Ottolenghi's Blueberry Crumble Muffin

Makes 7 - 8 big muffins.

INGREDIENTS
2 cups (240g) all purpose flour
2 + 1/4 teaspoons baking powder
1/4 teaspoon salt
1 egg
3/4 (150g) caster sugar *
5 tablespoon 70g unsalted butter, melted and cooled slightly
3/4 cup (180ml) milk
Zest from 1/2 lemon
1/2 Granny Smith apple (unpeeled), cut into small pieces
1/2 cup fresh blueberries plus extra for topping

Crumble
1/2 cup (60g) all purpose flour
1/4 cup (25g) caster sugar *
3 tablespoons (45g) cold butter, cut into small cubes

*Tip: 

Make your own caster sugar. Simply process regular granulated sugar in a food processor or high-powered blender. 

DIRECTIONS

Crumble

In a medium bowl, mix together flour, caster sugar and cold butter with a fork or with your hands. Make sure there are not lumps of butter left, you need to get a bread consistency. Set aside.

Muffins

Preheat the oven to 350ºF (180ºC). Line a muffin pan with paper cases.

In a medium bowl, sift together the flour, baking powder and salt and set aside.

In a large bowl, lightly whisk together the eggs, sugar and melted butter (make sure it is not too hot). Whisk the milk and lemon zest, until combined.

Then gently fold in the apple and blueberries with a rubber spatula. Add the flour mixture and fold together very gently. Make sure you stir the mix just enough to combine, it should remain lumpy and rough. 

Spoon the mixture into the muffin cases. They will be full. Generously  cover with the crumble topping to form small domes over the batter, then topping with a few extra blueberries.  

Bake for 30 to 35 minutes or until a toothpick inserted in the centre of the muffin comes out clean. Let the muffins cool on a wire rack about 5 minutes before removing from the pan.

If you have crumble left, keep it in a plastic container for up to 5 days in the fridge, or for ages in the freezer.

Recipe from Ottolengui The Cookbook

Enjoy!!