(Lazy) Lemon and Blueberry Crumble Muffins
- Replies 3
My oven is fixed and I'm back to (almost) full health so it was time to bake! I had some tinned blueberries in my pantry and, admittedly, I didn't plan for these to be lemon flavoured but when I was looking for the cheap ($1) vanilla cake mix from Coles, it was gone! The cheapest option was a lemon cake mix, and I thought, hmm, that could be a good fit.
I usually make crumble complete with oats and maybe even some walnuts, so I did a bit of research and found a more traditional recipe for the topping.
FOR THE MUFFIN BASE:
Green's Smooth Lemon Cake Mix | 470g $3.50
Coles Blueberries In Syrup | 415g $3.30
FOR THE CRUMBLE TOPPING:
¼ cup granulated sugar
¼ cup all-purpose flour
2 tablespoons unsalted butter softened (not melted) and cubed
Crumble recipe credit: Tastes of Lizzy T.
METHOD:
Controversially, we are not following the instructions on the cake box. You absolutely could make the lemon cake/muffin base from scratch, but I was looking for something quick and easy. That means, no eggs or milk as per the box instructions.
The SDC team were big fans so I think I’ll have to make this again! But, the best part was that I was baking according to what was in my pantry (I had everything except for the lemon cake mix). So, if you have other canned fruit, you could easily substitute it in.
I hope you enjoyed this. If you have a lemon cake recipe, please let me know!
I usually make crumble complete with oats and maybe even some walnuts, so I did a bit of research and found a more traditional recipe for the topping.
FOR THE MUFFIN BASE:
Green's Smooth Lemon Cake Mix | 470g $3.50
Coles Blueberries In Syrup | 415g $3.30
FOR THE CRUMBLE TOPPING:
¼ cup granulated sugar
¼ cup all-purpose flour
2 tablespoons unsalted butter softened (not melted) and cubed
Crumble recipe credit: Tastes of Lizzy T.
METHOD:
Controversially, we are not following the instructions on the cake box. You absolutely could make the lemon cake/muffin base from scratch, but I was looking for something quick and easy. That means, no eggs or milk as per the box instructions.
- Empty your lemon cake mix into a large mixing bowl.
- Add the blueberries in syrup to the bowl and mix with a wooden spoon until combined.
- Now, it’s time to make the crumble. In a small bowl, use a fork (or your fingers) to mix the flour, sugar and butter together for the crumb topping. The mixture will be crumbly.
- Add the blueberry lemon mixture into your lined or greased muffin tin.
- Divide the crumbs between the 12 muffins, sprinkling the crumbs on top of the batter.
- I baked it according to the cake instructions, which were 180º C (160º fan-forced) for around 40 minutes.
- I recommend turning the tray halfway and keeping an eye on them so they don’t burn.
Image Credit: SDC/April
The SDC team were big fans so I think I’ll have to make this again! But, the best part was that I was baking according to what was in my pantry (I had everything except for the lemon cake mix). So, if you have other canned fruit, you could easily substitute it in.
I hope you enjoyed this. If you have a lemon cake recipe, please let me know!
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