BLUEBERRY MUFFIN WITH CRUMBLE

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Ingredients

6.3 oz sugar
5.1 fl oz milk
3 fl oz neutral oil
1 egg
1 tbsp vanilla extract
9.8 oz all-purpose flour
2 tsp baking powder
10.5 oz blueberries

FOR THE CRUMBLE:

3.5 oz sugar
3.5 oz flour
4.2 oz cold butter, diced
3.5 oz sliced almonds

Preparation

FOR THE CRUMBLE:

Mix 3.5 oz of sugar, 3.5 oz of flour, 4.2 oz of cold diced butter and 3.5 oz of sliced almonds with your hands. Put in the fridge while you make the rest of the recipe.

Mix 6.3 oz of sugar, 5.1 fl oz of milk, 3.0 fl oz of neutral oil, 1 egg and 1 tablespoon of vanilla extract; beat everything until smooth.

Add with a strainer: 10 oz of all-purpose flour and 2 tsp of baking powder.

Roll 10.5 oz of blueberries through powdered sugar so they are covered in it. Add to the dough and mix very carefully.

Fill the molds to 3/4 of their capacity. Bake at 320°F for 10 minutes. Take out of the oven and put the crumble that was in the fridge on top. Bake again at 340°F for 25 more minutes.

Recipe by: @valenmacauliffe