Blueberry Muffins Deluxe à la Ottolenghi

February 29, 2012 , In: Sweet Stuff , With: No Comments

Warning: These blueberry muffins are neither quick, nor healthy.  They are just really good blueberry muffins to serve to someone special.

Ottolenghi is a café/bakery/restaurant located in London, England focused on serving fresh ingredients and bakery products with a Middle Eastern influence.  Alas, even though it was located very close to where I lived in London, I did not end up going that often as the line ups (and prices) often drove me off.  However, walking by and checking out the window display of food and baked goods was always a treat.  Just before I left, I bought Ottolenghi The Cookbook which has yet to disappoint.  The recipes may be on the long side but they offer interesting, fresh and unique flavour combinations.  I had been cooking regularly from the savoury section of the cookbook, and completely forgot about all the baked goods in the last third of the book.  Talk about inspiring photos!  There’s so much I want to make!  I settled on these blueberry muffins, which I had made before and were a great success with my work colleagues.  They are a little bit more effort than your typical muffin, but worth it if you have the inclination.  Moist, with a little crumble on top – yum!

Blueberry Muffins with Crumble
adapted from Ottolenghi The Cookbook

Makes 18 muffins

540g plain flour
5 tsp baking powder
1/2 tsp salt
2 eggs
340g fine sugar
140g melted unsalted butter
380 ml milk
grated zest of 1 lemon
1 granny smith apple unpeeled and minced
300g fresh blueberries

150g plain flour
50g fine sugar
100g cold unsalted butter cut into small cubes

To make the crumble:

  • Put all ingredients in a bowl and mix with your hands until the mixture has a fine breadcrumb consistency.  Alternatively, use a stand mixer on low and mix until a fine sandy mixture is achieved.  Do not overmix or you will get dough 🙂
To make the muffins:
  • Preheat oven to 350F
  • Line muffin tray with paper cases
  • Stir together flour, baking powder and salt in a bowl.
  • In another bowl mix butter, eggs, and sugar.  Whisk in the milk and lemon zest and then gently stir in the fruit.
  • Add the dry ingredients to the wet and mix together gently.  The mixture should just come together and will remain lumpy.
  • Spoon the mixture into the muffin cases to the top.  Generously cover with the crumble.
  • Bake for 30-35 minutes or until a skewer inserted in the centre of the muffin comes out clean.
Note: I had lots of leftover crumble but this can be frozen for another time, or alternatively pour a little over some berries, heat it up in the oven and make yourself a little crumble!
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Michelle Little

Writer & Photographer

Originally from the prairies and now in Montreal, I love exploring new places, eating great food and modern design. I'm mom of two wild things and paper and cake make me happy. Photographing your cutie family would make me very happy.

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