Ingredients
Cinnamon Crumble Topping:
- 1/2 cup raw cane sugar (100 g)
- 1/2 cup flour (65 g)
- 1 teaspoon cinnamon
- pinch of salt
- 1/4 cup cold butter, cubed (55 g)
To make the muffins:
- 1 1/2 cups whole wheat pastry flour, or use all-purpose flour but you could add 1 cup of oat bran (200 g)
- 3/4 cup maple syrup or brown sugar
- 2 teaspoon baking powder (I used one with safran)
- 1/4 teaspoon salt
- 1 tablespoon organic lemon zest
- 1/3 cup olive oil (80 ml)
- 1/3 cup milk or Greek yogurt (80 ml)
- 1 egg
- 2 cups fresh blueberries (or 2 cups raspberries or 1 mango)
Instructions
For the crumble:
- In a medium-sized mixing bowl, combine the sugar, flour, cinnamon and salt. Add the cubed butter and, using a pastry cutter (or fork), cut in the butter until the mixture resembles coarse crumbs. Place topping mixture into the refrigerator while you prepare the batter.
To make the muffins:
- Preheat oven to 350°F / 180° C.
- In a large mixing bowl, stir together the flour, sugar, baking powder, salt, and lemon zest.
- In a small bowl, whisk together the oil, milk, and egg until well combined. Pour the wet ingredients into the dry ingredients and stir together until just combined (over mixing the dough produces dense muffins).
- Gently fold in the blueberries (yes your muffins are packed with blueberries!) or the raspberries or the mango.
- Bake the muffins 20-22 minutes (if using frozen berries, bake 24-26 minutes instead) until golden.
- Allow to cool at least 15 minutes before removing from the pan. Voila, enjoy!