|250 g||flour — plain|
|1 1/2 tsp||Robertson's baking powder|
|170 g||castor sugar|
|2||eggs — extra large|
|125 ml||vegetable oil|
|1 tsp||vanilla — extract|
|160 ml||LANCEWOOD® Buttermilk|
|200 g||blueberries — fresh or frozen|
|100 g||flour — plain|
|40 g||castor sugar|
|70 g||butter — cold, cubed|
|1/3 cup||desiccated coconut|
Preheat the oven to 200º C. Line a 12-hole muffin tin with cupcake liners.
Sift together the flour, baking powder, salt and castor sugar.In a jug, whisk together the eggs, vanilla, buttermilk and milk.
Pour the wet ingredients into the sifted flour and mix lightly to combine. Fold through three quarters of the blueberries.
Spoon the batter into the prepared muffin tin.
To make the crumble topping, place the flour, castor sugar and butter in a bowl. Rub the butter into the flour until bread-crumb like texture. Add the coconut and combine.
Pile the crumble generously on top of the muffin batter and stud with the remaining blueberries. Bake for about 25 minutes until cooked through and golden on top.
Cool for several minutes in the tin before transferring to a wire rack. Store in an air-tight container. These muffins keep well for serval days.
Reprinted with the permission of Bibby’s Kitchen@36.
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