Blueberry Bakewell muffins Sarah Cook


  • 100g unsalted butter, softened, plus 1 tbsp, melted, for greasing

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g golden caster sugar
  • 2 large eggs
  • 140g natural yogurt
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 2 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 250g plain flour
  • 2 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tsp bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 125g pack blueberries (or use frozen)

    Blueberry

    bloo-bear-ee

    Blueberries are one of the few edibles native to North America and credited with being…

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)
  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.

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