Blueberry Crumble Muffins



For the muffins:

  • 360g plain flour
  • 370g golden caster sugar
  • 1 pinch of salt
  • 1½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • 300ml plain yogurt
  • 70ml milk
  • 1 large egg
  • ½ tsp vanilla extract
  • 70g unsalted butter, melted
  • 200g blueberries

For the crumble:

  • 100g unsalted butter
  • 3tbsp of golden caster sugar
  • 4tbsp of plain flour

I made a lemon & yogurt spread/drizzle to accompany the muffins (not essential):

  • 4tbsps plain yogurt 
  • 110g softened unsalted butter
  • 200g  golden icing sugar
  • Zest 1/2 a lemon
  • Juice 1/2 a lemon
1.Preheat oven to 170c/325f, gas mark 3. Line a muffin tin with cases. This recipe makes about 16.
2. Sift the flour, sugar, salt, baking powder and bicarbonate of soda into a bowl and combine.
3.  Next, in a separate bow, combine the milk, yogurt,  egg and vanilla extract. Then slowly pour into the flour mixture and beat until all the ingredients are incorporated.
4. Pour in the melted butter and beat until the butter is just incorporated, then beat until the batter is even and smooth.5. Finally, gently fold in the blueberries until evenly dispersed.6. Spoon the mixture into the cases until two-thirds full.
7. Now for the crumble topping. Bring all your ingredients together using a fork or your finger until you have fine crumbs. Then sprinkle over your mixture in the cases.
8. Now place your mixture the pre-heated oven for 20-25 minutes, or until golden brown, and the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the muffins to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
9. If you want to make the spread/drizzle. Sift the icing sugar into a bowl with the softened butter and mix. Then pour in the yogurt and the juice and zest of the lemon and mix again.

Et voilà


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