Blueberry Crumble Muffins

Fresh, slightly sweet & delicious muffins that the whole family will love!

Serves 12

Ingredients

2 cups plain organic flour
2 tablespoons baking powder
1/2 cup coconut or rapadura sugar
1 teaspoon salt
2 eggs
1/2 cup (125ml) melted butter
1 cup (250ml) milk
1 teaspoon vanilla extract
2 cups blueberries, rinsed, then dusted in flour (this will help them not stick to the bottom)
1 tablespoon sourdough discard (optional)

Crumble topper (optional)
1 tablespoon butter softened
3 tablespoons flour
1 tablespoon coconut sugar
1 tablespoon rolled oats

Method

1. Preheat your oven to 180 degrees fan-forced.

2. Prepare a muffin tin with muffin liners.

3. Melt the butter in a small saucepan over low heat, once melted then place to the side.

4. Thoroughly rinse the blueberries, dry with paper towel and dust in plain flour.

5. In a large bowl, sift in the flour, baking powder, sugar & salt.

6. In a seperate bowl, whisk the eggs, milk, vanilla and the cooled melted butter.

7. Fold in the liquid to the dry ingredient until just combined. Don’t overwork the mixture here as we want the muffins to be light and fluffy.

8. Gently fold in the sourdough discard (optional) and the blueberries.

9. Spoon the mixture into the prepared muffin liners and place to the side.

10. In a small bowl mix the crumble mixture, once the butter is combined it should resemble breadcrumbs.

11. Add a teaspoon of the crumble mixture to the top of the muffins.

12. Pop the muffins into the oven for about 20-25 minutes until lightly browned and cooked all the way through.

13. Stored in an airtight container once cooled and enjoy!