Blueberry Muffins

Makes 12

Best served warm or at room temperature on the day of baking.


  • 225g plain flour
  • 200g caster sugar
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp ground cinnamon
  • Pinch of salt
  • 3 tbsp milk
  • 3 tbsp buttermilk or soured cream
  • 2 large eggs
  • 75g unsalted butter, melted
  • 250g fresh blueberries
  • 1 extra tbsp plain flour

For the Crumble Topping

  • 25g unsalted butter, diced
  • 50g plain flour
  • 40g soft light brown sugar
  • Pinch of ground cinnamon


  1. Place all of the Crumble Topping ingredients into a bowl. Using your fingertips, rub the butter into the dry ingredients until the mixture comes together in small clumps, then set aside while you prepare the muffin batter.
  2. Preheat your oven to 180°C/350°F/Gas mark 4
  3. Line the tin with muffin cases. We used our Greaseproof Paper Muffin Cases
  4. In a large bowl, sift the 225g of plain flour, caster sugar, baking powder, bicarbonate of soda, cinnamon and pinch of salt.
  5. In a second bowl, whisk together the milk, buttermilk or soured cream, and eggs until combined.
  6. Make a well in the middle of the dry ingredients. Add the milk mixture and melted butter and stir with a large spoon or spatula until just combined.
  7. Toss the blueberries in the remaining tablespoon of flour and fold into the batter mixture.
  8. Divide the batter equally between the paper cases and scatter the top of each muffin with the Crumble Topping
  9. Bake on the middle shelf of your preheated oven for about 25 minutes or until golden brown, well risen and a skewer inserted into the middle of a muffin comes out clean.