Blueberry Bakewell muffins

Blueberry Bakewell muffins

  • Rating: 5 out of 5.17 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • Easy
  • Makes 12

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

  • Freezable
Nutrition: per muffin
NutrientUnit
kcal312
fat14g
saturates6g
carbs40g
sugars24g
fibre1g
protein6g
salt0.6g
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Ingredients

For the topping

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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    Rating: 5 out of 5.17 ratings
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