Blueberry Crumble Muffin

I finally got down to bake from Keiko Ishida's recipe book "Okashi" after so many months! Since I have limited time in between attending to baby's needs, chose a simple recipe to start off.

Having tried store-bought blueberry muffin pre-mix (such as Betty Crokers) before, I'm definitely keen to see the difference between muffins made from scratch. Recipe is easy to follow with relatively basic ingredients that I already have in my shelf except for blueberries.

As usual, there is always a sense of anticipation during the baking process :) As my kitchen timer sounded off, I rushed to the oven and was pleased to see that the muffins turned out pretty nicely, just like the photo in the book :)
Taste-wise? Definitely win store-bought premix hands down! The crumble was crispy, the cake was tender and moist with delightful bursts of blueberries in every bite. The muffin was not too sweet as well probably due to light brown sugar used. Scrumptious!!! Muffin remains tender the next day, but preferably warm it up in the oven for a while as it's really best served warm.

Blueberry Crumble Muffin
Makes 6 (my muffin cases are smaller, so I can yield 8)

Ingredients

Crumble Topping

• 20g Unsalted butter, softened
• 20 Caster Sugar
• 20g Cake Flour
• 10g Ground Almonds

Muffins

• 120g Cake Flour
• 1 tsp Baking Powder
• 100g Fresh Blueberries
• 50g Unsalted Butter, softened
• 40g Brown Sugar
• 30g Caster Sugar
• 1 Egg
• 60g Cold Fresh Milk

Steps

1. To make crumble topping, combine ingredients in a bowl and mix with fingers until mixture resembles coarse breadcrumbs. Chill in fridge until use.
2. Preheat oven to 180 degree celsius. Prepare muffin cases in muffin tray.
3. Sift flour and baking powder twice. Set aside 18 blueberries.
4. Beat butter with mixer until soft and fluffy. Add both sugars and beat until mixture is light and fluffy. Add egg and beat until well-combined.
5. Add 1/3 of flour mixture and fold in with spatula. Add 1/2 of milk and continue to fold batter gently. Add another 1/3 flour mixture and fold in, followed by the remaining milk. Add remaining flour mixture and fold through, but do not over-mix. Add remaining blueberries and fold in gently.
6. Line muffin tray with muffin paper cases. Spoon batter into cases until about 3/4 full. Divide the 18 blueberries mong each muffin, then sprinkle crumble topping over.
7. Bake for about 25-30 mins, or until muffins have a springy texture when pressed gently.
8. Leave muffins to cool on a wire rack. They are best served warm, and consumed the day they are baked or the day after. If not consuming immediately, store in airtight container and refrigerate for up to 4 days, freeze for up to 2 weeks.

Really like this recipe as quantity of 6 is good enough for home consumption; can always double the ingredients if need to bake a bigger batch.
Next up, I'm keen to try the Earl Grey Tea Pound Cake as I love earl grey tea! Till then :)