with your fingertips. The mixture should resemble coarse breadcrumbs. Set aside.
  • To make the muffin mix, whisk the cooled melted butter, egg, caster sugar, vanilla paste, creme fraiche and milk together until smooth. Stir in the blueberries & lemon zest then add the flour, bicarbonate of soda and baking powder.
  • Gently fold together taking care not to overmix. Spoon into the muffin cases and top with the crumble mix. Bake in the pre-heated oven for 20 - 25 minutes or until a skewer inserted in the middle comes out clean.
  • Leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
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