Blueberry Crumble Muffins

Moist and tasty blueberry-lemon muffins packed full of fresh fruit.

The recipe uses the standard method of folding wet and dry ingredients to make the batter, so it was very quick and easy. I used unbleached pastry flour with 9% protein in place of “plain” flour – a good choice I think as the muffin was very tender. A chopped Granny Smith apple is among the ingredients; it added moistness and tartness, but didn’t really add apple flavour…the muffin was all about the blueberries and the lemon.

The final touch before baking was a generous amount of this crumble topping. I made 20 large (for me) muffins in standard pans instead of the 10-12 the recipe states. As a result, my baking time was much shorter so the crumble didn’t quite have a chance to brown and crisp. Even so, I thought it was a nice touch.

I froze part of the batch; unlike so many muffins, these remained wonderfully moist once defrosted though the crumble topping was a little soft – in future, I might omit it from the muffins I want to freeze.