blueberry muffins with crumble

🥄 INGREDIENTS (MUFFIN)

• 180g plain flour
• 10g baking powder
• 1 pinch of salt
• 110g sugar
• 1 lemon
• 2 eggs
• 125g wild berries yoghurt

🥄 INGREDIENTS (CRUMBLE)

• 125g plain flour
• 125g sugar
• 90g butter

🥄 OVEN

preheated at 180°C

🥄 STEPS

Melt the butter in a small pan on low heat for the crumble. Once melted, put it in a bowl with the flour and the sugar and mix it all together until the consistency is crumbly. Put it in the fridge and let it rest.

Moving onto the muffins themselves, mix sugar and lemon zest in a bowl, then add in the eggs and whisk everything together.

Add the yoghurt, the oil and the lemon juice as you keep whisking.

Sift the dry ingredients (flour, baking powder, salt) and add them to the mix, stirring everything until combined.

Add the blueberries after dusting them with flour, as to avoid having them sinking to the very bottom of the pan, and mix.

Fill in the cupcake molds for 2/3, and add the crumble you prepared earlier on top of each one. Put the muffins in the oven for 180°C for 15 minutes and enjoy once they cool down!