Blueberry muffins are my favourite kind of muffin. This recipe, has developed through trying many other recipes. These, for me, are the ultimate blueberry muffins because of the yummy "coffee shop" style crumbly topping.
Ingredients
For the muffins:
3 cups plain flour
1 1/2 cups caster sugar
4 teaspoons baking powder
2/3 cup veg/sunflower oil
2 eggs (a very ripe mashed banana works well as an egg substitute)
2 cups blueberries (I use fresh, but tinned or frozen would work)
2 tablespoons lemon juice
For the topping:
1/3 cup brown sugar
1/4 cup plain flour
50g butter (cubed)
1 teaspoon cinnamon
Method
1. Make the cake batter...
Beat the eggs, then mix in the oil, sugar and lemon juice. Mix the baking powder and flour together (do this in your weighing bowl to save washing up) and add to the wet mixture. Carefully fold in the blueberries. It helps to lightly coat the blueberries in flour before mixing in, as it prevents the blueberries breaking up.
2. Make the topping...
Mix the dry ingredients, then rub in the butter. You can adjust the amount of cinnamon to your personal preference.
3. Assemble & bake...
Put the cake butter into muffin cases, and top with the topping. Bake in an 180°oven until ready (25-30 mins).
Enjoy with a cup of tea!
Fi x
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