For Berry Compote:

125g Fresh Blueberries

1 tbsp Water

1 tsp Fine Sugar

For Streusel Topping:

50g Flour (plus more if needed)

3 tbsp Brown Sugar

3 tbsp Fine Sugar

70g Cold Butter

For Muffin:

300g Plain Flour

2-1/2 tsp Baking Powder

1 tsp Salt

180g Fine Sugar

2 Large Eggs

2 tsp Vanilla

55g Melted Butter

60g Vegetable Oil

240g Buttermilk 125g Fresh Blueberries

Blueberry Crumb Muffin by


For Berry Compote:

1. Heat all ingredients in a saucepan for 5-8 minutes until mixture is thick. Set aside.

For Streusel Topping:

1. Combine all ingredients with a fork adding flour if needed to get a crumbly mixture.

For Muffin:

1. Preheat oven to 190°C. Line or grease 18 standard muffins or 12 large muffin pan.

2. Combine flour, baking powder and salt. Whisk and set aside.

3. In a separate bowl, combine sugar and eggs. Add vanilla, oil and melted butter. Whisk well to combine. Finally add in the buttermilk.

4. Pour the wet ingredient into the flour mixture and combine. Careful not to overmix.

5. Fold in the fresh blueberries and scoop then into the muffin pan.

6. Place a teaspoon of the berry compote and swirl it into the batter.

7. Top the muffins with streusel mixture.

8. Bake for 20 minutes or until top is golden.

9. Remove to cool in the pan for 10 minutes before letting it cool completely on a wired rack.

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