Blueberry muffins

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C. Place 12 large paper muffin cups in a 12-cup muffin pan.

Step 2

In a bowl, combine the flour, baking powder and salt. Set aside.

Step 3

In a separate bowl, whisk the butter and sugar for about 3 minutes, until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the flour mixture and milk. Mix well until a smooth batter forms and then, using a spatula, fold in the blueberries.

Step 4

Using an ice cream scoop, spoon the batter into the prepared muffin cups. Mix 3 tablespoons of plain flour with 1 tablespoon of unsalted butter and 2 tablespoons of caster sugar, then rub them into the flour using your fingertips to make a light breadcrumb texture. Sprinkle the mixture evenly over each muffin.

Step 5

Bake in the preheated oven until the tops are golden brown and an inserted skewer comes out clean, about 20 minutes. Cool on a rack.