Blueberry Crumble Muffins

What do you do when you find 500g of blueberries in your fridge? MAKE MUFFINS (and meal prep some fruit salad).

I always think muffins can be a bit cloying, so I try to lighten mine with some buttermilk, and I think topping them with a little spiced brown sugar crumble adds textural interest.

These are crazy easy to make (and eat!) and I am willing Spring weather to come out and stay out by trying out some fruity bakes.

Makes about 14

Ingredients for the muffins

• 75ml oil
• 200 ml buttermilk (or half yogurt, half milk, or milk with 2 tbsp lemon juice)
• 2 eggs
• 150g caster sugar
• 250g plain flour
• 1.5 tsp baking powder
• 200g-250g blueberries

Ingredients for the crumble

• 50g brown demerera sugar
• 50g plain flour
• 50g butter
• 1 tsp cinnamon

Method

Preheat the oven to 190 degrees.

Mix together the oil and buttermilk in a bowl.

In a separate bowl, whisk together the eggs and sugar until fluffy, then add in the oil mixture and whisk again.

Fold in the flour and baking powder, then gently fold in the blueberries.

Spoon into a muffin tray lined with pretty cases.

Make the crumble by blitzing the ingredients in a small food processor.

Divide the crumble topping over the muffins.

Bake for 20-23 minutes until golden on top.

Allow to cool for a few minutes in the tin, then turn out onto a wire rack to cool fully.