Desserts and Baking – Blueberry Streusel Muffins


Ingredients (makes 12)


Streusel topping y 75 g butter y 110 g plain flour y 70 g demerara sugar y ½ teaspoon ground cinnamon


Blueberry muffins y 300 g self-raising flour y 1 teaspoon baking powder y 255 g caster sugar y 100 g butter y 2 eggs y 250 ml buttermilk y 200 g fresh blueberries


Method 1. Preheat oven to 200 °C/gas mark 6. Line the muffin tin with muffin cases.


Streusel topping 2. Melt the butter in a microwave for 30 seconds. 3. Sieve the flour into a small bowl. Add the sugar and cinnamon. 4. Add the melted butter and mix with a fork until crumbly. Set aside to cool. Blueberry muffins 5. Sieve the flour and baking powder into a large mixing bowl. 6. Stir in the sugar. 7. Melt the butter in the microwave for 30 seconds. 8. In a jug, beat the eggs and add the melted butter and buttermilk. Whisk with a fork until blended.


9. Add the wet ingredients to the dry ingredients and mix until combined. (Be careful not to over-mix as this will cause the muffins to become tough.)


10. Fold in the blueberries. 11. Using an ice-cream scoop or 2 spoons, spoon the mixture into 12 muffin cases.


12. Break up the cooled streusel with a fork and top each muffin with a heaped teaspoon of streusel.


13. Bake for about 25–28 minutes until the muffins are well risen, golden brown and an inserted skewer comes out clean. Leave to cool on a wire rack.


Variations Apple crumble muffins: add ½ teaspoon cinnamon at step 5, and use ¾ of a peeled and finely diced cooking apple instead of blueberries. Top with the remaining diced apple and a crumble topping made by rubbing 50 g each of flour, sugar and butter together until they resemble breadcrumbs.


Food For Thought


Streusel is a German word that is best translated as ‘sprinklings’ or ‘scatterings’.


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Equipment


y Muffin tin y 12 muffin cases y Weighing scales y Small bowl y Mixing bowl y Wooden spoon y Sieve y Fork


y Measuring jug


y Measuring spoons


y Spatula y Skewer


y Ice-cream scoop or 2 spoons


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