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Blueberry Bakewell muffins

posted in: Bakewell, Baking, Blueberry 0

recipe image

Ingredients:

  • 100g unsalted butter, softened, plus 1 tbsp, melted, for greasing
  • 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 pack 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)
Servings: 12

Instructions:
  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 1/4 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 3-4 days in an airtight container – after a day or two, pop them in the microwave for 10-15 secs on High to freshen up.


Estimated Nutrient Breakdown:


Calories: 3,327.31
Weight: 1,100.63g
Total Fat: 139.19g
Saturated Fat: 74.33g
Trans-Fat: 4.25g
Monounsaturated Fat: 43.12g
Polyunsaturated Fat: 11.48g
Protein: 56.13g


Cholesterol: 669.26g
Sodium: 2,260.63g
Calcium: 1,154.31g
Magnesium: 203.78g
Potassium: 1,177.88g
Iron: 8.41g
Zink: 5.60g
Phosphorus: 1,789.33


Vit A: 1,093.70
Vit B1: 0.56
Vit B2: 1.39
Vit B3: 5.53
Vit B6: 0.49
Vit B12: 1.76
Vit D: 4.46
Vit E: 4.46
Vit K1: 34.81

Notes:

Caution: Sulfites,FODMAP
Health Notes: Vegetarian,Peanut-Free,Alcohol-Free,
Notes: These recipes are elegant!


Author: BBC Good Food
Tags: Wild Food Box,Blueberry,Bakewell

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