NTUC was having a promotion on blueberries and I bought 3 punnets of it. I was down to my last one plus I had some sour cream left from cheesecake baking so I decided to use them up by baking some yummy breakfast blueberry muffins. But plain old muffins sounded boring, so I added some crumble on top to make them mega sinful. And oh my they turned out so beautifully! Crunchy and crumbly on the outside with a moist and fluffy interior. Yummmeh!
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Adapted from Wen's Delight with slight modifications.
Ingredients: (Makes about 12 regular muffins)
225g Cake flour
1 tsp Baking Powder
1/2 tsp Baking soda
1/4 tsp salt
100g Butter
150g Castor sugar
2 large eggs (65g-slightly beaten)
220ml Light sour cream (Yogurt works great too)
1/2 tsp Vanilla essence
125g Fresh blueberries
Crumble Topping:
60g Castor sugar
120g Plain flour
60g chilled butter (cut into small cubes)
A pinch of salt
1 tsp Baking Powder
1/2 tsp Baking soda
1/4 tsp salt
100g Butter
150g Castor sugar
2 large eggs (65g-slightly beaten)
220ml Light sour cream (Yogurt works great too)
1/2 tsp Vanilla essence
125g Fresh blueberries
Crumble Topping:
60g Castor sugar
120g Plain flour
60g chilled butter (cut into small cubes)
A pinch of salt
Method for crumble topping:
Sift the flour into a bowl with salt, add sugar and butter, then rub with fingertips until the mixture resembles breadcrumbs. If you find mixture too wet, add 1 tablespoon of flour at a time and mix it well so that it results in a breadcrumbs consistency. When done, chill mixture in fridge.
Method:
Preheat oven to 180 degrees Celsius and line the muffin tray with paper cups.
Sift the flour into a bowl with salt, add sugar and butter, then rub with fingertips until the mixture resembles breadcrumbs. If you find mixture too wet, add 1 tablespoon of flour at a time and mix it well so that it results in a breadcrumbs consistency. When done, chill mixture in fridge.
Method:
Preheat oven to 180 degrees Celsius and line the muffin tray with paper cups.
1. Cream the butter and sugar until light and creamy. Add in vanilla. Then add in beaten eggs slowly, about 1 tbsp at a time, beating constantly for about 2 minutes.
2. On low speed, stir in 1/3 of the flour mixture until just combined. Beat in 1/2 of the sour cream. Then stir in 1/2 of the remaining flour mixture, followed by the remaining sour cream. Finally stir in the remaining flour mixture.
2. On low speed, stir in 1/3 of the flour mixture until just combined. Beat in 1/2 of the sour cream. Then stir in 1/2 of the remaining flour mixture, followed by the remaining sour cream. Finally stir in the remaining flour mixture.
3. Flour the blueberries and fold them into the mixture. Be careful not to over mix.
4. Spoon into muffin cups and add crumble topping plus extra blueberries.
4. Bake for about 20-25 minutes until skewer inserted comes out clean or the top turn golden brown.
4. Spoon into muffin cups and add crumble topping plus extra blueberries.
4. Bake for about 20-25 minutes until skewer inserted comes out clean or the top turn golden brown.
5. Serve warm or keep in airtight container for up to 2 days!
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