Blueberry & Apple Crumble Muffins

You've gotta love America - their ability to take two lovely meals and throw them together willy nilly and create a whole new food opportunity in our day.... I love to eat brunch; the only meal where you are actively encouraged to eat bacon and eggs, cakes and muffins and cocktails and champagne all at one meal.

This is definitely a breakfast muffin, more than a cake&coffee muffin with its mix of sharp green apples and blueberries. The recipe was adapted from my favourite cookbook ever - Ottolenghi.

Scanning a table of treats, and piling on a mixture of fresh fruit, spinach & pancetta strata (recipe to follow soon), and grilled tomatoes and (hoorah) finding coffee cake, blueberry muffins and nutty bran breakfast muffins alongside is just the best way to start your day. ideally served with a glass of bucks fizz.

Blueberry & Apple Crumble Muffins
540g plain flour
4tsp baking powder
1tsp bicarbonate of soda
1/2 tsp salt
350g caster sugar
2 eggs, beaten
140g melted butter
380ml milk
2 apples, peeled & diced
200g blueberries

for the crumble topping
150g plain flour
50g caster sugar
100g butter

Heat the oven to 180C/Gas 3 and line a muffin tin with paper cases.
In a large bowl, mix together flour, baking powder, bicarbonate, salt and sugar.
In another bowl, whisk together the eggs, butter and milk, then stir in the fruit.
Combine the wet ingredients with the dry and mix lightly together, do not over mix or the batter becomes heavy.
Spoon a couple of tablespoons of the batter into each paper case until quite full.
Cover with lots of crumble topping, enough to form a small mound over the cake batter.
Bake for 20-25 minutes until golden on top and a skewer inserted into the cake comes out clean.