Lockdown Baking | Blueberry Muffins with Streusel Topping

Lockdown baking is back. 🙂

Find US to UK baking conversions here.

Ingredients:

1 and 1/2 cups of self-raising flour

1/2 cup of caster sugar

1 and 1/2 teaspoons of baking powder

Generous pinch of salt

1 teaspoon of ground cinnamon

1/3 cup of melted butter (I used unsalted)

1 large egg

1 and 1/2 teaspoons of vanilla extract

3/4 cup of milk (I used semi-skimmed)

1/4 cup of brown sugar

Punnet of blueberries

Streusel:

1/2 cup of self-raising flour

1/2 tablespoon of ground cinnamon

Pinch of salt

1/4 cup of caster sugar

1/4 cup of brown sugar

3 tablespoons of cubed cold butter

Method:

For the muffins:

1. Preheat the oven to 180C (160C Fan) and line the muffin tray with muffin liners or apply cooking spray.
2. In a large mixing bowl, combine the flour, caster sugar, salt, baking powder and cinnamon. Set aside.
3. Melt the 1/3 cup of butter.
4. In a small mixing bowl, whisk the egg lightly. Add milk, melted butter and vanilla.
5. Add the egg mixture into the bowl with the dry ingredients. Mix lightly and slowly fold in the brown sugar.
6. Coat the blueberries in flour and fold into the batter.
7. If you’re using tall liners, fill the muffin case almost to the top. If you’re using standard-sized muffin liners, fill about 3/4 full with batter.

For the streusel:

1. Mix the flour, sugar, salt, brown sugar, cinnamon and butter together in a bowl. Use a fork to mash the butter into the dry ingredients. (The Boy Child said that this stage looks like “mouldy porridge.”)

Sprinkle about a tablespoon on top of the muffins before going into the oven. Bake for 20-25 minutes. Use the toothpick method to determine if they’re done.

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