Preparation Time 20 minutes
Cooking Time 25 minutes
Makes 12
Ingredients
Melted butter, to grease
375g (21/2 cups) self-raising flour
155g (3/4 cup, firmly packed) brown sugar
150g butter, melted
80ml (1/3 cup) milk
2 eggs, lightly whisked
220g frozen blueberries, thawed
Bought vanilla custard, to serve
Crumble topping
115g (3/4 cup) plain flour
90g chilled butter, chopped
100g (1/2 cup, firmly packed) brown sugar
50g (1/2 cup) flaked almonds
Method
Preheat oven to 180°C. Brush twelve 150ml-capacity Texas muffin pans with melted butter to lightly grease.
To make the crumble topping, place the flour in a bowl. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. Stir in the sugar and almonds.
Place the flour and sugar in a large bowl. Add the butter, milk and egg, and stir until well combined.
Spoon the mixture evenly among the prepared pans. Divide the blueberries evenly among the pans. Sprinkle over the crumble mixture. Bake in oven for 20-25 minutes or until a skewer inserted into the centres comes out clean. Set aside in the pans for 15 minutes to cool slightly.
Warm the custard following packet directions. Remove the muffins from the pans and divide among serving plates. Drizzle over the custard to serve.
Notes & tips
Freezing tip: At end of step 4, set muffins aside in pans to cool completely. Wrap each in plastic wrap and place in airtight container. Freeze for up to four months. Thaw on kitchen bench overnight. Warm in microwave on High/800watts/100%, checking every 30 seconds until warmed through. Serve with custard.
Thanks : Australian Good Taste - August 2007, Page 110
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