52 weeks of little helps
- Preheat the oven to gas 4, 180°C, fan 160°C. Line a muffin tin with 12 cake cases.
- Make the topping. Put 40g plain flour, 25g light brown soft sugar, ½ teaspoon ground cinnamon, and 25g salted butter in a small bowl. Rub together using the tips of your fingers to a crumbly mix and set aside.
- Put 250g self raising flour, 1 teaspoon bicarbonate of soda, 1 teaspoon baking powder and 1 teaspoon cinnamon in a large bowl. In a separate bowl, whisk 100g melted butter, 125g maple syrup, 1 teaspoon vanilla extract, 150ml of Greek yogurt, and 2 large eggs until just combined. Pour into the flour mixture and mix until just combined. Gently fold in 125g blueberries.
- Divide the batter between the cases. Dot with more blueberries and sprinkle over the topping. Bake for 25-30 minutes or until a skewer inserted into the middle of a muffin comes out clean. They will keep for up to 4 days in an airtight container.
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Blissful blueberry muffins
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