Quick & Easy Blueberry Muffin Recipe With Crunchy Streusel Topping! | Cupcake Jemma

Cut baking paper into 14 cm squares to make muffin cases.

Use a glass as a mold to shape the muffin cases.

Fold the baking paper diagonally to create guidelines.

Pinch and fold the paper around the glass to form a case.

Pinch the bottom of the glass to create a crease in the paper.

Set aside the muffin cases once shaped.

Melt 30 grams of butter for the streusel topping.

In a bowl, mix the melted butter with 45 grams of plain flour, 1/4 teaspoon of cinnamon, a pinch of salt, and 2 tablespoons of Demerara sugar until crumbly.

Set the streusel topping aside.

In a large bowl, whisk together 2 large eggs, 320 grams of buttermilk, 70 grams of rapeseed oil, and 70 grams of melted butter until combined.

In another bowl, mix 270 grams of plain flour, 135 grams of caster sugar, 65 grams of soft brown sugar, 1.5 teaspoons of baking powder, and optional lemon zest.

Add 150 grams of fresh or frozen blueberries to the dry ingredients and stir gently to combine.

Combine the wet and dry ingredients with minimal mixing to avoid tough muffins.

Spoon the batter into the muffin cases, filling them to the edge.

Sprinkle the streusel topping generously over the batter in each case.

Bake in a fan-assisted oven at 170 degrees Celsius for 35 to 40 minutes.

Equipment Needed

Spice Level:

Dietary

Allergens