Blueberry crumble muffins

Blueberry crumble muffins


2 people made this

About this recipe: Moist gooey blueberry muffins with a crumble topping. The yoghurt in these muffins helps to keep them really moist.

jazzcurzon Hampshire, England, UK

Makes: 16 muffins

  • 360g plain flour
  • 370g golden caster sugar
  • 1 pinch salt
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 70ml milk
  • 300ml plain yoghurt
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 70g unsalted butter, melted
  • 200g blueberries
  • For the crumble
  • 100g unsalted butter
  • 3 tablespoons golden caster sugar
  • 4 tablespoons plain flour

Prep:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Preheat oven to 170 C / Gas 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 bowl, combine the milk, yoghurt, 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 mixture is even and smooth. Gently fold in the blueberries until evenly dispersed., then spoon the mixture into the cases until 2/3 full.
  5. For the crumble topping: Bring all topping ingredients together using a fork or your fingers until you have fine crumbs. Then sprinkle over your mixture in the cases.
  6. Bake in the pre-heated oven for 20 to 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.

Icing idea

Visit my blog if you want the lemon and yoghurt icing to go with these muffins.

See it on my blog

See more on my blog

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