Fairtrade Blueberry and Lemon Crumble Muffins
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
- 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 25 minutes, or until golden brown.