Blueberry Crumble Muffins

It's my off day today but it was a busy cooking & baking day for me. As I bought a pack of fresh blueberries from NTUC for only $3.20 per pack (promotion) on Thursday, so I planned to have a fresh from oven blueberries muffin for breakfast. I started off with my first task - Blueberries Crumble Muffins.

It's turn out very well and I ate 2 of it for my breakfast. The muffin was so soft & fluffy, not too sweet and with the buttery toppings, it's just make me want to eat the 3rd one but got to reframe myself. Later still have to eat lunch as my aunt's cooking Shanghai rice cake.



The Blueberry muffin recipe is from Diana's Desserts but I made some alteration.
As for the topping (crumble), I used Aunty Yochana recipe.

Recipe - Blueberry Crumble Muffins:
Ingredients:
225g Cake flour
1tsp Baking Powder
1/2tsp Baking soda
1/4tsp salt
100g Butter
170g Castor sugar
2nos Eggs (Large size-slight beaten)
220ml Non-sweetened low fat yogurt
1/2tsp Vanilla essense
1/2tsp Cinnamon powder
100-125g Fresh blueberries

Topping (Crumble):
60g Castor sugar
90g Plain flour
60g Butter (cut into small cubes)
A pinch of salt

Method for topping:
Sift the flour into a bowl with salt, add sugar and butter, then rub with fingertips until the mixture resembles breadcrumbs. Chill.

Method for muffin:
Preheat oven to 180 degrees C & line the muffin tray with papar cups.
1. Cream the butter and sugar until light and creamy. Add vanilla, then add in beaten eggs slowly, about 1 tbsp. at a time, beating constantly for about 2 minutes.
2. On Low speed, beat in 1/3 of the flour mixture until just combined. Beat in 1/2 of the yogurt. Then beat in 1/2 of the remaining flour mixture, followed by the remaining yogurt. Finally beat in the remaining flour mixture.
3. Fold in the fresh blueberries & do not over mix. Spoon into muffin tray and add topping.
4. Bake for about 20-25 minutes until skewer inserted comes out clean or the top turn golden brown.