Single Serve Blueberry Muffin
Moist, tender, fresh and zesty: this eggless single serve lemon blueberry crumble muffin is just so, so good ♡
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Single Serve Blueberry Muffin
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servings
1
prep time
5 min
cook time
20-30 min
Ingredients
- 2 tbsp (25 g) white sugar
- 1/2 tsp lemon zest
- 1½ tbsp (23 g) butter
- 1 tbsp (15 g) curd (or yogurt)
- 2 tbsp (30 g) milk
- 1/4 tsp vanilla extract
- 1/3 cup (40 g) all purpose flour
- 1/4 tsp baking powder
- pinch of baking soda
- blueberries, as many as you'd like
Crumble
- 1 tbsp (7 g) all purpose flour
- 1/2 tbsp (7 g) brown sugar
- 1/2 tbsp (7 g) butter, melted
Equipment
Instructions:
- In a bowl, add white sugar and lemon or lime zest. Using your fingers, gently rub them together until the sugar feels moist like wet sand and fragrant from the oils.
- To this, add milk, lemon juice, curd, vanilla extract and melted butter. Whisk everything together until completely smooth and well combined.
- For the crumble topping, mix together all purpose flour, brown sugar and butter with a spoon until you get a wet, crumbly mixture.
- In another bowl, combine all purpose flour, baking soda, baking powder and a pinch of salt. Add the wet mixture along with fresh or frozen blueberries and gently fold everything together with a spatula until fully combined and slightly thick.
- Transfer the batter to a parchment lined ramekin and top generously with the crumble mixture.
- Bake at 180°C for 30-40 minutes or airfry at 170°C for 20-30 minutes until a toothpick inserted in the centre comes out clean.
- Let it cool slightly before serving and enjoy warm!
Recipe Video
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