Blueberry Muffins with Crumble Topping
Ingredients
For the batter
- 125 g butter
- 100 g sugar
- 1 packet vanilla sugar
- 2 large eggs
- 1 tsp lemon zest
- 250 g all-purpose flour (Type 405)
- 2 tsp baking powder
- 150 ml buttermilk
- 200 g blueberries
For the crumble topping
- 150 g all-purpose flour (Type 405)
- 100 g sugar
- 1 tsp vanilla extract
- 125 g butter
Preparation
Line the cups of a 12-cup muffin tin with paper liners. Preheat oven to 180°C (conventional) or 160°C (convection).
Beat butter with both types of sugar. Add eggs one at a time and beat well.
Mix lemon zest, flour, and baking powder together. Alternately add the flour mixture and buttermilk to the butter-sugar mixture and mix well.
Using an ice cream scoop, divide the batter into the muffin cups. Press blueberries into the batter.
For the crumble, knead together flour, sugar, vanilla extract, and butter. Sprinkle the crumble over the raw blueberry muffins. Bake the muffins in the preheated oven for about 30 minutes
Tips
Let the muffins cool in the pan for about 10 minutes before removing to prevent breaking
Gently twist the muffins in the pan to remove them easily
