Side Pannel
Big Blueberry Crumble Muffins
Big Blueberry Crumble Muffins
- Recipe Submitted by maryjosh on 09/19/2018
Ingredients List
- Crumble
- 105 grams (3/4 cup) plain flour
- 3 tablespoons brown sugar
- 65 grams (1/4 cup) unsalted butter, chilled
- Blueberry muffins
- 350 grams (2 and 1/2 cups) plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 90 grams (1/2 cup) brown sugar
- 100 grams (1/2 cup) caster sugar
- 115 grams (1/2 cup / 1 stick) unsalted butter
- 1 teaspoon vanilla extract
- 2 large eggs
- 240 ml (1 cup) buttermilk
- 60 ml (1/4 cup) boiling water
- 120 grams (1 cup) frozen blueberries
Directions
Preheat your oven to 200 C (400 F). Grease your 12-hole muffin pan well with butter. First make your crumble. In a small bowl, place the flour and sugar. Cut your butter into small pieces and rub it into the flour mixture using your fingers until it forms small crumbs – no need to be exact. Cover and place in the fridge.
In a large mixing bowl, sift the flour, baking powder and baking soda. Add your sugars and mix together with a wooden spoon. In the microwave, heat the butter in a large heatproof bowl until just melted, stirring in between 10 second bursts. Remove the butter and set aside to cool slightly. Meanwhile turn the kettle on and pour out 1/4 cup of boiling water and set aside.
Next, add your vanilla, eggs and buttermilk to your cooled butter and whisk gently until combined. Make a well in the middle of your dry ingredients, add the wet ingredients and begin to fold. Very gently start to fold the mixture using a spatula or wooden spoon and then pour in the hot water. Fold until the mixture is just combined – be careful not to over mix. Stir in the blueberries gently.
Spoon out the mixture into your prepared tin. Add your crumble on top of each muffin. Bake for 5 minutes before turning down the heat 180 C (360 F) and baking for a further 10-15 minutes (this will depend on your oven) or until a knife inserted into the middle comes out clean. The initial high heat of the oven will help the muffins to rise quickly, creating those lovely domed tops. Leave muffins to cool completely on a cooling rack.
In a large mixing bowl, sift the flour, baking powder and baking soda. Add your sugars and mix together with a wooden spoon. In the microwave, heat the butter in a large heatproof bowl until just melted, stirring in between 10 second bursts. Remove the butter and set aside to cool slightly. Meanwhile turn the kettle on and pour out 1/4 cup of boiling water and set aside.
Next, add your vanilla, eggs and buttermilk to your cooled butter and whisk gently until combined. Make a well in the middle of your dry ingredients, add the wet ingredients and begin to fold. Very gently start to fold the mixture using a spatula or wooden spoon and then pour in the hot water. Fold until the mixture is just combined – be careful not to over mix. Stir in the blueberries gently.
Spoon out the mixture into your prepared tin. Add your crumble on top of each muffin. Bake for 5 minutes before turning down the heat 180 C (360 F) and baking for a further 10-15 minutes (this will depend on your oven) or until a knife inserted into the middle comes out clean. The initial high heat of the oven will help the muffins to rise quickly, creating those lovely domed tops. Leave muffins to cool completely on a cooling rack.
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