Ingredients
Scale
For Muffins:
- 140 g All-Purpose Flour
- 44 g Butter
- ½ tsp Baking soda
- ½ tsp Baking powder
- 70 g Castor Sugar
- 1 no. Egg
- 80 ml Buttermilk (with 1/2 tsp apple cider vinegar)
- ¼ tsp Lemon zest
- 1/4 tsp Salt
- 1/8 tsp Vanilla Bean Paste
- 100 g Flour-coated blueberries
For Crumble:
- 50 g Brown sugar
- 30 g Flour
- 30 g Cold Butter
- Zest of 1 lemon
Equipment required:
- Measuring cups and spoons
- Digital weighing scale
- Bowls and spoons
- Spatula
- Sieve
- Muffin tray
- Jumbo Muffin liners
- Piping bag
- Otg/oven
Instructions
Method for crumble:
- Take all dry ingredients into the bowl.
- Add cold butter and mix them together with your fingertips until you get a crumbly texture.
- Refrigerate the crumble until the muffin batter is ready.
Method for muffins:
- Preheat the oven at 200C (otg mode: upper rod + lower rod + fan). Prepare a muffin tray with liners.
- Make buttermilk by adding apple cider vinegar to the milk. Keep it aside till it splits.
- In a bowl, take dry ingredients and rub in cold butter till we get a sandy texture.
- Then, add egg and vanilla paste and mix.
- Add in the buttermilk gradually to the above mixture.
- Lastly, fold in flour-coated blueberries in the batter.
- Transfer this batter to a piping bag. Fill the muffin liners till 3/4th level.
- Sprinkle the crumble on top of each muffin.
- Place one blueberry in the centre of each muffin to complete the look.
- Bake them at 180c (otg mode: lower rod only) for 20- 25 minutes.
Notes
- The preheating is done at a higher temperature than baking temperature to give a nice initial rising boost to the muffins
- Use good quality Jumbo muffin liners. I have used tulip liners in this recipe.
- Mix the batter lightly after adding blueberries so that the blueberries don’t burst.
- Use fresh blueberries for the best-tasting experience.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
Keywords: Blueberry muffins, jumbo blueberry muffins, fresh blueberry muffins