really random posts about food, eating well and healthy, my life, chocolates and dramas!

292: Blueberry Crumble Muffins

I couldn’t resist trying out recipes from my new bakebook “Okashi – sweet treats made with love” by Keiko Ishida. To start off, I had my eyes on the simpler recipes before progressing to attempt the more complicated ones. I decided to start off by baking these blueberry crumble muffins!

The muffins were quite good, they were moist and they were not sweet! And yes, I love the crunchy sweet crumble that graced the top of the muffin. And the blueberries that erupted to reveal their rich purple goodness! These are such lovely muffins!

Next up, EARL GREY TEA CAKE from “Okashi”!:) I just bought a box of Twining’s Classic Earl Grey Tea bags and lemon! All geared up for my next baking adventure!

The recipe is as follows from “Okashi – sweet treats made with love” by Keiko Ishida.

 

 

 

 

 

Blueberry Crumble Muffin
Makes 6

Ingredients

Crumble Topping

  • 20g Cold Unsalted butter
  • 20 Caster Sugar
  • 20g Pastry Flour or Top Flour
  • 10g Ground Almonds

Muffins

  • 120g Pastry Flour or Top Flour
  • 1 tsp Baking Powder
  • 100g Fresh Blueberries
  • 50g Unsalted Butter, softened
  • 40g Brown Sugar
  • 30g Castor Sugar
  • 1 Egg
  • 60g Cold Fresh Milk

Steps

  1. To make crumble topping, combine ingredients in a bowl and mix with fingers until mixture resembles coarse breadcrumbs. Chill in fridge until use.
  2. Preheat oven to 180 degree celsius. Prepare muffin cases in muffin tray.
  3. Sift flour and baking powder twice. Set aside 18 blueberries.
  4. Beat butter with mixer until soft and fluffy. Add both sugars and beat until mixture is light and fluffy. Add egg and beat until well-combined.
  5. Add 1/3 of flour mixture and fold in with spatula. Add 1/2 of milk and continue to fold batter gently. Add another 1/3 flour mixture and fold in, followed by the remaining milk. Add remaining flour mixture and fold through, but do not over-mix. Add remaining blueberries and fold in gently.
  6. Line muffin tray with muffin paper cases. Spoon batter into cases until about 3/4 full. Divide the 18 blueberries mong each muffin, then sprinkle crumble topping over.
  7. Bake for about 25-30 mins, or until muffins have a springy texture when pressed gently.
  8. Leave muffins to cool on a wire rack. They are best served warm, and consumed the day they are baked or the day after. If not consuming immediately, store in airtight container and refrigerate for up to 4 days, freeze for up to 2 weeks.
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