Blueberry bakewell muffins

bake well blueberry easy make ahead muffin treat winter

N/A

Makes 12

Source

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)

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

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 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.

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 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.