Blueberry muffins with maple streusel topping recipe
Packed full of super sweet blueberries and sprinkled with an indulgent maple streusel topping, these muffins are a fab weekend bake!
See method- Serves 12
- 20 mins to prepare and 30 mins to cook
- 235 calories / serving
- Freezable
- Vegetarian
Ingredients
- 250g self-raising flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 100g salted butter, melted
- 125g maple syrup
- 1 tsp vanilla extract
- 150ml low-fat natural yogurt
- 2 large eggs
- 150g Rosedene Farm blueberries
For the streusel topping
- 40g plain flour
- 25g light brown soft sugar
- 1⁄2 tsp ground cinnamon
- 25g salted butter
Each serving contains
- Energy
- 985kJ 235.0kcal
- Fat
- 10g
- Saturates
- 6g
- Salt
- 0.7g
- Sugars
- 11g
of the Reference intake
Carbohydrate 32.5gProtein 4.4gFibre 1.4g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Line a muffin tin with 12 cases.
- Put the streusel topping ingredients in a small bowl and rub together using the tips of your fingers to a crumbly mix; set aside.
- Put the flour, bicarbonate of soda, baking powder and cinnamon in a large bowl. In a separate bowl, whisk the butter, maple syrup, vanilla, yogurt and 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 the reserved blueberries and sprinkle over the streusel mix. Bake for 25-30 mins 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.
- See more Muffin recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 2 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
