FoodCoop Recipes
Fairtrade Blueberry and Lemon Crumble Muffins
Prep
35 minutes
Cook
25 minutes
Serves
10
Ingredients
For the muffins
250g plain flour
25g cornflour
1 tbsp baking powder
100g The Co-operative Fairtrade golden caster sugar
Grated zest of one The Co-operative Fairtrade lemon
2 free-range eggs
90g butter, melted
220ml whole milk
200g The Co-operative Fairtrade blueberriesFor the topping
45g plain flour
25g The Co-operative Fairtrade golden caster sugar
1 tsp grated lemon zest
25g butter, chilled and cubed10g walnuts, smashed crumbs.
Method
Preheat oven to gas mark 6/200°C/ fan oven 180°C.
First make the topping. Sift flour in a bowl with sugar and zest.
Rub in butter until the mix resembles breadcrumbs.
Add walnuts and then press the mixture together into a ball, wrap in clingfilm and pop in the freezer until firm.
Meanwhile, sift flour, cornflour and baking powder into a mixer and add sugar and zest.In a separate bowl, beat eggs and stir into melted butter.
Add milk and then stir liquids into flour mixture and gently fold in blueberries (dusted in a little sifted flour).
Spoon into muffin cases, grate your topping ball over the top of each cake and bake for 25 minutes, or until golden brown.
Nutrition
Calories | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
295 | 12.7g | 7.0g | 15.6g | 0.6g |
Medium · 18% | High · 35% | High · 17% | Medium · 10% |
Approx. per serving. % of your guideline daily amount.
