Blueberry Crumble Muffins

Tender, lemon-zested muffins packed with blueberries and apple under an oaty crumble. A few Richberry halves make the tart berries taste extra sweet.

Total time: 50 min
Servings: 30
Difficulty: Easy

Ingredients

Crumble

100 g flour
85 g butter
75 g rolled oats

Muffin batter

540 g flour
5 tsp baking powder
½ tsp salt
2 eggs
1 packet bourbon vanilla sugar
140 g butter, melted
380 ml milk
grated zest of 1 organic lemon
1 apple, cut into cubes with the skin on
200 g fresh blueberries (plus a few extra to garnish, optional)

Directions

Make the crumble.
Knead the flour, butter, and oats together in a bowl until they form crumbs. Set aside.
Preheat oven to 340°F (170°C).
Line a muffin tray with paper cases.
Mix the batter.
Whisk the eggs, vanilla sugar, and slightly cooled melted butter with a hand mixer, then mix in the milk and lemon zest. Combine the flour, baking powder, and salt, add to the egg mixture, and mix well. Gently fold in the apple and blueberries.
Top and bake.
Divide the batter among the paper cases, scatter the crumble on top, and add a few extra blueberries if you like. Bake for about 30 minutes, until a skewer inserted in the center comes out clean.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

1 cup sugar = 773 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.