Muffins are one of my favourite kinds of baked goods and I have tasted many. From cafes to bakeries, there are may different kinds of variations of the classic muffin. From those experiences, the best muffins I’ve felt were those that had a crumbly topping to them, with fluffy and moist crumbs, and so I’ve replicated that with this recipe. Voila! A muffin that includes my favourite aspects of muffins while being a tasty treat for breakfast or an afternoon snack!

Ingredients

• 240g all purpose flour
• 6g baking powder
• 2g baking soda
• 125g melted salted butter
• 75g brown sugar
• 90g white caster sugar
• 135g beaten eggs
• 1 tsp vanilla
• 120g milk
• 60g sour cream
• 200g fresh blue berries

Crumb topping

• 80g all purpose flour
• 50g brown sugar
• 50g melted salted butter

Method (crumb topping)

• Sift the flour and sugar together and whisk the two ingredients
• drizzle the melted butter . Use a fork to toss the ingredients until it turns crumbly.
• Set aside

Method (muffins)

• Preheat the oven at 220 degree celsius
• Sift all the dry ingredients except the blueberries together and whisk the mixture.
• Add all the wet ingredients together and whisk till well combined
• Add the wet ingredients into the dry ingredients . Mix until combined . Do not overmix. Fold in the blueberries, leaving about 50g blueberries as topping.
• Scoop some batter into your muffin liners, about 75-80 percent full. add in 2-3 blueberries on top , then gently push it down a little bit. Sprinkle some of the prepared crumbs on top.
• Do the same for the rest of the muffins
• Bake for 5 minutes
• Reduce the heat to 190 degree celsius, bake for 17-18 minutes or until the inserted skewer comes out clean.