Blueberry Bakewell muffins

Blueberry Bakewell muffins

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(11 ratings)

Prep: 20 mins Cook: 20 mins plus cooling


Makes 12

These easy blueberry muffins have a delightfully jammy centre and crunchy crumble topping - a tasty treat for teatime or packed lunch

Nutrition and extra info

  • Freezable

Nutrition: per muffin

  • kcal312
  • fat14g
  • saturates6g
  • carbs40g
  • sugars24g
  • fibre1g
  • protein6g
  • salt0.6g
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  • 100g unsalted butter, softened, plus 1 tbsp, melted, for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g golden caster sugar
  • 2 large eggs
  • 140g natural yogurt
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 2 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 250g plain flour
  • 2 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 125g pack blueberries (or use frozen)



    Blueberries are one of the few edibles native to North America and credited with being…

For the topping

  • 3 tbsp demerara sugar
  • ¼ tsp ground cinnamon
  • 3 tbsp flaked almonds, roughly chopped
  • 2 tbsp ground almonds
  • 3 tbsp plain flour
  • 1 tbsp cold butter diced
  • 12 tsp wild blueberry conserve (I used Felix wild blueberry jam, available from


  1. Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Put all the topping ingredients, apart from the jam, in a bowl and rub together.

  2. Beat the butter and caster sugar together until pale and fluffy. Add the eggs and beat in for 1 min, then mix in the yogurt, extracts and milk. Combine the flour, baking powder and bicarb in a bowl with 1/4 tsp fine salt, then tip this into the wet ingredients and stir in. Finally, fold in the blueberries and divide the mixture between the muffin cases. Top each muffin with 1 tsp blueberry jam, then scatter over the crumble mixture.

  3. Bake for 5 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden, and a cocktail stick inserted in comes out with just jam on it – no wet cake mixture.

  4. Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. Will keep for 3-4 days in an airtight container – after a day or two, pop them in the microwave for 10-15 secs on High to freshen up.

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Comments, questions and tips

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Heath316's picture
19th Mar, 2018
MAKE THESE MUFFINS! hands down the best blueberry muffin recipe I've tried to date, packed with flavor and a variety of textures! made multiple batches up to now and so far the only complaint ive had is...there needs to be more of them!
6th Mar, 2018
I actually got 16 good sized muffins out of this recipe. I couldn't resist trying a warm one, they looked so good! I didn't have any flaked almonds so I used chopped walnuts. I also used raspberry jam instead of blueberry! Completely delicious, perfect for lunch boxes and afternoon snack with a cup of tea!
iPina's picture
14th May, 2017
I've tried the recipe first time and muffins are very very delicious! I will definitely recomend this recipe.
26th Jan, 2016
These were amazing, probably the best muffins I've had. my family agreed and said they were better than any shop brought muffin. Will make again soon. When I put the topping on, I felt like it was going to be too much so I didn't use it all, but when they came out of the oven some of the topping had disappeared so next time I will use it all. Highly recommended, they are so simple and taste great!
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