Blueberry Crumble Muffins

Seriously good, fluffy and zesty blueberry muffins with a crisp streusel crumb topping. I’m using frozen blueberries which tend to suspend better in batter but if you’re using fresh you might want to toss them in a little flour before folding them in.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 220ºC.

Step 2

Mix all dry ingredients in a big bowl really well.

Step 3

Mix all wet ingredients in a bowl really well.

Step 4

Place all crumble ingredients in a bowl except butter and mix well, then add melted butter and lightly mix with a fork until you get a lumpy mix - do NOT overmix.

Step 5

Pour the wet mix into the dry, mixing til just combined and fold in blueberries very gently, do not overstir or your batter will discolour.

Step 6

OVEN INSTRUCTIONS: Divide amongst 10 muffin liners and bake at 220°C for 5 mins then lower temperature 180 for 15-20 minutes until muffins are golden brown and a wooden skewer comes out clean when inserted. ENJOY! AIRFRYER INSTRUCTIONS: Divide amongst 10 silicone muffin liners and air-fry at 170ºC for 15 minutes. Allow to cool for 5 minutes in the tray before carefully removing muffins form the air-fryer pan. Allow to cool for at least another 5 minutes before removing from silicone liners.

Step 7

DRIZZLE: sift icing sugar and mix with 1 tbsp lemon juice to form a glaze and drizzle over cooled muffins.