Crumble Blueberry Muffin

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These crumble blueberry muffins are tasty and easy to prepare. The topping makes them more delicious thus they crumble when eating. They serve perfect as breakfast or a snack to coffee.

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Recipe

PRE TIME: 10 min

COOKING TIME: 30 min

TOTAL TIME: 40 min

2 SERVING

Ingredients:

Streusel topping:
3.5 Oz. Caster sugar
1.7 Oz. Plain flour
1.7 Oz. Butter (room temperature)
Dried ingredients:
7 Oz. Plain flour
5.2 Oz. Caster sugar
2 Tsp Baking powder
Lemon zest
2 Tsp Ground cinnamon
Wet ingredients:
0.3 Cup Canola oil (or vegetable, grapeseed oil)
1 Large Egg
0.3 Cup Full cream milk
5.2 Oz. Blueberries (fresh or frozen)

Directions:

In a mixing bowl, use a hand to rub the butter with sugar, plain flour to resemble breadcrumbs. Keep the crumbs in the fridge (in the freezer for just 20 minutes) while preparing muffin dough. The butter needs to be at room temperature so it will be easier to rub.

Combine all dried ingredients in a bowl.

Whisk oil, egg, and milk in a separate bowl.

Pour wet mixture to dried ingredients, use a spatula to fold it.

Add blueberries to the muffin mixture and gently stir it. If you use frozen blueberry, add 2 teaspoons plain flour to blueberries and stir well, this will help the blueberries not sink to the bottom. (as frozen blueberry is harder and contains some liquid).