Blueberry and orange crumble muffin recipe
Our blueberry muffin recipe with a twist is perfect for a quick breakfast or afternoon snack.
Key information
Preparation time: 30 minutes
Cooking time: 30 minutes
Serves: 12
Recipe difficulty rating: Medium
Allergens: Remember to provide a list of potential allergens for each item served at your Coffee Morning event so people can clearly see what ingredients they contain. You can use our cake labels, but make sure you write clearly in block capitals and black ink.
Ingredients
Equipment
1 x 12 hole muffin tin, lined with muffin cases
For the muffin mix
300g plain flour
2 tsp baking powder
Pinch of salt
80g soft brown sugar
220ml buttermilk
1 large free range egg
60g unsalted butter, melted and cooled
Grated zest and juice of 1 orange
200g blueberries, fresh or frozen
For the topping
45g Demerara sugar
50g Unsalted butter
65g Plain flour
20g Rolled oats
How to prepare blueberry and orange crumble muffins
- Preheat oven to 200°C/180°C fan /gas mark 4. Line a muffin tin with 12 muffin cases.
- Make the topping. Rub the butter into the flour using your fingertips, then add sugar and rolled oats and lightly squeeze the mixture together with your fingers so there are smaller and larger pieces.
- Place in fridge while you make the muffins.
- Place all dry ingredients and blueberries in large bowl and mix.
- Combine melted butter, buttermilk, egg, orange zest, and juice in a jug and whisk together.
- Pour wet ingredients over dry and using a wooden spoon, gently combine ingredients, don’t overwork the mixture, a few lumps don’t matter.
- Fill the muffin cases, scatter the cold crumble mixture over the muffins and bake for 20-25 mins.
- Cool in the tin for 5 mins then remove to wire rack to cool. Eat warm or cold.