Lemon & berry streusel muffins

Name: Lemon & berry streusel muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12
Ingredients: 2 British Blacktail Free Range Large Eggs; 3 Cooks’ Ingredients Unwaxed Lemons, zest of all, juice of 1; 125 g golden caster sugar; 75 g Essential Buttermilk; 125 ml Vegetable or sunflower oil; ½ tsp vanilla bean paste or extract; 225 g Essential Plain Flour; 2 tsp baking powder; 1 tsp bicarbonate of soda; ½ tsp salt; 150 g frozen Essential Mixed Berries, not defrosted

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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Vegetarian

Makes12
CourseSnack
Prepare15 mins
Cook15 mins
Total time30 mins
PlusPreparation time 15 minutes + cooling

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Ingredients

2 British Blacktail Free Range Large Eggs
3 Cooks’ Ingredients Unwaxed Lemons, zest of all, juice of 1
125g golden caster sugar
75g Essential Buttermilk
125ml Vegetable or sunflower oil
½ tsp vanilla bean paste or extract
225g Essential Plain Flour
2 tsp baking powder
1 tsp bicarbonate of soda
½ tsp salt
150g frozen Essential Mixed Berries, not defrosted

For the topping

30g Essential Plain Flour
30g granulated sugar
20g Essential Butter, chilled and cut into small cubes

Method

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.