1 ⅔ cups plain flour
½ cup caster sugar
2½ teaspoons baking powder
½ teaspoon sea salt
2 cups blueberries
1 large egg, size 7
1 teaspoon vanilla extract
⅓ cup rice bran oil
finely grated zest 1 large lemon
¼ cup plain flour
¼ cup brown sugar
1 teaspoon ground ginger
½ teaspoon ground cinnamon
45 grams Westgold
Equipment: Grease 8 holes of a standard muffin tray.
Preheat the oven to 160°C fan bake.
Streusel: Combine all the ingredients in a bowl. Rub in the butter with your fingertips to make damp, coarse crumbs. Chill until ready to cook.
Muffins: Mix all the dry ingredients together in a large bowl then toss through the berries to coat in the flour.
Whisk the milk with the egg, vanilla, oil and the lemon zest. Using a large metal spoon, gently fold into the dry ingredients until only just combined. Don’t overmix or the muffins will be tough.
Spoon the mixture into the tins then top with the streusel mixture.
Bake for 25 minutes until puffed and golden on top. Best eaten on the day of making.