Sunday, April 26, 2009

To crumb or not to crumb?

I like blueberries. I bought a box of frozen blueberries the other day. (I also bought a box of frozen mixed berries too, in which I intend on making fruit tarts one day..)

So I decided to make some blueberry muffins. And then I thought, why not go with a crumb topping as well! Oh, and make them baby sized too? Sure! :D

Blueberry yoghurt muffins, and the optional crumb topping
Makes 48 baby muffins

1 2/3 cups plain flour
1 tsp baking powder
1/4 cup sugar
1 cup (~200gm) frozen blueberries, thawed
1/2 cup yoghurt (I used Yoplait Elivae Strawberry)
1 cup milk
2 eggs, lightly beaten

Sift flour, baking powder and sugar together.
Mix egg with milk and yoghurt.

Combine the liquid mixture with the flour mixture until even.
Carefully mix in the blueberries.

Scoop into greased muffins trays. I used baby muffin trays.

For those with the intention of adding the crumb topping, spoon about 1/2 - 2/3 batter full in order to allow for the topping. Without crumb, fill 2/3 full.

Crumb topping:
Makes quite a bit. There was at least half left over which I used for an apple custard crumble.

2 tbsp plain flour
4 tbsp brown sugar
6 tbsp quick cooking oats
25gm butter, softened

Mix flour, sugar and oats. Rub butter into mixture until it resembles coarse crumbs.
Add a generous amount on top of the batter and press down gently.

Bake at 180C for 8minutes and then 10 minutes at 170C, or until slightly brown.

Transfer onto a cooling rack.

Out of the oven, they're like mini little blueberry crumble tarts. Crisp on the outside and soft on the inside. Cute and delicious! Great texture in your mouth. :D

Yum yum! I love blueberries! Hehe. I've always wondered why they're called blueberries when they're actually purple.

Oh, and the non-crumb ones are not as sweet and nice as the crumbed top.

Crumbed tops win! :P

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