Edd Kimber's bakery-style blueberry muffins recipe

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Edd Kimber's bakery-style blueberry muffins recipe

Edd Kimber, champion of the very first Great British Bake Off, says: "These muffins are the result of challenging myself to see just how many blueberries I could pack into one muffin without it falling apart. Being bakery-style, they are big and generous, packed full of fruit and have a great crunch from the generous streusel topping. If you want to make the muffins even simpler, you can skip the streusel and sprinkle with demerara sugar instead."

Ingredients

For the muffins
  • 35 g unsalted butter, diced
  • 50 g caster (superfine or granulated) sugar
  • 1 sprinkle of lemon zest (optional)
  • 80 g sour cream, or buttermilk, or yoghurt
  • 1 large egg white
  • 85 g plain (all-purpose) flour
  • 1 tsp baking powder
  • 0.2 tsp fine sea salt
  • 170 g blueberries
  • 1.2 oz unsalted butter, diced
  • 1.8 oz caster (superfine or granulated) sugar
  • 1 sprinkle of lemon zest (optional)
  • 2.8 oz sour cream, or buttermilk, or yoghurt
  • 1 large egg white
  • 3 oz plain (all-purpose) flour
  • 1 tsp baking powder
  • 0.2 tsp fine sea salt
  • 6 oz blueberries
  • 1.2 oz unsalted butter, diced
  • 1.8 oz caster (superfine or granulated) sugar
  • 1 sprinkle of lemon zest (optional)
  • 2.8 oz sour cream, or buttermilk, or yoghurt
  • 1 large egg white
  • 3 oz plain (all-purpose) flour
  • 1 tsp baking powder
  • 0.2 tsp fine sea salt
  • 6 oz blueberries
For the streusel topping
  • 60 g plain (all-purpose) flour
  • 35 g caster (superfine or granulated) sugar
  • 40 g unsalted butter, melted
  • 2.1 oz plain (all-purpose) flour
  • 1.2 oz caster (superfine or granulated) sugar
  • 1.4 oz unsalted butter, melted
  • 2.1 oz plain (all-purpose) flour
  • 1.2 oz caster (superfine or granulated) sugar
  • 1.4 oz unsalted butter, melted

Details

  • Cuisine: American
  • Recipe Type: Muffin
  • Difficulty: Easy
  • Preparation Time: 25 mins
  • Cooking Time: 25 mins
  • Serves: 4

Step-by-step

  1. Preheat the oven to 180°C/160°C Fan/350°F/Gas Mark 4. Place four paper cases (liners) in a muffin tray.  

  2. First make the streusel: place the flour and sugar in a small bowl and drizzle over the melted butter, stirring with a knife until the mixture clumps together. Use your hands to form it into a ball of dough, then refrigerate until needed. 

  3. To make the muffins, melt the butter, then pour into a mixing bowl. Add the sugar, lemon zest (if using), sour cream and egg white and mix until smooth.

  4. In a separate bowl, whisk together the flour, baking powder and salt. Add the butter mixture along with the blueberries and stir gently and briefly, just until a thick batter forms. Don’t worry about it being perfectly smooth; it’s important not to overmix, as it can easily become tough.  

  5. Divide the batter evenly between the paper cases. Crumble the chilled streusel over the top and bake for about 25 minutes, or until golden brown and a skewer inserted into the muffins comes out clean.

  6. Set aside to cool in the tray for 10 minutes, before carefully transferring to a wire rack to cool completely.

This recipe is extracted from Small Batch Bakes by Edd Kimber (Kyle Books, £18.99). Photography by Edd Kimber.

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