Mel's Blueberry Muffins

These crumbly fruity treats are delicious served still warm. They are best eaten on the day they are made, as the crumble can go soft overnight. I keep a punnet of blueberries in the freezer so I can rustle these up quickly with store cupboard supplies (no need to defrost, just pop them straight in the mixture)!

For the muffins:

• 3.5 oz margarine or butter

• 8 oz caster sugar

• 1 tsp vanilla essence

• 2 eggs

• 1 small pot (150ml) full fat natural yogurt

• 5 tbsp milk

• 9.5 oz plain flour

• 1 tsp bicarbonate of soda

• 1 punnet of blueberries (fresh or frozen)

For the crumble:

• 2 oz plain flour

• 3 oz caster sugar

• 2 oz butter

1. Beat butter or margarine, caster sugar and vanilla together until light and fluffy. 

2. Beat in the eggs, yogurt and milk until combined. Stir in the flour and bicarbonate of soda until just combined (do not over mix).

3. Fold in blueberries, then spoon mixture into 12 muffin cases.

4. Rub the crumble ingredients together, working into a lumpy texture, not fine dust. Scatter liberally over the muffins.

5. Bake at for approx 25mins at 170c until risen and golden.

Download Mel’s Recipe here