Crumbly Blueberry Muffins

For about 15 Muffins:
200g butter
200g sugar
4 eggs
250g plain flour
2 teaspoons baking powder
about 50ml milk
100g chocolate chips
200g fresh blueberries (you could use frozen berries)
some roasted hazelnuts and flaked almonds (optional)
25g butter
light muscovado sugar (can use normal brown sugar), a pinch of cinnamon, plain flour

Cream the butter and sugar and add one egg at a time. Combine the flour and baking powder and sift into the mixture. Add some milk to the batter until it has a sticky thick consistency. Add the chocolate chips, roasted hazelnuts and 3/4 of the blueberries.

Cook the remaining blueberries in a small saucepan with a very small amount of water over small heat. Let the berries pop and mash with a spoon. Add to the batter (you could sift it, I just put the whole thing in).

Fill muffin cases to 3/4 full.

For the crumble rub some butter into some brown sugar. Add the flaked almonds, cinnamon and flour to give you a crumbly texture. You dont have to be exact here just aim for a crumbly not to sticky mixture. Sprinkle over the batter in the muffin cases and bake for 20-30 minutes at 180°C Fan (our gas oven is a bit dodgy so I cant give you an exact time here :/).

The muffins should have a wonderful golden colour on the outside and a toothpick should come out clear.


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