Blueberry muffins are always a good idea, they’re such a classic, even though these are “breakfast” muffins, they are good aaaany time of the day. They’re not as sweet however, and they do have fruit & coffee in sooooo it does make cake a little more tolerable/acceptable for breakfast!
Happy week…5? in isolation? These delicious little muffins are definitely helping me through this Monday. I had some blueberries that really need using up and I thought.. I really don’t want to eat fruit. These will taste much better in butter and sugar. So here we are.
Now i’m not a coffee drinker because it makes me question my place on earth, but I LOVE the taste of coffee. So these guys give me my coffee fix without the crippling downfall. They have a the depth of coffee but it’s a little softer, and the sweet blueberries really cut through it, so it’s just such a good combo.
The crumble topping is such a good addition too, it kind of acts like granola in this recipe too! I have been adding crumble tops to cupcakes for muffins where I can for a little whole now and honestly it really works. It adds a buttery crunch which contracts with the soft fluffy sponge so nicely, and the cinnamon in this crumble really compliments the coffee flavour with a spicy sweetness.
This recipe makes 12 decent size muffins, its a really easy one and they’re the perfect snack to have hanging around right now.
INGREDIENTS
Crumble Topping:
- 100g plain four
- 100g butter
- 100g light brown sugar
- 1tsp cinnamon
Muffins:
- 110g Butter, softened
- 150g caster sugar
- 2 eggs
- 50ml maple syrup
- 125ml milk
- 1tbsp instant coffee in 125ml boiling water
- 225g plain flour
- 2tsp bicarbonate soda
- 200g blueberries
METHOD
- Preheat oven to 180C fan. To make the crumble topping simply putting all the ingredients in a large bowl and rubbing the butter into the other ingredients with your hands until you have a bread crumb like consistency, then set aside.
- To make the muffins, first dissolve the instant coffee in the boiling water and set aside. Beat together the butter and sugar until smooth, then beat in the eggs one at a time until fully combined and smooth. Then add in the maple, milk, instant coffee, flour & bicarbonate of soda and mix until you have a smooth even batter, it will be quite wet.
- Add the blueberries and give it a good mix, don’t worry if they break apart a bit, they look beautiful broken and dispersed in the batter!
- Line a muffin tray with cases or grease reaaally well, then add roughly 2tbsp of the mix to each muffin (this will make 12), then sprinkle over the crumble topping.
- Bake in the oven for 25-30 minutes until well risen and the crumble topping is golden and crisp. Serve warm out the oven or room temperature.
Claudia's Home Kitchen 