Recipe

Spongy, creamy, blueberry muffins topped with crumble; our muffins are bound to be a showstopper in your home.  

Serves: 12 people   |   Prep time: 20 minutes   |   Cooking time: 30 minutes

American   |   Dessert   |   Vegetarian

  

Ingredients

For the Muffins:

• 240g Plain Flour
• 1 tsp Baking Powder, heaped
• 2 Medium Eggs
• 200g Blueberries
• 140g 0% Vanilla Yogurt
• 180g Caster Sugar
• 130g Salted Butter, melted

For the Syrup:

• 75g Blueberries
• 30g Caster Sugar
• 20ml Lemon Juice
• 20ml Water

For the Crumble:

• 80g Plain Flour
• 50g Butter at room temperature
• 45g Light Brown Soft Sugar

For the Cheesecake filling:

• 200g Plain Soft Cheese
• 30g Icing Sugar
• 1 tsp Vanilla Extract
• 1 x 12 hole Muffin tray
• 12 x Paper cases

  

Method

1. Preheat the oven to 190°C/Gas Mark 5.

For the Muffins:

1. Whisk the eggs and the sugar together until thick, then whisk in the melted butter.
2. Mix in the yogurt.
3. Sift in the flour and baking powder and then stir through the blueberries.
4. Divide between the paper cases in the tray.

For the Syrup:

1. Put all the ingredients in a pan and bring to the boil, stirring to break up the blueberries, until you have a thick sauce. Gently pour the syrup over each of the muffins.

For the Crumble:

1. Put the flour and sugar in a bowl, add the butter and rub in with your fingers until you have a crumble.
2. Scatter this over the muffins.
3. Bake in the oven for 30 minutes until golden.

For the Cheesecake:

1. Whilst the muffins are cooking, whisk the soft cheese with the icing sugar and vanilla extract. Allow the muffins to cool, then make a hole in the top of each muffin with the end of a small wooden spoon.
2. Pipe the cheesecake mixture into the muffins and serve.