Jumbo Blueberry Crumble Muffins
Prep Time: 20 mins
Cook Time: 35 mins
Serves: 6 extra large muffins
Ingredients
Crumble topping
- 95g plain flour
- 50g sugar
- 70g butter, melted and cooled
- ½ teaspoon ground cinnamon
Dry ingredients
- 315g plain flour
- 150g sugar
- 25g light brown sugar
- 3 teaspoons baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
Wet ingredients
- 190g milk of choice, room temperature
- 175g yogurt, room temperature
- 125g neutral oil e.g. sunflower or avocado oil
- 1 tablespoon lemon juice (optional, or replace with more milk)
- 1 teaspoon vanilla extract
- 225g blueberries, fresh or frozen
- 100g Harris Farm blueberry and blackcurrant jam
Method
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Preheat your oven to 180C (no fan) or 160C (fan oven). Line a jumbo muffin tin with tulip liners
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To make the crumble: Add all the ingredients to a small bowl and mix until it forms a crumbly mixture. Set aside in the freezer until needed.
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To make the muffins: Add all the dry ingredients to a bowl and mix well. Add the wet ingredients (except the blueberries and jam) to the bowl and mix until just combined. Batter should be thick. Add the blueberries and gently fold through.
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Divide the batter in your muffin tin. Spread around 2 teaspoons of jam on top of each muffin. Sprinkle the crumble on top.
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Bake the muffins for 30-35 minutes or until you can insert a toothpick in one and it comes out with no wet batter on it. The toothpick will be jammy which is fine.
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Let the muffins cool in the tin for 10 minutes then enjoy!
