blueberry crumble muffins

blueberry crumble muffins

• 9 Jan 2012

• Sydney NSW, Australia

I bought Ottolenghi: The Cookbook for my friend Mandy for Christmas. My own copy lay unwrapped because I'd just been so busy in the lead-up to Christmas. Mandy told me these blueberry muffins were the best ever, so I thought I'd better try the recipe for myself.



Blueberry Crumble Muffins from Ottolenghi: The Cookbook -makes about 18 regular sized muffins.
Muffins 
540 g plain flour 
5 tsp baking powder 
2 large eggs 
340 g caster sugar 
140 g unsalted butter, melted and cooled slightly 
380 ml milk 
grated zest of 1 lemon 
1 Granny Smith apple (unpeeled), cut into 1cm dice 
200 g fresh blueberries plus extra for topping

Crumble
150 g plain flour 
50 g caster sugar 
100 g cold butter, cut into small cubes 

To make the crumble
Put the flour, sugar and butter in a bowl and mix with your hands to work into a uniform breadcrumb consistency. Make sure there are no large lumps of butter left. Transfer to a plastic container and store in the fridge. It also keeps very well in the freezer. 

To make the muffins
Preheat the oven to 170°C /325°C. Line a muffin tray with paper cases. 

Sift together the flour, baking powder and set aside. In a large mixing bowl, lightly whisk together the eggs, sugar and melted butter. Whisk in the milk and lemon zest, then gently fold in the fruit. Add the sifted dry ingredients to the blueberry mixture and fold together very gently. Make sure you stir the mix just enough to combine; it should remain lumpy and rough. 

Spoon the mixture into the muffin cases to fill them up. Generously cover with the crumble topping to form small domes over the batter then dot with a few extra blueberries. Bake for 30 to 35 minutes, or until a skewer inserted in the centre of a muffin comes out clean. Take out of the tins while still warm.



I already had some leftover crumble mix in the freezer, so I used my own oaty version rather than making a fresh batch.



I made half the recipe and it still made 12 muffins, so they must use huge muffin tins at Ottolenghi's. I did have one of the muffins for my breakfast following the first cycle class for 2012 and yes, it was very good.

I hope you enjoyed the weekend. See you all again on Wednesday.

Jillian