These easy blueberry muffins have a delightfully jammy centre and crunchy crumble topping – a tasty treat for teatime or packed lunch
Prep:20 mins
Makes 12
100g unsalted butter, softened, plus 1 tbsp, melted, for the tin140g golden caster sugar2 large eggs140g natural yogurt1 tsp vanilla extract1 tsp almond extract2 tbsp milk250g plain flour2 tsp baking powder1 tsp bicarbonate of soda125g blueberries (or use frozen)
STEP 1Heat 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.STEP 2Beat 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.STEP 3Bake 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.STEP 4Cool 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.
