All Time Favorite Muffins

These are my all-times favorite muffin. The blueberries keep their shape through the baking process and the buttery and crumbly topping renders a crunchy and luxurious first bite. Measure all the ingredients and prepare the crumble at night. Bake the muffins on Christmas morning in no time!

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Raspberry, Blueberry Muffin Crumble

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These are my all-times favorite muffin. The blueberries keep their shape through the baking process and the buttery and crumbly topping renders a crunchy and luxurious first bite.

• CourseBreakfast, Desserts, Sides

Servings	Prep Time
10-12 muffins	25 minutes

Cook Time

30-35 minutes

Servings Prep Time 10-12 muffins 25 minutes

Cook Time 30-35 minutes

Raspberry, Blueberry Muffin Crumble Yum Print Recipe These are my all-times favorite muffin. The blueberries keep their shape through the baking process and the buttery and crumbly topping renders a crunchy and luxurious first bite. CourseBreakfast, Desserts, Sides Servings Prep Time 10-12 muffins 25 minutes Cook Time 30-35 minutes Servings Prep Time 10-12 muffins 25 minutes Cook Time 30-35 minutes

Ingredients

Muffins

• 4 3/4 cups all pourpus flour
• 5 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1 1/2 cup caster granulated sugar
• 1 1/2 sticks butter unsalted melted
• 1 1/2 cups whole milk
• 1 medium zest of lemon
• 1 1/2 cup blueberries
• 1 cup raspberries

Crumble

• 1 cup all pourpus flour
• 1/2 cup granulated sugar
• 1 stick Butter unsalted, cold and cubed

Servings: muffins

Instructions

Muffins

1. Preheat the oven at 340F. Line two trays to bake 12 muffins with paper cases.
2. Sift the together the flour, baking powder and salt and set aside.
3. In a mixing bowl whisk the egg with the sugar and the melted butter. Whisk in the milk and lemon zest then gently fold in the berries. Keep a few berries aside to decorate the top.
4. Add the sifted dry ingredients very gently with a spatula and combine the ingredients but make sure to stir enough to combine enough although some lumps should be visible. Do this by hand!
5. Spoon the mixture in the muffin cases to fill them up. Cover with the crumble topping and dot with a few extra berries.
6. Bake for 30-35 minutes or until a skewer comes out clean. Take out of the tray and cool over a rack.

Crumble

1. Put the flower, sugar and butter and mix with you hands until you have a uniform breadcrumb consistency. Don't over do it or you will be left with a baking dough. No panic if this happens just make cookies out of it! and restart the process.
2. Double the recipe and keep the crumble in a ziplock bag up to 3 months.

Recipe Notes

You can substitute the butter in the muffins with 1 1/2 cup of vegetable oil for a light crumb.

You can also use different fruits, chocolate and nuts combinations. My favorites are white chocolate chips and bananas, pear and fresh ginger or walnut and apples.

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