blueberry crumble muffins
Blueberry Crumble Muffins from Ottolenghi: The Cookbook
Makes about 18 regular sized muffins.
540 g plain flour
5 tsp baking powder
2 large eggs
340 g caster sugar
140 g unsalted butter, melted and cooled slightly
380 ml milk
grated zest of 1 lemon
1 Granny Smith apple (unpeeled), cut into 1cm dice
200 g fresh blueberries plus extra for topping
150 g plain flour
50 g caster sugar
100 g cold butter, cut into small cubes
To make the crumble:
- Put the flour, sugar and butter in a bowl and mix with your hands to work into a uniform breadcrumb consistency. Make sure there are no large lumps of butter left.
- Transfer to a plastic container and store in the fridge. It also keeps very well in the freezer.
- Preheat the oven to 170°C /325°C. Line a muffin tray with paper cases.
- Sift together the flour, baking powder and set aside. In a large mixing bowl, lightly whisk together the eggs, sugar and melted butter. Whisk in the milk and lemon zest, then gently fold in the fruit.
- Add the sifted dry ingredients to the blueberry mixture and fold together very gently. Make sure you stir the mix just enough to combine; it should remain lumpy and rough.
- Spoon the mixture into the muffin cases to fill them up. Generously cover with the crumble topping to form small domes over the batter then dot with a few extra blueberries.
- Bake for 30 to 35 minutes, or until a skewer inserted in the centre of a muffin comes out clean.
- Take out of the tins while still warm.
I already had some leftover crumble mix in the freezer, so I used my own oaty version rather than making a fresh batch.
I made half the recipe and it still made 12 muffins, so they must use huge muffin tins at Ottolenghi's. I did have one of the muffins for my breakfast following the first cycle class for 2012 and yes, it was very good.
I hope you enjoyed the weekend. See you all again on Wednesday.