Makes 12 muffins
- 180g caster sugar
- 250g butter, softened
- 4 medium eggs (200g)
- 40ml milk
- 250g plain flour
- 20g baking powder
- 250g blueberries
- 20g oats 60g butter, cubed
- 60g demerara sugar
- 100g plain flour
Preheat the oven to 210°C/fan 190°C/gas 6. Make the crumble topping first – in a large mixing bowl add all of the crumble ingredients. Using your fingertips work the butter into the dry ingredients until a crumbly mixture forms. Put your crumble to one side while you make the muffin batter.
In another mixing bowl (or in a stand mixer with paddle attachment) cream the sugar and butter together until very pale and fluffy. Add the eggs one at a time; make sure the egg is completely combined with the butter before adding the next. Once you’re happy that all of the egg has been well mixed, you can beat in the milk.
Take a small bowl and sift or whisk your dry ingredients together – we don’t want any lumps of flour. Add your dry ingredients to the butter mixture, gently fold together. The key to a lovely fluffy muffin is to not over mix once the flour has been added. Finally, you can add your blueberries, stir these into the muffin mix and STOP! Your batter is ready. Now for the fun part.
Pop 12 muffin cases into a muffin tray, and carefully pour your batter into the muffin cases. You want to fill the cases roughly two thirds of the way. Grab your crumble mix and generously sprinkle all over your batter.
Bake for 22 – 24 mins until golden and crunchy.
Matthew’s Tip… You can swap the blueberries for some delicious sweet raspberries, or for a multi-colour muffin try half raspberries and half blueberries!
We’d like to say a very big thank you to Matthew and the team at Bread Ahead for kindly providing us with this recipe. They will be continuing to host their baking classes on Instagram Live throughout July. To find out more about Bread Ahead’s live baking sessions, click here.