Blueberry Bakewell muffins

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

  • Prep:20 mins
    Cook:20 mins
    plus cooling
  • Easy

Nutrition per serving

  • kcal 312
  • fat 14g
  • saturates 6g
  • carbs 40g
  • sugars 24g
  • fibre 1g
  • protein 6g
  • salt 0.6g

Ingredients

  • 100g unsalted butter, softened, plus 1 tbsp, melted, for greasing
  • 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 pack blueberries (or use frozen)
  • 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

  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.