It’s amazing how fruits can inspire a pastry chef! All these colours, all these flavors, the textures – it’s pure heaven for creativity. But at the same time it can easily be exactly the opposite. So this summer I decided to go back to the roots of baking a little bit, discover what fruits have to offer in all sorts of recipes. And muffins are something I have not baked in a very long time. It felt nice to finally put the pressure aside and just bake something that goes straight to my heart – flavorful, moist, delicate baked goodies that go so well with a glass of milk in the morning or as a snack whenever your sweet tooth goes wild. Because that’s what these blueberry crumble muffins are for me – soul baking. What do you bake when you just want to relax?
Blueberries are not compulsory in the recipe though. They can easily be replaced with other fruits, but I do recommend using fruits that are not as juicy so you preserve the texture of the batter which is absolutely amazing, let me tell you!
These blueberry crumble muffins are so moist and fragrant that it’s unbelievable! It all comes down to what honey you use and what its flavor is since that’s where the muffins get their deep aroma from. In addition to this, honey is basically inverted sugar which gives a longer shelf life to products and preserves the moisture in the baked goodies. I would say lavender honey would turn these muffins into something out of this world, but feel free to use whatever honey you have in your pantry after all.
What below how to make these amazing blueberry crumble muffins:
Blueberry Crumble Muffins
- Muffin tin
- Kitchen scale
- 95 g butter
- 95 g white sugar
- 95 g honey
- 3 g lemon zest
- 70 g whole eggs
- 195 g all-purpose flour
- 6 g baking powder
- 3 g salt
- 60 g milk
- 150 g blueberries
- 30 g all-purpose flour
- 30 g almond flour
- 30 g white sugar
- 30 g butter
- Mix the butter, sugar, lemon zest and honey until light.
- Add the egg, gradually, mixing well after each addition.
- Mix the flour with salt and baking powder.
- Add the dry ingredients into the egg and butter mix, alternating them with the milk.
- Lastly, fold in the blueberries.
- Spoon the batter into your muffin tin lined with muffin papers.
- Mix all the ingredients in a bowl until crumbly.
- Top each muffin with 1 tablespoon of crumble.
- Bake at 180C for 20-25 minutes.
- Cool down.