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Blueberry Crumble Muffins

By Beverley Glock
Muffins are super easy to make, you just throw all the ingredients into the same bowl and stir.  Don't try and make the mixture look smooth, it's supposed to look lumpy.  They freeze really well and are an excellent…
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Time and servings

Total time
Prep time
Cooking time

Ingredients

11 total
  • 225 g of self raising flour
  • 1 tsp of baking powder
  • 150 g of blueberries, or a mixture of blueberries and raspberries
  • 1 egg
  • 100 g of plain flour
  • 100 g of soft brown sugar
  • 75 g of butter, melted, plus 50g for the crumble topping.
  • 175 ml of milk
  • 65 g of demerara sugar
  • 50 g of oats
  • 1 tsp of cinnamon

Method

8 steps

  1. Step 1

    To make the muffins: put the flour, baking powder, soft brown sugar, blueberries, egg, melted butter and milk into a mixing bowl and mix together. It will be lumpy; don’t worry, it's meant to be lumpy.

  2. Step 2

    Divide the mixture evenly between 12 muffin cases.

  3. Step 3

    For the crumble topping: put the plain flour into a mixing bowl and rub in the butter until it resembles breadcrumbs.

  4. Step 4

    Add the demerara sugar, oats and cinnamon and mix.

  5. Step 5

    Sprinkle the crumble on top of the muffin mix.

  6. Step 6

    Bake in the oven for 15-20 minutes until golden brown and firm to the touch.

  7. Step 7

    Aga: roasting oven, shelf on oven floor for 12-15 minutes.

  8. Step 8

    Eat warm or keep in an airtight container for 2-3 days. If it's hot weather keep them in the fridge.