Apple and Blueberry Muffins

Nigella (Lawson; we're on first name terms, don't you know?) says that making your own muffins can be really easy and even quite comforting. Clearly she's never been in my kitchen. I'm not as messy as I once was but things do get pretty chaotic at times. I guess it's a calm and controlled chaos and that's okay because an hour later I'll be sitting on the sofa surfing the internet with a coffee and a muffin. However much fun Nigella is to watch (for a 22-year old man, ahem) I'm not a fan of her muffin recipe (sorry!) and I think I've found one better. These muffins are an edited version of the Blueberry Crumble muffins from the Ottolenghi cookbook. You should definitely try it!

Ingredients
270g plain flour
2 1/2 teaspoons of baking powder
1/4 teaspoon salt
1 egg
170g caster sugar
70g melted butter (unsalted)
190ml milk
zest of half an orange
1 Granny Smith apple (unpeeled and diced)
90g of blueberries
a crumble mixture (flour, ground almonds, brown sugar and butter)

Method
Sift the flour, baking powder and salt and set to the side. Whisk the eggs, sugar and melted butter in a separate bowl and slowly work in the milk. Add the zest and the fruit to the egg mixture. Tip in the flour and mix as few times as possible (until it's all incorporated but still quite lumpy). Preheat the oven to 170C. Spoon the batter into muffin cases (that are held with a muffin tin) and nearly to the top. This should make 8 muffins. Scatter the crumble on top generously and bake for 30 minutes or until golden and increased in size. Cool on a wire rack and then boil some water for your coffee. Yum.