Blueberry Crumble Muffins with Whole Berries
From the MolalaCook kitchen · 烘焙手記
Blueberry Crumble Muffins with Whole Berries
藍莓金寶鬆餅
A layer of cold butter crumble bakes into a crisp lid over these soft blueberry muffins.
▶ Watch the recipe
Before you begin
Add the berries after portioning the batter to put fruit in every muffin. For a jammy pocket, the video suggests adding a little blueberry jam to the middle.
Method 做法
Chill the crumble
Work the flour, icing sugar and cold butter together just until crumbly. Refrigerate while you mix the batter.
See this stage at 0:31 →
Cream the butter
Beat the soft butter briefly, add both sugars and beat until paler. Add the beaten egg gradually, mixing between additions.
Finish and rest the batter
Add half the sifted flour and baking powder, then the milk. Mix on low, sift in the remaining flour and mix just until smooth. Cover and chill for 30–60 minutes.
See this stage at 2:54 →
Add berries to each muffin
Fill the muffin wells about four-fifths full. Press four or five berries into the centre of each with a chopstick and set about three more on the surface. Scatter with chilled crumble.
See this stage at 3:51 →
Bake
Bake in a preheated oven at 180°C (356°F) for about 25 minutes. Cool briefly before lifting the muffins out, as the juice in the berries stays hot.
Watch & bake along
Blueberry Crumble Muffins with Whole Berries
✦Why bring the egg to room temperature?+
Tools for this recipe
Non-Stick Muffin & Cupcake Pan
For portioning and supporting the batter during baking.
TIGERCROWN CakeLand Muffin Paper Liners, 120 Pack
Line the muffin wells for easier release. Check the base diameter against your pan.
TIGERCROWN CakeLand Dough & Bowl Scraper
Use the curved edge to gather the mixture cleanly from the bowl.
