Berry Blueberry Muffins

 I have tried quite a few muffin recipes in the past but I must say this Blueberry Muffin Recipe takes the cake so far.

Fresh berries are not always available when you want them so I made these beauties with canned blueberries. I made two types with the same batter, one with the blueberries mixed with the batter and the other with the berries in the centre only.
I also made a cinnamon flavoured crumb coating and sprinkled it on top of the muffins before they went into the oven. This not only gives a crunch to the soft gooey filling but also lends a warm cinnamon-y flavour!



It is a very easy recipe. Make sure you keep everything ready before mixing up the ingredients because it does not require much mixing and you will need to pop them into the oven as soon as possible.

Ingredients:

Flour   190g
Castor Sugar  100g
Salt  3g
Baking Powder   9g
Vegetable Oil  80ml
Milk     80ml
Egg   1 no
Blueberries   145g

For the Crumb Coating:
Sugar 50g
Flour  25g
Butter 25g, softened not melted
Cinnamon Powder  1.5g

Makes 8-10

Method:

1. Pre-heat oven to 190*C. Keep cups ready or grease and line muffin trays.

2. Combine all ingredients for the crumb coating in a bowl with a fork. Reserve.

3. Sieve the flour and add sugar, salt and baking powder to it. Mix well.

4. In another bowl mix together oil, egg and milk. Pour this into the flour mixture and combine well but don't overdo it.

5. Half-fill the muffin cups with the batter, spoon in the berries and then top it up with more batter right to the brim (for over-the-top muffins).

6. Sprinkle crumb coating on the muffins. Bake for 25-30 minutes or till a toothpick inserted comes out clean.

And thats it!
All dry ingredients in one bowl, all wet ingredients in another. Combine the two. Spoon it into the muffin cups , sprinkle crumb coating and bake.
Eee-zee pee-zee?