Let's Bake! Crumbly Blueberry Muffins

In a bid to combat Baxter’s requests for “CAKE!” every time we pass a cafe, I’ve dusted off my baking hat and decided to introduce him to my old love. It melts my heart hearing him say “mix, mix, mix” as he haphazardly scoops flour and egg up and out of the bowl. A scene right out of "Blueberries For Sal" as he kerplink, kerplank, kerplunks the berries into the batter, and just as quickly steals them out to squirrel away in his cheeks.

The boy is having fun learning and that’s good enough for me.

Last week we baked some super crumbly blueberry muffins following a slightly modified recipe from here.

Here's what we did:

Muffin Mix:

200g All Purpose Flour

150g Caster Sugar

Dash of Salt

2tsp Baking Powder

75ml Olive Oil

1 Egg

75ml Milk

150g Blueberries

Topping:

50g Caster Sugar

25g All Purpose Flour

25g Butter

1tsp Cinnamon

Preheat the oven to 200C.

Line a muffin tin with paper cases and set aside.

Combine all muffin ingredients together, leaving the blueberries til last. Gently fold in the blueberries. Evenly distribute the muffin mix into the paper cases. There should be enough batter for 12 muffins.

In a separate bowl, crumble the topping ingredients with your fingers until fine. Evenly sprinkle this mixture onto your muffin batter.

Pop into the oven for 20-25 minutes, and if you dare, wait for them to cool before eating. I can never wait.

Verdict: These are super cakey and perfectly crumbly. The cinnamon topping fits right in with my current cravings. I may have eaten six on the first morning they were baked…

And Baxter, well, he excitedly “mmm”d with every bite.