Fairtrade Blueberry and Lemon Crumble Muffins

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Serves: 10
Preparation: 35 minutes
Cooking Time: 25 minutes



Ingredients

  • For the muffins
  • 250g plain flour
  • 25g cornflour
  • 1 tbsp baking powder
  • 100g The Co-operative Fairtrade golden caster sugar
  • Grated zest of one The Co-operative Fairtrade lemon
  • 2 free-range eggs
  • 90g butter, melted
  • 220ml whole milk
  • 200g The Co-operative Fairtrade blueberriesFor the topping
  • 45g plain flour
  • 25g The Co-operative Fairtrade golden caster sugar
  • 1 tsp grated lemon zest
  • 25g butter, chilled and cubed10g walnuts, smashed crumbs.

Method

  1. Preheat oven to gas mark 6/200°C/ fan oven 180°C.
  2. First make the topping. Sift flour in a bowl with sugar and zest.
  3. Rub in butter until the mix resembles breadcrumbs.
  4. Add walnuts and then press the mixture together into a ball, wrap in clingfilm and pop in the freezer until firm.
  5. Meanwhile, sift flour, cornflour and baking powder into a mixer and add sugar and zest.In a separate bowl, beat eggs and stir into melted butter.
  6. Add milk and then stir liquids into flour mixture and gently fold in blueberries (dusted in a little sifted flour).
  7. Spoon into muffin cases, grate your topping ball over the top of each cake and bake for 25 minutes, or until golden brown.


Recipe Categories

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Baking

Dessert

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