Blueberry bakewell muffins
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Makes 12
Ingredients
- 100g unsalted butter, softened, plus 1 tbsp, melted, for the tin
- 140g golden caster sugar
- 2 large eggs
- 140g natural yogurt
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 tbsp milk
- 250g plain flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 125g blueberries (or use frozen)
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 ocado.com)
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 ¼ 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 up to four days in an airtight container – after a day or two, pop them in the microwave for 10-15 secs on High to freshen up.
