Blueberry Bakewell Muffins

• unsalted butter↗100g g

  softened, plus 1 tbsp melted, for the tin

• golden sugar↗140g g
• large eggs↗2
• natural yogurt↗140g g
• vanilla extract↗1 tsp tsp
• almond extract↗1 tsp tsp
• milk↗2 tbsp tbsp
• plain flour↗250g g
• baking powder↗2 tsp tsp
• baking soda↗1 tsp tsp
• blueberries↗125g g

  (or frozen)

• demerara sugar↗3 tbsp tbsp
• ground cinnamon↗¼ tsp tsp
• chopped almonds↗3 tbsp tbsp

  coarsely chopped

• ground almonds↗2 tbsp tbsp
• борошно (звичайне)↗3 tbsp
• холодне масло↗1 tbsp

  нарізане кубиками

• дикий чорничний консерв↗12 tsp

  (Я використав(ла) джем Felix wild blueberry, доступний на ocado.com)

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C fan/gas 6 and line a 12‑cup muffin tin with paper cases. Place all the crumb ingredients, except the jam, in a bowl and rub them together.

2. 2

   Beat the butter and sugar until pale and fluffy. Add the eggs and beat for 1 minute, then fold in the yogurt, extracts and milk. In a separate bowl combine the flour, leavening and soda with ¼ tsp fine salt, then add this mixture to the wet ingredients and stir. Finally gently fold in the blueberries and divide the batter among the cups. Place 1 tsp blueberry jam on each muffin, then sprinkle the crumb on top.

3. 3

   Bake for 5 minutes, then lower the oven temperature to 180°C/160°C fan/gas 4 and bake for another 15–18 minutes, until they have risen and turned golden, and a skewer inserted in the centre comes out with only jam – no raw batter.

4. 4

   Cool in the tin for 10 minutes, then carefully remove onto a rack to finish cooling. Store in an airtight container for up to four days – reheat in the microwave for 10–15 seconds on high power a day or two later to freshen.