Blueberry & Lemon Crumble Muffins
The ingredient list looks long, but it's rather simple with similar ingredients used for the crumble and the muffin. Adding a crumble topping & tahini to these PPP muffins takes them to next level.
Great make ahead snacks and for birthday parties. Make the crumble well in advance and have it in the fridge. Perfect baked over some berries for a quick dessert
Ingredients
Crumble
- 1 cup PomPom Paddock Flour
- ½ tsp xanthan gum
- Pinch salt
- ¼ cup desiccated coconut
- 1/3 cup coconut oil – hardened or butter chilled, diced
- ¼ cup coconut sugar
- Zest 1 lemon
Muffins
- 1 ¼ cup PomPom Paddock Flour
- 1 tsp xanthan gum
- 1 ½ tsp baking powder
- ¼ cup desiccated coconut
- Pinch salt
- 1 egg
- 1/3 cup caster or coconut sugar
- 1/3 cup coconut oil or butter melted
- 2 tbsp tahini optional
- ½ cup nut milk or yoghurt
- Zest 1 lemon
- 1 punnet blueberries
- 1 punnet raspberries
Instructions
- First make the crumble, combine all the ingredients in a mixer or blender and pulse to a rough, crumble texture. Tip into a bowl and use your fingers to press the mix together to form a chunky crumble mixture. Set aside in the fridge.
- Preheat oven to 180C. Grease and line a 6-hole muffin tin with baking paper squares, coming higher than the edge. In a bowl, combine the first 5 ingredients of the muffin mixture. Whisk together the egg, sugar, oil, milk and lemon zest then add to the dry ingredients and mix to combine. Fold through half of each of the berry punnet and then spoon the mix, evenly, into the muffin tin. Top each muffin generously with 2 -3 tbsp crumble mix and press in a few berries.
- Bake for 15-20 minutes, depending on your oven, then allow to cool for 10-15 minutes before serving. Store in the baking paper, in an airtight container for up to 2 days.
Notes
Recipe by Tom Walton
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