Blueberry & Marzipan Crumble Muffins (Dairy-Free)

I was quite ambitious this Christmas and bought 4 packets of marzipan. Thinking that I would be making all manner of marzipan treats, I didn’t actually end up making anything with marzipan. Just like every year (I never learn!), Christmas festivities, work, social life and a little trip to Sweden got in the way of doing actual Christmas baking.

Luckily marzipan keeps extremely well, so I’ll be plodding away through the year making marzipan filled goodies every known and again. These muffins, an old recipe that I’m surprised I haven’t shared sooner, are a great start to the year of marzipan (with the amount that I have, it will most likely last until next Christmas), and to balance that rich sweetness of the marzipan, berries are scattered throughout. I have gone with blueberries but I imagine raspberries or cherries would be wonderful too.

A recipe that is simple and requires minimal washing up is a winner, and this old recipe of mine fits that brief perfectly. All that is required is mixing ingredients, one after another and scooping into muffin liners. I went to the extra effort of adding a crumble topping because it is delicious, however, if you want to save even more on washing up, just omit this step. Although I advise you don’t, it is worth it! 

Ingredients for the muffins:

  • 180g caster sugar
  • 180g butter, softened (I used dairy-free butter)
  • 2 eggs
  • 80g plain flour
  • 150g ground almonds
  • 100g marzipan, torn into small chunks 
  • 100g blueberries, tossed in a teaspoon of flour (to prevent them sinking to the bottom)

For the crumble topping:

  • 20g butter (I used dairy-free butter)
  • 30g plain flour
  • 40g caster sugar

Method:

  1. Preheat the oven to 180C and line a muffin tin with six liners. If you don’t have a specific muffin tin use a cupcake tin and fill with 12 liners
  2. Make the crumble topping first: rub all the ingredients together with your hands until it resembles breadcrumbs. Set aside
  3. Beat the sugar and butter together in a bowl with an electric mixer until pale
  4. Add the eggs, one at a time and then fold in the flour and ground almonds until well combined
  5. Fold in the marzipan, followed by the blueberries and mix until evenly dispersed
  6. Scoop evenly into the muffin liners, then scatter with the crumble topping
  7. Bake for 30 minutes or until a skewer in the middle comes out clean (if using a smaller tin, check after 20 minutes)
  8. Leave to cool completely before tucking in

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