It's impossible to maintain the so-called "work-life balance" that my company is constantly advocating but I shall try my best to maintain it as I can. I'm not a workaholic definitely. :) I made this twice and will make it over and over again. The texture is soft without being too buttery even though its a butter cake-base that uses the creaming recipe. If you don't mind a little extra work, please do not skip the crumble toppng because this is what gives it the extra bonus! :)
blueberry crumble muffins
Ingredients for crumble topping:
20g unsalted butter, softened
20g castor sugar
20g cake flour
10g ground almonds
Ingredients for muffins:
120g pastry flour
1 tsp baking powder
100g fresh blueberries
50g unsalted butter, softened
40g brown sugar
30g castor sugar
1 egg, about 65g
60g cold fresh milk
- Make crumble topping. Combine ingredients in a bowl and mix with your fingers until mixture resembles coarse breadcrumbs. Chill in the refrigerator until use.
- Preheat oven to 180°C . Sift flour and baking powder twice. Set aside 18 blueberries.
- Beat butter with an elecctric mixer until soft and creamy. Add both sugars and beat until mixture is light and fluffy. Add egg and beat until well-combined.
- Add one-third of flour and fold in with a spatula. Add half of milk and continue to fold batter gently. Add another one-third of flour and fold in, followed by the remainig milk. Add remaining flour and fold through, but do not overmix. Add remaining blueberries and fold in gently.
- Line muffin tray with muffin paper cases. Spoon batter into cases until about three-quarter full. Divide the 18 blueberries among each muffin (3 for each), then sprinkle crumble topping over.
- Bake for about 25-30 minutes or until muffin has a springy texture when pressed gently.
- Leave muffins to cool on a wire rack.
Recipe Source: "Okashi Treats" by keiko ishida (yields 6 regular-size muffins)