Blueberry muffins with crumble toppings

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This is my first attempt with blueberry in baking and it came out nicely. A couple of weeks ago I made blueberry pancakes which was really good and thus these pancakes forced me to make this super flavourful blueberry muffins.

These muffins are tender and moist with the summer juicy blueberries. Another interesting thing is the topping with the crunchy, buttery, light brown sugar combination compels me to say that these are ‘super fantastic’.

Version 2

My reference for this recipe is  from ‘joy of baking’ one of my favourite baking site. But I have changed the measurements for my convenience because my muffin tray can bear only 6 muffins. Moreover I have added extra topping as I am obsessed with brown sugar.You have to try this and let me know how it comes out for you.


INGREDIENTS

For blueberry muffins:

  • 1.5 cups  all purpose flour (maida)
  • 1 cup blueberry (frozen or fresh)
  • 3/4 cup granulated white sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp vanilla extract
  • 1/3 cup of vegetable oil
  • 1 large egg
  • 1/3 cup of milk
  • flour for dusting blueberries

For crumb topping:

  • 2/3 cup of granulated light brown sugar
  • 1/4 cup of flour
  • 2 tbsp butter
  • 1/2 tsp of cinnamon powder

INSTRUCTIONS

  1. Preheat the oven in 180 degree for at least 10 mins and grease your muffin tray or line with muffin papers.
  2. In a large bowl, mix together flour, baking powder and salt.
  3. Mix well with a spoon or with a ballon whisk.
  4. In another bowl add in egg, vanilla extract and vegetable oil.
  5. Mix well
  6. Add the wet ingredients into dry ingredients and fold (don’t fold for long time, just combine)
  7. Dust the blueberries with some flour.
  8. Add the dusted blueberries and fold gently.
  9. Spoon the batter into prepared muffin cups.
  10. In a small bowl take granulated light brown sugar, flour, cinnamon powder and butter.
  11. Mix together until mixture resembles course corn meal.
  12. sprinkle the prepared topping over each muffins.
  13. Bake it in preheated oven for 20-25 mins, until a toothpick inserted into centre of a muffin comes out clean.
  14. After baking let it cool for sometime and serve it.

BLUEBERRY MUFFINS WITH CRUMBLE TOPPING, STEP BY STEP PICTURES

Preheat the oven in 180 degree for at least 10 mins and grease your muffin tray or line with muffin papers.

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In a large bowl, mix together flour, baking powder and salt.

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Mix well with a spoon or with a ballon whisk.

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In another bowl add in egg, vanilla extract and vegetable oil.

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fullsizeoutput_343   Mix well

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Add the wet ingredients into dry ingredients and fold (don’t fold for long time, just combine)

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Dust the blueberries with some flour.

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Add the dusted blueberries and fold gently.

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Spoon the batter into prepared muffin cups.

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In a small bowl take granulated light brown sugar, flour, cinnamon powder and butter.

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Mix together until mixture resembles course corn meal.

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Sprinkle the prepared topping over each muffins.

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Bake it in preheated oven for 20-25 mins, until a toothpick inserted into centre of a muffin comes out clean.

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Enjoy!!

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NOTES:
  • If you are using frozen blueberries, while dusting the flour will coat the blueberries soaking up any liquid to stop the batter turning purple.
  • Fold the batter gently.
  • Add a pinch of salt to the crumb topping to balance it’s sweetness.
  • Muffins last in air tight container for 2-3 days.
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