Blueberry Crumble Muffins
I had frozen blueberries on hand.
Since I filled the muffin molds to the brim to make them voluminous, this recipe made 5 muffins (If you bake in paper muffin cups, they will overflow, so divide the batter into 6)
Use a whisk to thoroughly mix the ingredients until Step 3, then briskly fold in the flour and milk with a rubber spatula.
If you have leftover crumble, you can keep it in the freezer. Recipe by KaoRi
Blueberry Crumble Muffins
I had frozen blueberries on hand.
Since I filled the muffin molds to the brim to make them voluminous, this recipe made 5 muffins (If you bake in paper muffin cups, they will overflow, so divide the batter into 6)
Use a whisk to thoroughly mix the ingredients until Step 3, then briskly fold in the flour and milk with a rubber spatula.
If you have leftover crumble, you can keep it in the freezer. Recipe by KaoRi
Cooking Instructions
- 1
Preheat the oven to 170℃. Sift together the ◎ ingredients. Bring the butter and eggs to room temperature. Cut the butter for the crumble into 1 cm cubes and chill in the refrigerator.
- 2
To make the crumble: Combine the ingredients into a bowl and mix well. Add the butter and mix it in with your hands until crumbly. Chill in the refrigerator.
- 3
Mix the butter in a bowl, add the sugar in two batches, and mix until fluffy. Add the whisked egg in two batches, and mix well.
- 4
Add 1/3 of the sifted ◎ ingredients, 1/3 of the milk, and use a rubber spatula to fold the batter in a cutting motion. Fold in the blueberries.
- 5
Spoon the batter into the muffin mold, then sprinkle a generous amount of the crumble, breaking it apart with your fingers. Press it into the tops of the muffins to avoid spilling.
- 6
Bake for 30 to 35 minutes in an oven preheated to 170℃ until golden. Wrap in plastic wrap after they cool.
- 7
Be careful not to stir too vigorously after adding the blueberries or they will break apart! Frozen blueberries can be added frozen.
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