From a Pot: Blueberry Muffins with Crumble Topping

Muffins

• Flour: 220 g

• Baking powder: 10 g

• Sugar: 120 g

• Salt: 0.5 tsp

• Butter: 120 g

• Milk: 120 ml

• Vanilla extract: 1 tsp

• Egg: 2

• Lemon: 1

• Blueberries: 120 g

Blueberry Sauce

• Blueberries: 100 g

• Sugar: 10 g

• Lemon juice: 1 tsp

Crumble Topping

• Butter: 20 g

• Flour: 40 g

• Cinnamon: 0.5 tsp

• Brown sugar: 20 g

1. In a saucepan, melt the butter and wait for it to cool to room temperature. Then in a large bowl mix together melted butter, room temperature eggs, milk, sugar and vanilla extract.
2. To the wet ingredients add flour, baking powder, salt and lemon zest. Mix to combine all the ingredients, until no more flour pockets remain.
3. With a wooden spoon, gently fold in the blueberries.

1. In a saucepan, combine blueberries with lemon juice and sugar. Let the mixture come to a low boil over medium heat. Blueberries will just start to fall apart, smash them with a spoon to get a thick sauce.

1. In a saucepan, melt the butter and pour it over flour, sugar and cinnamon. Mix well to get lumps. If you find your crumble to be too wet or runny, add some more flour.

1. Preheat the oven to 220 degrees Celsius (425 F).
2. Add muffin liner to the muffin tray and spoon the batter into them. You will get around 6 or 7 muffins.
3. Top the batter with one or two teaspoons of blueberry sauce, and then sprinkle crumble topping on top of the blueberry sauce.
4. First bake the muffins at 220 degrees Celsius (425 F) for 15 minutes, then lower the temperature to 180 degrees Celsius (356 F) for 10 - 15 more minutes, or until the muffins are golden brown.
5. They can be enjoyed warm out of the oven, or let them cool a bit.