What a windy bike ride! I have been increasing my rides for a couple of months in the hopes of doing an even in July. I have finally reached the distance but need to work on the hills! It's so nice being outside in the sunshine at this time of year - not too hot but fresh with all the lovely bluebells.
I have been a fan of Bea's of Bloomsbury for a while and keep returning to their cookbook for something delicious. I had made these streusal muffins before and they are a winner every time. Very easy to make and made extra special by the crumbly, crunchy streusal topping. They are very good with a cup of tea of with some cream on top for a pudding.
225g Plain flour
200g caster sugar
1 1/2 tsp baking powder
1/4 tsp salt
50 ml milk
40 ml double cream
65g unsalted butter
Streusal topping: -
100g plain flour
35g dark brown soft sugar
35g caster sugar
65g unsalted butter chilled and cubed
1 tsp cinnamon
1/2 tsp vanilla extract
1. Make the streusal topping y combining all of the ingredients and rubbing them between your fingers until crumbly. Put in the fridge for 10 minutes.
2. While the streusal is in the fridge, make the muffins. Preheat the oven to 180C. Put the flour, sugar, baking powder and salt in a large mixing bowl and stir until well combined.
3. In a separate bowl, combine the milk, cream and eggs. Pour into the flour mixture and stir until just combined. Pour in the melted butter and fold again.
4. Coat the blueberries in extra flour then stir them into the mixture.
5. Fill muffin cases in a muffin tray 4/5 of the way up. The more you fill, the bigger they will be. Sprinkle the streusal mixture on top then bake for 30 minutes.