A quick batch of zingy, crumbly-topped muffins ready in under an hour; perfect for weekend brunch or an afternoon cuppa.
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Preheat the oven to 200ºC, gas mark 6. Line a 12-hole muffin tray with muffin cases. In a small bowl, combine the ingredients for the streusel topping and rub together with your fingertips until it resembles breadcrumbs. Cover and chill.
In a large bowl, whisk together the eggs, lemon zest and sugar. In a jug, combine the buttermilk, oil, lemon juice and vanilla, then gradually pour into the egg mixture, whisking continuously.
Combine the flour, baking powder, bicarbonate of soda and salt, then sift into the wet ingredients in 2 additions, lightly whisking each time, to make a smooth batter. Fold in the frozen berries.
Divide the batter between the muffin cases and sprinkle over the streusel topping. Bake for 13-15 minutes, until golden and well risen and a skewer inserted into the centre comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Typical values per item when made using specific products in recipe
Energy | 1,050kJ/ 251kcals |
|---|---|
Fat | 12g |
Saturated Fat | 2g |
Carbohydrates | 30g |
Sugars | 14g |
Fibre | 1.7g |
Protein | 3.9g |
Salt | 0.8g |
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