cinnamon crumble blueberry chocolate muffin

it was a rainy weekend in hong kong, and there’s nothing better to do than bake… muffins that is. priscilla’s dad brought home some fresh blueberries and mulberries a few days ago, but they were beginning to look sad. rather than throwing them away, we made good use of those old fruit by making muffins. we like blueberry muffins, but never tried mulberry before. we thought it would be something interesting and different to try. but unfortunately, they came out rather bland and tasteless. so we’ve decided to stick with the classic blueberry flavor.

the muffins we made are smaller than the standard size, that’s because sometimes we just want a few bites to satisfy the sweet tooth. we used a chocolate batter by incorporating some dark chocolate powder. but you totally opt out of that and make a regular batter.

serves 12

butter 1/2 cup
sugar 1/2 cup
egg 2 medium
milk 1 cup
plain flour 1 1/2 cup
vanilla extract 1 tsp
baking powder 1 tbsp
baking soda 1/2 tsp
dark cocoa powder 3 tbsp
fresh blueberry 3/4 cup + 1/4 cup

cinnamon crumble

butter 1/4 cup
sugar 1/2 cup
flour 1/3 cup
cinnamon powder 2 tsp

preheat oven to 375 F (190 C)
in a large bowl, beat the butter and sugar until fluffy
add the egg, milk, and vanilla extract, mix well
slowly sift the plain flour, baking powder, baking soda, and cocoa powder into the wet mixture. mix well
gently fold in 3/4 cups of blueberries
line the muffin tin with muffin liners
distribute the muffin batter amongst the cups, around 3/4 full
evenly sprinkle the remaining 1/4 cup of blueberries on each muffin
to make the cinnamon crumble, mix all of the ingredients together in a bowl with a fork, and sprinkle over the muffins before baking
bake for 20-22 min. test with a toothpick to make sure it is thoroughly cooked, it should come out clean