Baking fix yeah, you just gotta squeeze time out for this hobby. The crumble topping makes the muffin look like it has a case of skin infection, but trust me, it’s good. So crunchy! Provided extra crisp to the tender cake. But taste wise, I still prefer sweet cake-like Martha Stewart style.
20g unsalted butter, softened
20g caster sugar
20g pastry flour, sifted
10g ground almonds
120g pastry flour
1 tsp baking powder
100g fresh blueberries
50g unsalted butter, softened
40g brown sugar
30g caster sugar
60g cold fresh milk
1. To make crumble topping, combine ingredients in a bowl and mix with fingers until mixture resembles coarse breadcrumbs. Chill in fridge until use.
2. Preheat oven to 180°C. Sift flour and baking powder twice. Set aside 18 blueberries.
3. Beat butter with an electric mixer until soft and fluffy. Add both sugars and beat until mixture is light and fluffy. Add egg and beat until well-combined.
4. Add 1/3 of flour mixture and fold in with spatula. Add 1/2 of milk and continue to fold batter gently. Add another 1/3 flour mixture and fold in, followed by the remaining milk. Add remaining flour mixture and fold through, but do not over-mix. Add remaining blueberries and fold in gently.
5. Line muffin tray with muffin paper cases. Spoon batter into cases until about 3/4 full. Divide the 18 blueberries among each muffin, then sprinkle crumble topping over. Bake for about 25-30 mins, or until muffins have a springy texture when pressed gently.
6. Leave muffins to cool on a wire rack. They are best served warm, and consumed the day they are baked or the day after. If not consuming immediately, store in airtight container and refrigerate for up to 4 days, freeze for up to 2 weeks.