Fairtrade Blueberry and Lemon Crumble Muffins
Posted by Nathan Lloyd | 06/03/2014 | Category: Fairtrade
Our Fairtrade Fortnight celebrations continue with this delicious recipe for Blueberry and Lemon Crumble Muffins.
The recipe is detailed below and we would love to hear your feedback at the foot of this article as to just how popular the muffins were.
• Preparation Time: Around 30 mins
• Cooking Time: 25 mins
• Serves: 10
Ingredients – For the muffins
- 250g plain flour
- 25g cornflour
- 1 tbsp baking powder
- 100g Co-op Fairtrade golden caster sugar
- Grated zest of one Co-op Fairtrade lemon
- 2 free-range eggs
- 90g butter, melted
- 220ml whole milk
- 200g Co-op Fairtrade blueberries
Ingredients – For the topping
- 45g plain flour
- 25g Co-op Fairtrade golden caster sugar
- 1 tsp grated lemon zest
- 25g butter, chilled and cubed
- 10g walnuts, smashed crumbs
Preheat oven to gas mark 6/200°C/ fan oven 180°C.
First make the topping. Sift flour in a bowl with sugar and zest.
Rub in butter until the mix resembles breadcrumbs.
Add walnuts and then press the mixture together into a ball, wrap in clingfilm and pop in the freezer until firm.
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.
Add milk and then stir liquids into flour mixture and gently fold in blueberries (dusted in a little sifted flour).
Spoon into muffin cases, grate your topping ball over the top of each cake and bake for 15–25 minutes, until golden brown.