for 12 pieces

Batter

300 g	white flour
140 g	sugar
50 g	ground cane sugar
1	organic lemon, use grated zest only
1 ½ tsp	baking powder
½ tsp	sodium bicarbonate
1 pinch	salt
200 g	sour single cream
100 g	butter, melted, left to cool
2	eggs, beaten
½ dl	milk
1 tsp	vanilla paste
250 g	blueberries
1 tbsp	white flour

Crumble topping

30 g	white flour
30 g	ground cane sugar
30 g	butter, cut into pieces, cold

How it's done

Batter

In a bowl, mix the flour with all the other ingredients up to and including the salt. Combine the sour single cream with all the other ingredients up to and including the vanilla paste, add, mix in. Mix the blueberries with the flour, mix in. Transfer the batter to the prepared tin.

Crumble topping

Mix the flour and sugar in a bowl. Mix in the butter, rub together by hand to form a coarse, crumbly mixture, spread on top of the batter.

To bake

Approx. 25 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, allow the muffins to cool slightly on a rack, remove from the tin, leave to cool completely.

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