White Chocolate and Blueberry Crumble Muffins

White Chocolate = Yum.  Blueberries = Yum.  Crumble topping = Yum.  Muffins = Yum.  All these things mixed together = Mega Yum!

 
Makes about 16 muffins.

Muffin Mix:
450g plain flour
2 ½ teaspoons baking powder
175g caster sugar
½ teaspoon sea salt
zest of ½ lemon
250g blueberries
200g white chocolate, chopped coarsely
50ml unsalted butter, melted
350ml full fat milk
1 egg, beaten

Crumble Topping:
50g plain flour
65g caster sugar
½ teaspoon ground cinnamon
25g unsalted butter

Preheat the oven to 190˚C.  Line two muffin tins with muffin cases.
Start by making the crumble topping.  In a bowl mix together the flour, sugar and cinnamon.  Chop the butter into small pieces then pinch through the flour mixture until it forms a breadcrumb texture.  Set aside.
Sift the flour and baking powder into a bowl and then mix in the sugar and salt.  Add the rest of the remaining ingredients and mix together until all ingredients have amalgamated.
Spoon the batter into the muffin cases.  Sprinkle the crumble topping over the top of the batter.  Bake for 25 minutes or until a skewer inserted comes out cleanly.

And, here is a picture update on my crochet blanket:

This project is going to take me a while as the blanket measures about 145cm wide and each row (because I’m a slow beginner) takes me a little under half and hour to do.