Ingredients
- 540 gram Wheat Flour
- 24 gram Baking Soda
- 3 gram Salt
- 2 pcs. Egg
- 340 gram Sugar
- 140 gram Butter Unsalted and melted
- 375 gram Milk
- 1 pcs. Lemon Juice Finely grated
- 1 pcs. Apples Granny Smith apple. Unpeeled, cored, and cut into 1 cm cubes
- 300 gram Blueberry Fresh - plus a few extra for garnish
Shortbread
- 150 gram Wheat Flour
- 50 gram Sugar
- 100 gram Butter Unsalted butter, refrigerator cold and cut into small cubes
Instructions
- Preheat the oven to 190°.
- Place paper liners in the cups of a muffin tray.
- Sift together the flour, baking powder, and salt, and set aside.
- In a large bowl, lightly whisk the eggs, sugar, and melted (not too hot) butter together.
- Whisk in the milk and lemon zest, then gently fold in the apple cubes and blueberries.
- Add the sifted dry ingredients and gently fold the batter together until just combined – it’s okay if it’s a bit lumpy.
- Spoon the batter into the paper liners, filling them to the brim.
- Spoon a generous amount of crumble topping in small mounds on top of the batter, and garnish with the extra blueberries.
- Bake the muffins for 30-35 minutes, or until a skewer inserted in the center comes out clean.
- Remove the finished muffins from the oven and let them cool slightly before taking them out of the muffin tray.
- Serve warm.
Notes
Crumble Topping
Put the flour, sugar, and butter in a bowl, and rub the butter into the dry ingredients until the mixture has the consistency of breadcrumbs.You can also use a hand mixer with a whisk attachment.
Make sure there are no lumps of butter left.
If you use a hand mixer, be careful not to mix for too long.
Loose crumble topping can quickly turn into a firm cookie dough in just a few seconds (if that happens, you can roll out the dough, cut it into cookies, bake them, and dip them halfway in chocolate).
Store the crumble topping in a plastic container. It will keep for up to 5 days in the refrigerator or indefinitely in the freezer.