Raspberry, Blueberry Muffin Crumble
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.
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Raspberry, Blueberry Muffin Crumble
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.
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| Servings | Prep Time |
| 10-12muffins | 25minutes |
| Cook Time |
| 30-35minutes |
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Ingredients
Muffins
- 4 3/4 cups all pourpus flour
- 5tsp baking powder
- 1/2tsp salt
- 2large eggs
- 1 1/2cup caster granulated sugar
- 1 1/2sticks butter unsaltedmelted
- 1 1/2 cups whole milk
- 1medium zest of lemon
- 1 1/2 cup blueberries
- 1cup raspberries
Crumble
- 1cup all pourpus flour
- 1/2cup granulated sugar
- 1stick Butterunsalted, cold and cubed
Instructions
Muffins
- Preheat the oven at 340F. Line two trays to bake 12 muffins with paper cases.
- Sift the together the flour, baking powder and salt and set aside.
- 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.
- 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!
- Spoon the mixture in the muffin cases to fill them up. Cover with the crumble topping and dot with a few extra berries.
- Bake for 30-35 minutes or until a skewer comes out clean. Take out of the tray and cool over a rack.
Crumble
- 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.
- 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.