Bakery-style blueberry muffins
Packed with fruit, these muffins come with a crunchy streusel topping.
SERVES
4
PEOPLE
PREP TIME
9
MINUTES
COOKING TIME
25
MINUTES
Ingredients
35g unsalted butter, diced
50g caster sugar
Zest of ¼ lemon (optional)
80g sour cream or buttermilk or yogurt
1 large egg white
85g plain flour
1tsp baking powder
¼tsp fine sea salt
170g blueberries
For the streusel topping:
60g plain flour
35g caster sugar
40g unsalted butter, melted
Method
Preheat the oven to 180°C (160°C Fan) 350°F, Gas Mark 4. Place four paper cases in a muffin tray.
First make the streusel: place the flour and sugar in a small bowl and drizzle over the melted butter, stirring with a knife until the mixture clumps together. Use your hands to form it into a ball of dough, then refrigerate until needed.
To make the muffins, melt the butter, then pour into a mixing bowl. Add the sugar, lemon zest (if using), sour cream and egg white and mix until smooth. In a separate bowl, whisk together the flour, baking powder and salt. Add the butter mixture along with the blueberries and stir gently and briefly, just until a thick batter forms. Don’t worry about it being perfectly smooth; it’s important not to overmix, as it can easily become tough.
Divide the batter evenly between the paper cases. Crumble the chilled streusel over the top and bake for about 25 minutes, or until golden brown and a skewer inserted into the muffins comes out clean. Set aside to cool in the tray for 10 minutes, before carefully transferring to a wire rack to cool completely
Small Batch Bakes by Edd Kimber is published by Kyle Books, priced £18.99. Photography by Edd Kimber. Available August 25.
