Blueberry Muffin Crumble

Makes 8 medium size muffins

Ingredients:

1 ½ cups all-purpose flour

½ teaspoon salt

2 teaspoons baking powder

1 cup fresh blueberries

⅓ cup vegetable oil (i used light olive oil)

½ cup white sugar

1 egg

1 cup low fat yoghurt

1 teaspoon lemon juice

½ teaspoon grated lemon rind

½ teaspoon vanilla

Crumb topping

3 tablespoon cold butter, cubed
¼ cup all-purpose flour

3 tablespoons brown sugar (add more if preferred)

½ teaspoon cinnamon

Procedure:

Preheat oven to 200c (400f). Grease muffin pan.
In a big bowl sift flour, salt and baking powder together.
In a small bowl, toss blueberries with about 2 tablespoon of the flour. Set aside.
Using a separate bowl, combine vegetable oil and white sugar. Beat until sugar is dissolved. Add egg, yoghurt, vanilla, lemon juice and lemon rind. Whisk until everything is well combined.
Add liquid to the dry ingredients in 3 batches. Slowly beat. Before adding the last batch of liquid, fold in the blueberries. Do not overmix. Fill muffin pan with batter almost to the top.
Mix all ingredients of the crumb using a fork until crumbly. Sprinkle over muffins before baking.
Baked in the preheated for 25 minutes. I like my muffins a little toasted so I baked mine for 30 minutes.

Serve with coffee or tea.

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