Bursting Blueberry Muffins

Method

1. 1. Preheat the oven to 180°C/160°C fan/350°F/Gas Mark 4 and line a 12 hole muffin tin with paper liners.
2. 2. Start with the crumble topping. In a small bowl, whisk the flour, sugar, and cinnamon together then pour in the melted butter and mix until crumbs form.
   
3. 3. For the muffins, in a large bowl, whisk the flour, sugar, baking powder, salt and lemon zest.
4. 4. In another large bowl, whisk the melted butter, egg, and buttermilk - don’t worry if this mixture looks a bit curdled, it’s all good!
   
5. 5. Add the wet ingredients to the dry, and stir just enough to bring the batter together - take care not to overmix, which can make your muffins tough.
   
6. 6. Add in the blueberries, and fold them in gently, just enough to distribute them, again taking care not to overmix the batter.
   
7. 7. Scoop the batter evenly into the 12 muffin liners then sprinkle the crumb topping over each muffin - breaking up the crumbs with your fingertips as you go
8. 8. Bake for 28-30 minutes, until the muffins are golden brown and a skewer inserted into the middle comes out clean.
   

• Desserts & Baking
• blueberry muffins
• breakfast muffin
• lunch muffins

Ingredients

• US
• METRIC