Blueberry Muffin with Streusel Topping
Muffins are great for anytime of the day! Oats can be added into the muffin batter to increase the fiber intake, making them healthier.
45 minutesPreparation time: 20 minutes Baking time: 20 - 25 minutesDifficulty:MediumIngredients
Muffin Batter
- 190 gPlain flour
- 2 tspBaking powder
- 80 gFine granulated sugar
- 60 gBrown sugar
- 125 gFresh blueberries, washed and dried
- 130 gButter, melted and cooled
- 2 Largeeggs, lightly beaten
- 140 mlMilk
- 0.5 tspVanilla essence
- 1Lemon, grated rind only
Streusel Topping
- 2 tbspPlain flour
- 2 tbspBrown sugar
- 1 tbspButter
- 0.5 cupGranola
Steps
Make the streusel topping:
1) Rub together the plain flour, brown sugar, butter and granola. Chill until ready to use.
Make the muffin batter:
1) Sift together the flour and baking powder. Combine the flour with the sugars and blueberries, setting aside about one third of the blueberries for the top.
2) In a separate mixing bowl, combine the butter, eggs, milk, vanilla and lemon rind.
3) Mix the dry and wet ingredients together until just combined.
Assemble and bake:
1) Preheat Panasonic cubie oven to 180°C.
2) Divide the batter to fill medium-sized paper muffin cups to nearly ¾ full.
3) Crumble some streusel topping over each muffin. Set in two or three of the reserved blueberries just underneath the streusel (this creates pretty muffin tops with blueberries ’peeping’ out when the muffins are baked). If preferred, snip open (make a small slit only) some of the blueberries so that they ‘burst’ open and juices flow out when baked.
4) Bake in the preheated Panasonic cubie oven for approximately 20-25 minutes or until done.
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