Makes 12
For the crumb topping:
120g plain flour
3 tbsp light brown sugar
2 tbsp caster sugar
1 tsp baking powder
90g butter, melted
For the muffins:
220g plain flour
2¼ tsp baking powder
½ tsp salt
200g sugar
2 large eggs
120ml vegetable oil
180ml whole milk
1 tsp vanilla extract
150g blueberries
For the crumb topping:
120g plain flour
3 tbsp light brown sugar
2 tbsp caster sugar
1 tsp baking powder
90g butter, melted
For the muffins:
220g plain flour
2¼ tsp baking powder
½ tsp salt
200g sugar
2 large eggs
120ml vegetable oil
180ml whole milk
1 tsp vanilla extract
150g blueberries
- Preheat the oven to 190˚C/170˚C fan/gas 5. Line 18 cups of two muffin tins with paper liners.
- Combine the flour, sugars and baking powder for the crumble in a bowl. Stir in the melted butter, then break up the mixture into pea-sized clumps.
- Sift the flour, baking powder and salt for the muffins into a separate bowl.
- Beat the sugar, eggs, milk and vanilla in a large mixing bowl until smooth. Gradually beat in the flour mixture until just combined.
- Stir in the blueberries.
- Divide the batter among the muffin cups. Sprinkle the crumb topping over the top of each muffin.
- Bake for 25-30 minutes until a skewer inserted into the centre of a muffin comes out clean and the topping is golden brown. Serve warm or at room temperature.
Per serving: 232kcals, 11.2g fat (4.1g saturated), 31g carbs, 15.9g sugars, 3.1g protein, 0.7g fibre, 0.109g sodium