Blueberry Crumble Muffins

Blueberry Crumble Muffins Recipe

(makes 6 large muffins)

85g unsalted butter, room temperature

120g sugar

2 large eggs

3/4 tsp vanilla extract

114g Greek yoghurt

150g all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

200g fresh blueberry, washed, dried and dusted with 1 tsp of corn starch 

Crumble topping

50g all-purpose flour

33g butter, chilled

28g sugar

20g of almond flakes

Steps to crumble topping:

In a bowl, place all the ingredients and using your fingers pinch and rub the butter into the flour, sugar and almond flakes until the mixture resembles coarse bread crumbs. Do not take too long to do this step as the heat from the fingers will start to melt the butter. If the butter does start to melt, put the mixture into the freezer to chill for 10 minutes. 

Steps to muffins:

Sieve flour, baking powder, baking soda, salt and set aside to use later.

Beat butter and sugar until creamy and light. Scrapping down the sides of the mixing bowl frequently. Add vanilla extract. Add eggs and beat till incorporated. Beat in Greek yoghurt until the mixture is uniform.

Add in the sifted flour mixture and mix on low speed until just incorporated. Use a spatula to finish mixing in the flour. Fold in the fresh blueberry.

Scoop batter into lined muffin tin and top the batter with 2 tablespoons of crumble topping.

Bake at 180 degrees C for 25 - 30 minutes or until an inserted toothpick comes out clean from the centre of the muffin. 

Let baked muffins cool for 5 minutes in the tin and then move them on a cooling rack to cool for at least 15 minutes. 

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