So I know that it has been quite a while since I last posted and I had disappeared for a bit. This was totally unplanned. The UK is still in lockdown and I have been taking the time to really focus on mental health and life in general. By “taking the time”, I mean I had a week of breakdowns and got cabin fever. I definitely think everyone should be putting their mental health first during these times. Thankfully I have been able to continue working from home and haven’t been laid off. This has made me realise that 1) I really don’t like my job! and 2) August, and the subsequent expiration of my UK visa, is fast approaching. Being stuck in lockdown has made it feel like I am just sitting counting down the days until I have to leave what is basically my whole life.
A plus side though, I am no longer fighting to get to the supermarket as soon as it opens in order to buy flour and eggs which is quite nice, and comes in quite handy when it comes to making these Berry Crumble Muffins, which were the only thing getting me through this lockdown a couple of weeks ago. I made have eaten half the batch in one sitting, but I did learn that they freeze very well.
So, if you are having a good day, a bad day or just want a tasty muffin, break out that flour and give these a go!
The Best Berry Crumble Muffins
- 375g Plain Flour
- 1 Tbsp Baking Powder
- 1/2 Tsp Salt
- 1 Tsp Cinnamon
- ¼ Tsp Ground Nutmeg
- 160g Unsalted Butter, melted
- 150g Caster Sugar
- 2 Eggs
- 90g Buttermilk
- 250ml Milk
- 1 ½ Tsp Vanilla Extract
- 100g Frozen Mixed Berries
- 150g Plain Flour
- 120g Unsalted Butter, cold
- 80g Brown Sugar
- 50g Rolled Oats
- Preheat oven to 180ºC. Line a large or Texas sized muffin tin.
- Whisk together the flour, baking powder, salt and spices in a large bowl, set aside.
- Whisk the butter, and eggs together. Mix in the sugar and then whisk in both the milk, buttermilk and vanilla extract until combined. Whisk until light and airy.
- Pour the wet ingredients into the dry ingredients and fold together until just combined. Fold through the frozen berries
- Divide the batter between the muffin tin, filling all the way to the top edge of the tin.
- Sprinkle over 1-2 Tbsp of the crumble mixture onto each muffin.
- Bake for 25 minutes until the crumble mixture has turned a golden brown.
- Test with a wooden skewer or toothpick. The centre should come out clean..
- Allow to cool for 10 minutes in pan before serving.
- In a large bowl, cut the butter into small cubes. Add the flour and rub into the butter with fingers until it resembles a fine crumb. Mix in sugar and oats.