This blueberry crumble muffin recipe is unique because Yottam Ottolenghi’s cleverly includes green apple in the mix. The apple’s acidity works well with the blueberries and lemon zest. This recipe has the beautiful look and texture of a coffee cake, and is very easy to make.
Blueberry crumble muffin
- 4 1/3 cups all purpose flour
- 5 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 2 large eggs
- 1 3/4 cups superfine sugar
- 1/2 cup plus 1 1/2 tbsp unsalted butter, melted
- 1 1/2 cups plus 4 tsp milk
- grated zest of 1 lemon
- 1 Granny Smith apple, unpeeled and cut into 3/8 inch dice
- 1 1/3 cups fresh blueberries, plus a few extra for the topping
- Crumble recipe
- 1 1/4 cups all purpose flour
- 1 cup sugar
- 2 tbsp ground cinnamon
- 1/2 cup butter, cubed (1 stick)
- 1 tsp vanilla extract
Preheat the oven to 325 F. Line a muffin pan with paper liners.
Stir together the flour, baking powder, and salt and set aside.
In a late mixing bowl, lightly whisk together the eggs, sugar and melted butter (make sure it's not too hot).
Whisk in the milk and lemon zest, then gently fold in the fruits.
Add the sifted dry ingredients and fold together very gently .Make sure you stir the mix just enough to combine; it should remain lumpy and rough.
Work the crumble ingredients together with your hands until the dough is crumbly and there are no lumps of butter left.
Spoon the mixture into muffin liners, filling them to the top. Generously cover with the crumble topping to form small domes over the batter, then dot with a few extra blueberries.
Bake for 30-35 minutes, until a skewer inserted into the enter of a muffin comes out clean.
Remove from the pan while they are still warm.