Blueberry Crumble Muffins

Pre-heat your oven to 190°C (375°F) using the top and bottom heat setting without the fan.

Combine the 50 g butter, 50 g white sugar, 100 g flour, and 1 pack vanilla sugar in a bowl.

Mix these ingredients with your hands until crumbles form.

Place the crumble mixture into the fridge until needed.

Zest the orange and the lemon.

Cook and blend 500 g of the frozen blueberries into a smooth puree.

Toss the remaining 500 g frozen blueberries with 1 tablespoon of the flour in a separate bowl.

Whisk the 10 eggs and 350 g white sugar together in a large bowl until frothy.

Add the 300 ml milk, 200 ml sunflower oil, 2 packs vanilla extract, and 9 g salt to the egg mixture.

Stir the blueberry puree, orange zest, and lemon zest into the wet mixture.

Sift the remaining flour (about 785 g) into a separate large bowl.

Whisk the sifted flour, 18 g baking powder, and 8 g baking soda together.

Pour the wet blueberry mixture into the dry flour mixture.

Stir the batter gently with a spatula just until the flour disappears.

Fold the flour-coated frozen blueberries gently into the batter using a spatula.

Line a muffin tin with paper liners.

Fill each muffin cup two-thirds full with the batter.

Sprinkle the chilled crumbles generously over the top of each muffin.

Bake the muffins in the preheated oven for 25 to 30 minutes.

Let the muffins cool in the tin for a few minutes before transferring them to a wire rack.

Enjoy them warm, or store them at room temperature. You can also dust them with a little powdered sugar if you like.