Blueberry Muffins

Ingredients

• All-purpose flour 230 g
• Sugar 250 g
• Baking powder 2 tsp
• Salt 1/2 tsp
• Unsalted butter 145 g
• Egg 1 large
• Whole milk 80 ml
• Blueberries 150 g
• Ground cinnamon 1.5 tsp

Instructions

1. 1

   Heat the oven to 200C and line 8 cups of a muffin tin with paper cases.

2. 2

   For the topping, rub 40 g of the flour, 100 g of the sugar, 55 g of cold butter and the cinnamon together with your fingertips until crumbly.

3. 3

   In a large bowl, whisk the remaining 190 g flour and 150 g sugar with the baking powder and salt.

4. 4

   Melt the remaining 90 g butter, whisk it with the egg and milk, pour into the dry ingredients and stir just until combined.

5. 5

   Gently fold in the blueberries and divide the batter among the cases, filling them almost to the top.

6. 6

   Sprinkle with the crumb topping and bake for 20-25 minutes until a skewer inserted in the center comes out clean.

7. 7

   Cool in the tin for 5 minutes, then move the muffins to a rack.