Blueberry Cake Muffins with Crumble Topping
Ingredients
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature (113g)
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs plus 1 egg yolk
- 1.5 teaspoons vanilla extract
- 1/2 cup buttermilk (can be made from UHT milk mixed with 1 tablespoon lime or lemon juice, let sit 15 minutes)
- 1/2 cup full-fat sour cream
- 1 cup fresh or frozen blueberries
Butter crumble
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- a pinch of salt
- 1/4 cup melted unsalted butter (57g)
Preparation
Butter crumble
Mix all butter crumble ingredients with a wooden spoon or fork until the mixture resembles sand.
Muffin
Prepare muffin tin by lining with muffin papers.
Preheat oven to 200°C.
Mix flour, cinnamon, and salt; sift and set aside.
Cream butter and sugar at medium speed until light and pale.
Add eggs one at a time.
Reduce speed to low and add vanilla extract, buttermilk, and sour cream until well mixed.
Add the flour mixture and stir until just combined; do not overmix.
Fold in blueberries with a spatula.
Sprinkle the butter crumble topping over the batter.
Fill muffin cups and bake at 200°C for about 20 minutes until golden brown.
Test with a toothpick for doneness.
Notes
The author used 2 teaspoons of baking powder instead of the recommended 3.
Buttermilk can be made by combining UHT milk with 1 tablespoon of lime or lemon juice and letting it sit for 15 minutes.
