Blueberry Muffins With Crunchy Streusel Topping

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• Step 1

  Streusel topping

  70 grams of plain white flour
  30 grams of caster sugar
  30 grams of soft brown sugar
  40 grams of butter

  Blueberry Muffins

  75 grams of caster sugar
  75 grams of soft brown sugar
  1 egg
  50grams of plain yogurt or sour cream
  130 ml vegetable oil
  70 mls of buttermilk
  1 teaspoon vanilla
  1 lemon zested
  180 grams of self raising flour
  1 teaspoon baking powder
  1 teaspoon salt
  A punnet of blueberries, fresh or frozen s approx 150g

• Step 2

  For the streusel
  Add butter soft brown sugar and caster sugar to a pan and melt when melted add Plain white flour take off the heat and stir through ,when this had cooled go through the mix twice and make crumbs as if you would if you were making a dough
  Set to aside and use to top the muffins before completion this gives a beautiful texture and added zing to the muffins

  Muffin mix

  To your mixing bowl add the sugar and all ‘wet’ ingredients: egg, buttermilk,yogurt, oil, and vanilla whisk away until thick creamy and uniform

  Normally at this stage I will add 1 full lemon zest,don’t be afraid this will only encourage the blueberries to be more flavoursome it will not be the star.

  Dry ingredients are now ready to be added in slowly ,in a separate bowl drive flour baking soda and salt and gradually add to the wet mixture.

• Step 3

  When this is combined add half the blueberry punnet and give one last fold.

  I use a two-three dessert spoon portion for each muffin case but depending on the size of your cases you may want to use smaller ones and make more from you batch it’s up to you
  When the mixture has been ladled in press in the remaining blueberries evenly 

  The last step is just to sprinkle with the beautiful streusel topping also add a sprinkle Of Demerara sugar for an extra bite

  In they go in the oven at 150 degrees in a fan oven 35-45 minutes.

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