Muffin recipe for 4 - 8 people, takes only 20 mins; recipe has butter, golden caster sugar, large egg, natural yogurt, vanilla extract, almond extract, milk, plain flour, baking powder, bicarbonate of soda, blueberry, demerara sugar, ground cinnamon, flaked almond, ground almond, plain flour, cold butter and blueberry conserve.
Blueberry Bakewell muffins
Course: Muffin
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Milk: 2 tbsp milk
- Natural Yogurt: 140g natural yogurt
- Butter: 100g unsalted butter, softened, plus 1 tbsp, melted, for greasing
- Plain Flour: 250g plain flour
- Bicarbonate Of Soda: 1 tsp bicarbonate of soda
- Ground Cinnamon: 1/4 tsp ground cinnamon
- Baking Powder: 2 tsp baking powder
- Ground Almond: 2 tbsp ground almonds
- Golden Caster Sugar: 140g golden caster sugar
- Vanilla Extract: 1 tsp vanilla extract
- Large Egg: 2 large eggs
- Flaked Almond: 3 tbsp flaked almonds, roughly chopped
- Blueberry: 125g pack blueberries (or use frozen)
- Almond Extract: 1 tsp almond extract
- Demerara Sugar: 3 tbsp demerara sugar
- Cold Butter: 1 tbsp cold butter diced
- Blueberry Conserve: 12 tsp wild blueberry conserve (I used Felix wild blueberry jam, available from ocado.com)
Directions
- 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.
- 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.
- 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.
- 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.
