Blueberry Crumble Muffins
Tender muffins studded with juicy blueberries and topped with a buttery, crunchy crumble. Perfect for breakfast or afternoon tea.
Story
These muffins are wonderfully moist thanks to the corn oil, and the crumble topping adds a delicious textural contrast. The blueberries burst with flavor as they bake, creating little pockets of sweetness in every bite.
Ingredients
all-purpose flour
150g
milk
80ml
corn oil
50ml
eggs
2
granulated sugar
50g
baking powder
1 teaspoon
milk powder
2 teaspoons
cornstarch
1 tablespoon
fresh blueberries
about 27 berries (3 per muffin)
butter for topping
30g cold
flour for topping
30g
sugar for topping
15g
Instructions
1
Make the crumble topping
Combine the cold butter, flour, and sugar in a small bowl. Rub the mixture together with your fingertips until it forms coarse, crumbly bits. Set aside.
2
Mix the wet ingredients
In a large bowl, whisk together the milk, corn oil, eggs, and sugar until well combined.
3
Create the batter
Sift in the flour, baking powder, milk powder, and cornstarch. Stir gently until just combined—don't overmix, a few lumps are fine. Transfer the batter to a piping bag for easier filling.
4
Fill and assemble
Line a muffin tin with paper liners. Pipe or spoon batter into each cup until about one-third full. Drop 3 blueberries into each muffin, then fill the remaining space with more batter. Generously sprinkle the crumble topping over each muffin.
5
Bake
Preheat oven to 180°C (350°F). Bake for about 26 minutes until the tops are golden and a toothpick inserted in the center comes out clean. Let cool in the tin for 5 minutes before transferring to a wire rack.
