Friday’s are usually a combination of exhaustion after a long week, and the anticipation of a restful weekend, and there’s nothing more heartwarming than coming home to the warmth of a kitchen filled with the delicious smells of blueberry streusel muffins…
Baking (and of course eating) cakes is one of the best ways I know to cheer yourself up after a long and exhausting week, so without hesitation I suggest you roll up your sleeves and put on your aprons, because you’re in for a real treat. Enjoy a heavenly, blueberry streusel muffin, with it’s crumbly, crunchy cinnamon top and make your way through to a moist, sweet and sour middle, which will add zing to your day…
- 200g all purpose flour
- 100g caster sugar
- 1 egg
- A pinch of salt
- 1 teaspoon of ground cinnamon
- 1 teaspoon of natural vanilla extract (powdered)
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 125g of fresh blueberries
- 225ml oil
- 170ml half-skimmed milk
For the crumble on top
- 30g butter, softened into cubes
- 30g all purpose flour
- 30g sugar
- 2 teaspoons of ground cinnamon
- A pinch of vanilla extract
Preheat the oven to 200°C (392°F). Line or grease 10-12 muffin cups. Baking time approximately 20-25minutes.
In a large bowl, combine the flour, caster sugar, salt, spices, and baking powder. In a second, smaller bowl, beat the milk, oil and egg together then pour into the flour mixture making sure there are no lumps. Wash the blueberries and sprinkle the baking soda on top before adding them to the cake mixture and gently folding them in.
Fill the muffin cups 3/4 full and add the crumble on top before baking. The muffins are done when the tip of a knife comes out clean. TIP: the longer you bake these muffins, the crunchier they get.
To make the crumble
In a small bowl sift the flour, sugar and spices. Add the butter and with your fingers gently crumble the dough into small pieces. Tip: you can also use a fork to mix the dough into a crumble mixture.
Enjoy these deliciously fruity muffins with their crunchy, crumbly streusel topping, alongside a creamy cappuccino or a sweet and sour acai berry tea…
I hope you’ve enjoyed baking these muffins, see you again next week for more exciting recipes!