Blueberries, white chocolate, crumble, what’s not to like? These muffins are a winner, as they’re easy to make and even easier to bake.
They can be whipped up quickly for breakfast or a snack. But remember, as I’m sure you know, muffins should not be overmixed, so mixing by hand is the way to go.
350g self raising flour
1 teaspoon ground ginger
1/2 teaspoon cinnamon
50 g castor sugar
50 g brown sugar
100 g white chocolate, chopped
2 free-range eggs, lightly beaten
125 g butter
50g rolled oats
20g ground almonds
40g brown sugar
35g roughly chopped almonds
1 teaspoon mixed spice
1/4 teaspoon sea salt
65g melted butter
Preheat oven to 190 degrees C fan forced. Grease a 6 cup Texas muffin pan or a 12 cup ordinary size muffin pan. Depending on how big you make your muffins you may end up with excess mixture so be prepared to bake an extra muffin or two of either size.
Combine the flour and spices into a large bowl. Stir in the sugars and white chocolate. Combine the eggs, buttermilk and melted butter, and stir into the dry ingredients until just combined. Be careful not too overmix or muffins will be tough.
Fold in the blueberries.
To make the crumble, put all the ingredients together in a small bowl and stir until combined.
Spoon the muffin mix into the muffin pan, and add a generous spoonful of crumble on top of each one.
Place into the oven and bake for 20-25 minutes for larger muffins and 15-20 minutes for regular muffins, or in the case of each size, until a skewer inserted in the muffin comes out clean.