Streusel muffins with apples and blueberries

Ingredients for 1 servings:

• 155 g flour
• 150 g flour (wholemeal)
• 2 tsp baking powder
• ¼ tsp cinnamon powder
• 1 tsp. clove powder
• 115 g brown sugar
• 185 ml milk
• 2 eggs
• 125 g butter, melted and cooled
• 2 apples, peeled, pitted, grated
• 155 g blueberries
• 5 tbsp flour
• 55 g cane sugar
• 35 g oat flakes
• 40 g butter, in small pieces

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

For 12 muffins

Preheat oven to 190°C. Sift flour and wholemeal flour into a large bowl, add cinnamon and cloves, and mix in the sugar. Make a well in the center. Combine milk, eggs, and melted butter in a bowl and pour into the well. Beat gently until just combined—the batter may still be lumpy. Fold in the fruit. Divide the batter evenly among 12 muffin cups. For the crumb topping, place flour, sugar, and oats in a bowl. Knead in butter pieces by hand until most of the lumps have dissolved. Sprinkle 2 teaspoons of crumb topping on each muffin. Bake for about 25 minutes until golden brown. Let cool in the pan for 5 minutes, then remove from the pan and let cool on a wire rack.