Blueberry crumble muffins

    40 min

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


    Hampshire, England, UK
    18 people made this

    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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    Reviews in English (1)


    I made these muffins yesterday with my young daughter. We made them for my Dad who we were visiting that evening who loves blueberry muffins. The recipe does make sixteen muffins as stated. Everything was going really well until we came to making the crumble topping to put on the muffins before going into the oven. I followed the recipe to the letter but my mixture was very wet & sticky & far from resembling breadcrumbs as was advised it should look like. So I simply added more sifted plain flour and more golden granulated sugar and kept bringing the ingredients together until I eventually had the breadcrumbs. I sprinkled over the muffins and popped into the oven. My muffins also took longer than the recommended baking time which is probably to do with my oven. I baked mine at 170 degrees for thirty five minutes and they came out perfect. My family have taste tested and said they are fabulous I am pleased to say. Great recipe thank you to the baker who shared this on all recipes. I will definitely be baking these muffins again. They look great & taste even better!!!😋😁  -  03 Jun 2017