Blueberry Crumble Muffin

 

I was curving for muffin and also to clear my blueberry that has been leaving in the freezer for quite a time. I was flipping thorough my baking books and found this recipe with Crumble Topping.

I using a size smaller muffin liners than the usual size and in the end I had 10 muffin instead of 6. Guess what, the crumble is not enough for all the 10 muffin, only manage to serve the crumble for 6 muffin and the other 4 without any topping.

Not very satisfied with the result because the muffin didn't rise at all, even those muffin without crumble didn't rise too. My mother ask me why, I guess it might be due to the oven temperature. I have a difficult time to control my oven temperature well, if I set the temperature at 180°C but the real temperature inside the oven is only at 150°C.

Anyway the taste of the muffin is crunchy on the top and the centre are moist & fluffy with a little sour of the blueberry filling.

Ingredient:
Crumble Topping (Serve 6 topping)

• 25gm plain flour
• 12.5gm unsalted butter (Chilled and cut into cubes)
• 7.5gm light soft brown sugar

Blueberry Muffin

• 60gm butter
• 100gm sugar
• 1 eggs
• 1 tsp vanilla extract
• 125gm plain flour
• ½ baking powder
• 125gm blueberry
 

 

Method:

Crumble Topping

1. Put the flour into a bowl and using fingertips and rub in the butter until it resembles coarse breadcrumbs. *Reminder to cut your finger nail before you start, if not the flour and butter will slip into your finger nail inside
2. Stir in the sugar and set aside for later use.

Blueberry Muffin

1. Preheat the oven to 180°C. Line a 12-hole or 6-hole muffin tin with paper muffin liners.
2. Using the electric hand whisks beat the butter until smooth and gradually add the sugar bit by bit (divide into 3 to 4 times) into the butter while beating in low speed.
3. Add in the egg bit by bit (divide into 3 to 4 times) while beating in low speed than follow by the vanilla extract.
4. Add in half of the flour & milk using spatula and mix than continue and add in the remaining half of the flour & milk mix until incorporated. *Do not over mix.
5. Add the blueberry into the batter.
6. Pour the batter into the muffin liner and top with the crumble.
7. Bake at 180°C for 15 to 20 minutes or until insert a toothpick in and come out clean.