Blueberry Crumble Muffins

Name: Blueberry Crumble Muffins
Yield: Makes 6 muffins
Cuisine: Asian
Ingredients: Cold unsalted butter 20 g; Castor (superfine) sugar 30 g; Unsalted butter 50 g, softened; Brown sugar 40 g; Pastry flour or top flour 120 g; Ground almonds 10 g; Egg 65 g, abut 1 egg; Fresh blueberries 100 g; Cold fresh whole milk 60 g; Pastry flour or top flour 20 g, sifted; Castor (superfine) sugar 20 g; Baking powder 1 tsp

Preparation info

Makes
6
muffins

Difficulty
Easy

Appears in

Okashi

By Keiko Ishida

Published 2010

About

Ingredients

Crumble Topping

Cold unsalted butter 20 g
Castor (superfine) sugar 20 g
Pastry

Asia
Japan
Dessert
Vegetarian

Method

Make crumble topping. Combine ingredients in a bowl and mix with fingers until mixture resembles coarse breadcrumbs. Refrigerate until needed.
Preheat oven to 180°C. Sift flour and baking powder together twice. Set aside 18 blueberries.