Blueberry & Cinnamon Crumble Muffins
These muffins always go down a treat… Packed with blueberries, perfect sweet cinnamon hint and with option to make a little healthier by using Nutty Wheat Flour instead of White Cake Flour…. Best eaten simply on their own! No butter/jam or anything else needed.
Recipe makes 12-15 Regular Muffins or 6-8 Extra Large ones.
Recipe makes 12-15 Regular Muffins or 6-8 Extra Large ones.
Ingredients
Muffin Batter:
1 1/2 cups Nutty Wheat or normal Cake Flour
pinch Salt
3/4 cup Sugar
2 tsp Baking Powder
1/3 cup Vegetable Oil
1 Large Egg
1 cup Milk
2 tsp Vanilla Essence
3 cups fresh or frozen Blueberries – if using frozen, thaw first
Crumble Topping: (made separate)
1/2 cup Sugar (normal white or brown)
1/3 cup Cake Flour
1/4 cup soft Butter
1 1/2 tsps Cinnamon
1 1/2 cups Nutty Wheat or normal Cake Flour
pinch Salt
3/4 cup Sugar
2 tsp Baking Powder
1/3 cup Vegetable Oil
1 Large Egg
1 cup Milk
2 tsp Vanilla Essence
3 cups fresh or frozen Blueberries – if using frozen, thaw first
Crumble Topping: (made separate)
1/2 cup Sugar (normal white or brown)
1/3 cup Cake Flour
1/4 cup soft Butter
1 1/2 tsps Cinnamon
Method
1. Pre heat oven to 180˚C. Line your muffin pan with cupcake holders.
2. Mix together all your muffin batter ingredients except blueberries, giving them a quick whizz with an electric beater or stand mixer. (I use paddle attachment in Kenwood)
3. In a seperate bowl, rub together all your topping ingredients to make a nice crumble which should resemble rough breadcrumbs. A few chunky crumbs is desirable!
4. Fold blueberries into your muffin batter now, and spoon mix into each muffin tin – only fill half way into each cup.
5. Now time to add that delicious cinnamon topping… On top of each muffin, spoon a generous amount of crumble topping which should then fill the other half of your unbaked muffin cup.
6. Bake in your pre heated oven for 20mins.. They should be deliciously golden brown! Remove and allow to cool on a rack… Store in air tight container… And ENJOY!
2. Mix together all your muffin batter ingredients except blueberries, giving them a quick whizz with an electric beater or stand mixer. (I use paddle attachment in Kenwood)
3. In a seperate bowl, rub together all your topping ingredients to make a nice crumble which should resemble rough breadcrumbs. A few chunky crumbs is desirable!
4. Fold blueberries into your muffin batter now, and spoon mix into each muffin tin – only fill half way into each cup.
5. Now time to add that delicious cinnamon topping… On top of each muffin, spoon a generous amount of crumble topping which should then fill the other half of your unbaked muffin cup.
6. Bake in your pre heated oven for 20mins.. They should be deliciously golden brown! Remove and allow to cool on a rack… Store in air tight container… And ENJOY!