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blueberry muffins

Blueberry Crumble Muffins

Aimee Field
Deliciously light and moist. These Blueberry Crumble Muffins are perfect for brunch still warm from the oven!
Prep Time 20 mins
Cook Time 23 mins
Total Time 43 mins
Course Cupcakes
Cuisine British
Servings 6 Muffins



  • 55 g unsalted butter room temperature
  • 50 g caster sugar
  • 25 g light brown sugar
  • 1 large egg
  • 60 g plain/greek yoghurt
  • 1 tsp vanilla extract
  • 110 g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 30 ml whole or semi-skimmed milk
  • 125 g blueberries


  • 60 g unsalted butter chilled and diced
  • 40 g soft light brown sugar
  • 75 g plain flour


  • Firstly, line a 6-hole muffin tin with muffin cases. Then preheat the oven to 215C/205C Fan/Gas Mark 7.
  • For the muffins: Place the butter and both sugars into a large bowl and beat together until creamy. Then add the yoghurt, vanilla, egg and mix until combined. Sift in the dry ingredients and mix until just combined. Add the milk and mix again until just combined. Finally, stir in the blueberries, then divide the batter between the 6 muffin cases. Set aside while you make the crumble.
  • For the crumble: Place the chilled diced butter into a medium bowl with the sugar and flour. Rub the mixture between your fingertips until you’re left with a breadcrumb style texture – leave some crumbs larger than others. Sprinkle the crumble over each muffin batter.
  • Bake the muffins for 5 minutes. Then turn down the temperature to 175C/155C Fan/Gas Mark 4 and continue baking for another 18-20 minutes. The muffins will be golden and a toothpick inserted into the centre should come out clean. Let the muffins cool in their tins for 10minutes, then remove and place on a cooling rack to continue cooling.


Muffins are best served same day.
Keyword blueberry, crumble, muffins