While I was clearing out my fridge this afternoon (a dreaded task!) I found a little punnet of blueberries I had forgotten all about, so I decided to make some muffins. I love Dorie Greenspan’s orange blueberry muffins, but today I fancied doing something a little bit different. This recipe is based on Sue Lawrence’s mini blueberry crumble muffins. They are very light, fluffy and the crumble topping adds a lovely buttery crunch.
Blueberry & white chocolate crumble muffins
Adapted from Sue Lawrence’s Book of Baking
100g soft butter
100g light brown sugar
1 large egg
150g self raising flour
1/2 tsp cinnamon
100g white chocolate chips
FOR THE CRUMBLE TOPPING
50g plain flour
25g demerara sugar
25g soft butter
Place all the crumble ingredients in a bowl and rub together with your fingers until you have a crumble. Set aside.
Preheat the oven to 200C and line a muffin tin with muffin cases.
Cream the butter and sugar together then beat in the egg. Very lightly stir in the flour, cinnamon, buttermilk, blueberries and white chocolate chips. Do not overmix.
Fill muffin cases with the mixture, filling no more than two-thirds full. Place some of the crumble topping on top, gently pressing down. Bake for 20-25 minutes until risen and golden.
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