Sign up for updates from Stevens

Thanks for Signing Up
Close
ORDER BEFORE 16TH DECEMBER TO GET YOUR ORDER BY CHRISTMAS

Blueberry Muffins

12
Sep

Ingredients

Topping

  • 1/2 cup of high-grade flour
  • 1/2 cup caster sugar
  • 1/4 teaspoon ground cinnamon
  • 50 grams butter, melted

Muffin

  • 1 1/2 cups high-grade flour
  • 3/4 cup caster sugar
  • 2 teaspoons baking powder
  • 76 grams of butter, melted
  • 1 egg
  • 2/3 cup milk
  • 2 cups of fresh blueberries

Method

  1. Preheat the oven to 180 degrees celsius. Grease a 12 pan muffin tray with butter or spray oil.
  2. To make the crumb topping, in a bowl combine the flour, sugar and cinnamon. Stir to combine. Add the melted butter and stir until tiny balls of dough start to form. This will be a crumb-like texture. Chill in the fridge while you make the muffin batter.
  3. To make the muffin batter, combine the flour, sugar and baking powder in a large bowl. Whisk to combine.
  4. In a small bowl, combine the butter, egg and milk.
  5. Make a well in the centre of the dry ingredients and pour in the wet ingredients. Using a whisk, gently whisk the mixture until just combined. Take care not to overwhisk.
  6. Add the fresh blueberries and fold in with a spatula until just combined.
  7. Divide the mixture among the 12 muffin tins filling them about 1/2 fill.
  8. Remove the crumb topping from the fridge and sprinkle a teaspoon of mixture on top of each muffin batter.
  9. Place the tray in the oven and cook for 20-30 minutes or until a skewer inserted comes out clean.
  10. Cool on a wire rack for 15 minutes and enjoy!

Makes: 12 muffins

Share this post