Base recipe adapted from BBC Food
Makes 8 muffins
For the Blueberry Muffins
- 110g unsalted butter (room temperature)
- 65g caster sugar
- 2 medium eggs
- 1/4 tsp vanilla extract
- 110g plain flour (sieved)
- a pinch of nutmeg
- 1 1/2 tsp baking powder
- 125g fresh blueberries
- 2 tsp lemon zest
- 50g white chocolate chips
For the Streusel Topping
- a generous pinch or two of cinnamon
- 45g plain flour
- 28g demerara sugar
- 28g unsalted butter (cold)
- Cream together the butter, sugar, vanilla extract and lemon zest until light and fluffy.
- Add the eggs and mix using a stand or hand mixer for 3 minutes.
- Sieve the flour, baking powder and nutmeg and add to your mixture. Stir by hand using a spatula until just combined, it is important not to overwork the batter.
- Add the fresh blueberries and white chocolate. Stir until just combined and evenly distributed.
- Refrigerate for at least an hour or leave overnight.
- Preheat oven to 180°C.
- To make the crumble topping: add the flour, sugar and cold butter and rub using the tip of your fingers until crumbly.
- Scoop the refrigerated muffin batter in your lined cupcake tray and flatten each muffin using a spoon.
- Top each muffin with a generous amount of streusel topping and bake in the oven for 22 – 25 minutes until golden.
- Leave to cool for 5 minutes and then serve with double cream.
- Remember to dry the blueberries using a paper towel after washing to soak up any extra moisture.
- The reason for flattening the muffins prior to baking is to stop the crumble/streusel topping from sinking to the bottom of the muffins whilst they bake.
- The batter can be left overnight and made ahead of time.