Normally I have to wait a good few weeks before I get to bake for the office again, but today was a special group bake sale as we were raising money for Jean for Genes, so eight of us put our skills to the test and came up with quite the selection!
My contribution were Blueberry Crumble Muffins, something certainly different to what I have baked before and they went down a treat.
I spotted the recipe on a Vogue blog a while back Pocketed it and found it this week when I was looking for inspiration. What better way to celebrate London Fashion Week than with Blueberry for Burberry muffins?!
I have to admit I did not think the recipe through at all, and because it doesn’t actually state how many portions it makes I just assumed the 540g of plain flour was normal.
As I started to make the wet part of the recipe and measured out the flour I realised this was going to create quite a lot of mixture.
I folded the dry and wet together and added the blueberries and apples as described but because the only muffin cases I could find were pretty small (like the size of buns/cupcakes rather than large muffins) I estimated this was going to make about 30 individual muffins.
For the first batch I was more than generous when filling the cases which meant that the finished muffins did have quite a large top on them. The second batch were a little neater and in total I ended up making around 38!
The topping probably elevated the muffins from just normal blueberry as the crumble ended up sweet and crunchy. I think I expected the crumble to stay the way I added it but of course at the muffins baked they expanded and the crumble went with it but still looked good and the added touch of a blueberry for decoration gave it that extra fruity taste.
I highly recommend this recipe if you are wanting something to make for a large number of people, but for a home bake you might want to consider altering the amount of ingredients you need!