Friday, July 20, 2007

Blueberry Crumble Muffins

For the Topping:

60 gm. Caster sugar
90 gm. plain flour
60 gm. Butter
a pinch of salt

For the muffins:

120 gm. Butter - melted
120 gm. Light brown sugar
2 eggs - beaten
1 tsp. grated lemon zest
150 gm. sour cream
250 gm. cake flour
2 teaspoon baking powder
1/2 teaspoon bicarbonate of Soda
1 teaspoon ground cinnamon
a pinch of salt
200 gm. fresh blueberries


(1) For topping: sift the flour into a bowl with salt then cut in butter into small pieces and toss in the flour. Add in butter and rub with fingertips until the mixture resembles breadcrumbs. Chill.
(2) For the muffins: Sift the flour with the baking powder , bicarbonate of soda , cinnamon powder and salt.
(3) In a separate bowl, combine the butter, eggs, lemon zest and sour cream.
(4) Stir the wet ingredients into the dry ingredients, taking care not to overstir. Fold in blueberries and stir lightly.
(5) Spoon batter into 12 muffin cups and sprinkle topping on top.
(6) Bake at 190C for about 20 to 25 minutes or until well-risin and golden-brown. A skewer inserted into the centre will come out clean.
(7) Remove the muffins from the tin and cool on a wire rack.


Baking Fiend said...

0_o this is so nice... can share the recipe plsssss? TIA!

yummybakes said...

yummy, aunty it looks very nice :)

Have a gd day

Cherann said...

Hi Aunty, wah! so many nice cakes! Do u usually use dried or canned or fresh blueberries in yr cakes and cookies/tarts? Is there any diff if I just subbed dried or canned for fresh? But I guess canned may be too watery right? Can you share this recipe? Or is it also from Alex Goh's new book? Thanks a lot in advance for answering my questions!

Anonymous said...

Dear Yochana,

Wrote to you 2 nites ago, no reply - you probably missed it. I just bought some fresh blueberries and would like to freeze it for later use - can you pls advise as to how to go about it. Do I wash the fruits first, and would any type of containers / bags do (to keep in the freezer) ? When I am ready to use it, do I thaw it first or I use it right away ? Would really appreciate your advise.

May thanks,

Aunty Yochana said...

HI Jocye,

If you want to freeze it, make sure you tie it properly otherwise the juice might just leak out. No need to wash otherwise it will become mushy.


Aunty Yochana said...

Hi cherann,

It depends on which recipe I'm using and what I'm making. I use all kinds of blueberries..dried, fresh or canned.

This muffin recipe is not from Alex Goh.


Baking Fiend said...

Thanks Lucy! *muak muak*