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Blueberry crumble in a muffin. Heaps of crunchy, buttery crumble topping over the fluffy and moist interior studded with blueberries. ‘Nuff said!

// Edit: this is dedicated to my friend Vee (and her obsession with blue coloured food). Blue Velvet Cupcakes? Yeaap next on my to-bake list! Now, I just need to remember to pick up some gel food colours soon (:

Blueberry Crumble Muffins
these bakery-style muffins are perfect for breakfast. Makes 12 and the leftovers can be kept covered for up to 2 days.
2 organic eggs
1/2 cup olive oil
3/4 cup unrefined brown sugar
1 t pure vanilla
1 3/4 cups organic unbleached flour
1 t baking powder
1/4 t baking soda
1/2 t sea salt
1/4 cup sour cream or yogurt
1/2 cup whole milk
1 punnet of fresh blueberries

for the crumble:
2 T slightly salted French butter (demi-sel), at room temp
4 T organic unbleached flour
2 T muscovado sugar
a tiny drop of pure vanilla
-sometimes, I may also add in finely diced walnuts or rolled oats

The muffin method (that’s what Alton Brown of Good Eats calls it!) In a jug, whisk together the eggs, oil sugar, vanilla, sour cream, milk together. In a large bowl, combine the dry ingredients and toss the fresh blueberries in to coat. Make a well in the centre and pour the wet mixture in. Stir to combine. For the crumble, mix all the ingredients together till it resembles wet sand. Scatter the crumble over the muffin batter. Bake at 180C for 18 minutes.

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