Blueberry Streusel Muffins

Shopping list

• 300 g plain flour

  Sub
• 2 tsp baking powder

  Sub
• 0.5 tsp bicarbonate of soda

  Sub
• 0.5 tsp salt

  Sub
• 150 g caster sugar

  Sub
• 2 piece eggs

  Sub
• 240 ml buttermilk

  Sub
• 90 ml vegetable oil

  Sub
• 1 tsp vanilla extract

  Sub
• 200 g fresh blueberries

  Sub
• 60 g plain flour — for streusel topping

  Sub
• 40 g unsalted butter — cold, cubed, for streusel

  Sub
• 40 g caster sugar — for streusel

  Sub
• 0.5 tsp ground cinnamon — for streusel

  Sub

Step by step

1. 1

   Preheat your oven to 200°C (180°C fan). Line a 12-hole muffin tin with paper cases.

2. 2

   In a large bowl, whisk together 300 g plain flour, baking powder, bicarbonate of soda, salt and 150 g caster sugar.

3. 3

   In a separate jug, whisk the eggs, buttermilk, vegetable oil and vanilla extract until smooth.

4. 4

   Pour the wet ingredients into the dry ingredients and stir gently until just combined — do not overmix; the batter should be lumpy.

5. 5

   Fold in the blueberries gently.

6. 6

   For the streusel topping, rub together 60 g plain flour, cold cubed butter, 40 g caster sugar and cinnamon in a small bowl until the mixture resembles coarse breadcrumbs.

7. 7

   Divide the muffin batter evenly among the paper cases, filling each about two-thirds full.

8. 8

   Sprinkle the streusel topping generously over each muffin.

9. 9

   Bake in the preheated oven for 20– 25 minutes, or until the muffins are risen, golden and a skewer inserted into the centre comes out clean.

10. 10

    Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.