RECIPE: Blueberry Crumble Muffins

blueberry crumble muffins

Bank holiday is all about spending time with people that you care about, and there’s no better bonding time then getting in the kitchen and whipping up a feast. To get your creative juices going, we are giving you one of our most loved Cookery School recipes! These deliciously fruity blueberry crumble muffins are perfect for snacking, breakfast or as a sweet treat after your meal.

If you find yourself creating this recipe this bank holiday, feel free to share your creations and tag us on social!



110g flour
1 tablespoon brown sugar
55g butter, cut into cubes



300g plain flour
3 teaspoons baking powder
1 tablespoon caster sugar
pinch salt
160ml milk
4 teaspoons rapeseed oil
2 eggs
140g blueberries



  1. 1.Preheat your oven to 200°C.
  2. 2.Grease and flour 10 holes in a 12-hole muffin tin, or line with paper cases.
  3. 3.Make crumble topping for the muffins first. Mix the flour and the sugar together. Rub in the butter until it resembles coarse breadcrumbs. Set aside.
  4. 4.Place the flour, baking powder, sugar and salt in a bowl.
  5. 5.In another bowl beat together milk, oil and eggs.
  6. 6.Add 110g of the blueberries to wet mixture, reserving the rest to top the muffins.
  7. 7.Then, very quickly, pour the wet mixture over the dry ingredients and mix as little as possible – just enough to moisten the dry ingredients.
  8. 8.Sprinkle some crumble over the muffins and top with a few blueberries.
  9. 9.Bake in the oven for about 20-25 minutes or until golden brown. Serve warm.

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