Blueberry Crumble Muffins
These blueberry crumble muffins may be simple, but they sure are delicious and moist!
Servings :10 -12 muffins
Ingredients
Batter:
- 95 g butter
- 95 g white sugar
- 95 g honey
- 3 g lemon zest
- 70 g whole eggs
- 195 g all-purpose flour
- 6 g baking powder
- 3 g salt
- 60 g milk
- 150 g blueberries
Crumble topping:
- 30 g all-purpose flour
- 30 g almond flour
- 30 g white sugar
- 30 g butter
Instructions
Batter:
- Mix the butter, sugar, lemon zest and honey until light.
- Add the egg, gradually, mixing well after each addition.
- Mix the flour with salt and baking powder.
- Add the dry ingredients into the egg and butter mix, alternating them with the milk.
- Lastly, fold in the blueberries.
- Spoon the batter into your muffin tin lined with muffin papers.
Crumble topping:
- Mix all the ingredients in a bowl until crumbly.
- Top each muffin with 1 tablespoon of crumble.
- Bake at 180C for 20-25 minutes.
- Cool down.
Equipment
- Oven
- Muffin tin
- Spatulas
- Kitchen scale
- Mixer
- Spoons
- Zester
- Bowls