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Almond and blueberry crumble muffins
Almond and blueberry crumble muffins
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Try these irresistible apple blueberry crumble muffins for a unique and delicious dessert.
Ingredients:
  • Melted butter, to grease
  • 375g (2 1/2 cups) self-raising flour
  • 155g (3/4 cup, firmly packed) brown sugar
  • 150g butter, melted
  • 80ml (1/3 cup) milk
  • 2 eggs, lightly whisked
  • 220g frozen blueberries, thawed
  • Bought vanilla custard, to serve
  • 115g (3/4 cup) plain flour
  • 90g chilled butter, chopped
  • 50g (1/2 cup) flaked almonds
Instructions:
  • Preheat the oven to 180°C. Lightly grease twelve 150ml-capacity Texas muffin pans by brushing them with melted butter.
  • For the crumble topping, combine flour and butter in a bowl. Use your fingertips to create a coarse breadcrumb texture. Mix in sugar and almonds.
  • In a large bowl, combine flour and sugar. Mix in butter, milk, and egg until fully incorporated.
  • Evenly distribute the mixture among the pans, then divide the blueberries equally. Sprinkle the crumble mixture on top. Bake in the oven for 20-25 minutes until a skewer inserted in the centers comes out clean. Let cool in the pans for 15 minutes before serving.
  • Heat up the custard as instructed on the packet. Take out the muffins from the pans and distribute them onto serving plates. Pour the warmed custard over the muffins before serving.

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