Blueberry Muffins with Streusel Crumb Topping

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)


  1. Cream together the butter, sugar, vanilla extract and lemon zest until light and fluffy.
  2. Add the eggs and mix using a stand or hand mixer for 3 minutes.
  3. 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.
  4. Add the fresh blueberries and white chocolate. Stir until just combined and evenly distributed.
  5. Refrigerate for at least an hour or leave overnight.
  6. Preheat oven to 180°C.
  7. To make the crumble topping: add the flour, sugar and cold butter and rub using the tip of your fingers until crumbly.
  8. Scoop the refrigerated muffin batter in your lined cupcake tray and flatten each muffin using a spoon.
  9. Top each muffin with a generous amount of streusel topping and bake in the oven for 22 – 25 minutes until golden.
  10. 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.

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