Introducing your new favorite weekend morning treat! This classic blueberry muffin recipe features a sweet cinnamon streusel topping, which fills your kitchen with an incredible aroma to match the delicious taste. Special thanks to our friends at Viking for this All-American treat.
Serves 12
3 tbsp demerara sugar
½ tsp ground cinnamon
2 tbsp ground almonds
3 tbsp plain flour
1 tbsp butter
250g plain flour
2½ tsp baking powder
pinch salt
170ml milk
4 tbsp sunflower oil
100g unsalted butter, melted
175g caster sugar
2 eggs
1 tsp vanilla extract
150g blueberries
Preparation Time: 15 minutes. Cooking Time: 30 minutes.
1. Place 12 large muffin cases in a 12-hole muffin tin.
2. First make the streusel. Place the demerara sugar, flour, almonds and cinnamon in a bowl and stir to combine.
3. Add the butter and, using your fingers, work into flour until mixture resembles coarse breadcrumbs. Freeze until ready to use.
4. Stir the flour, baking powder and salt together in a medium bowl.
5. Place the milk, oil, butter, sugar, eggs and vanilla extract in a large jug and whisk together until evenly mixed.
6. Add the milk mixture to flour mixture and stir until no large lumps remain. Don’t over-mix.
7. Stir in the blueberries.
8. Divide batter among the muffin cases, filling each three quarters full. Then, sprinkle streusel mixture on top of each muffin, gently pressing into the batter.
9. Place in the oven. CAST OVEN: on the grid shelf on the floor of the baking oven or oven on R6. FAN OVEN: preheated to R6/180 oC/350oF. Bake for 30 minutes or until golden brown and risen.
10. Remove from oven, transfer cupcake tin to wire rack and let cool for at least 5–10 minutes before serving.
