Name: Blueberry bakewell muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Makes 12
Cuisine: British
Ingredients: 100g unsalted butter softened, plus 1 tbsp, melted, for the tin; 140g golden caster sugar; 2 large eggs; 140g natural yogurt; 1 tsp vanilla extract; 1 tsp almond extract; 2 tbsp milk; 250g plain flour; 2 tsp baking powder; 1 tsp bicarbonate of soda; 125g blueberries (or use frozen); 3 tbsp demerara sugar; ¼ tsp ground cinnamon; 3 tbsp flaked almonds roughly chopped; 2 tbsp ground almonds; 3 tbsp plain flour; 1 tbsp cold butter diced; 12 tsp wild blueberry conserve (I used Felix wild blueberry jam, available from ocado.com)

Blueberry bakewell muffins

These easy blueberry muffins have a delightfully jammy centre and crunchy crumble topping – a tasty treat for teatime or packed lunch

40 min total 20 min prep 20 min cook Makes 12 312 cal

Instructions

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1 Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Put all the topping ingredients, apart from the jam, in a bowl and rub together.
2 Beat the butter and caster sugar together until pale and fluffy. Add the eggs and beat in for 1 min, then mix in the yogurt, extracts and milk. Combine the flour, baking powder and bicarb in a bowl with ¼ tsp fine salt, then tip this into the wet ingredients and stir in. Finally, fold in the blueberries and divide the mixture between the muffin cases. Top each muffin with 1 tsp blueberry jam, then scatter over the crumble mixture.
3 Bake for 5 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden, and a cocktail stick inserted in comes out with just jam on it – no wet cake mixture.
4 Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. Will keep for up to four days in an airtight container – after a day or two, pop them in the microwave for 10-15 secs on High to freshen up.