Name: Blueberry bakewell muffins
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 100g unsalted butter, softened, plus 1 tbsp, melted, for the tin -; 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 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) -

Ingredients for - Blueberry bakewell muffins

1. 100g unsalted butter, softened, plus 1 tbsp, melted, for the tin

2. 140g golden caster sugar

3. 2 large eggs

4. 140g natural yogurt

5. 1 tsp vanilla extract

6. 1 tsp almond extract

7. 2 Tbsp milk

8. 250g plain flour

9. 2 tsp baking powder

10. 1 tsp bicarbonate of soda

11. 125g blueberries (or use frozen)

12. 3 tbsp demerara sugar

13. ¼ tsp ground cinnamon

14. 3 tbsp flaked almonds , roughly chopped

15. 2 tbsp ground almonds

16. 3 tbsp plain flour

17. 1 tbsp cold butter diced

18. 12 tsp wild blueberry conserve (I used Felix wild blueberry jam, available from ocado.com)

How to cook deliciously - Blueberry bakewell muffins

1 . Stage

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 . Stage

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 ¼ 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 . Stage

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 . Stage

Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. Will keep for up to four days in an airtight container – after a day or two, pop them in the microwave for 10-15 secs on High to freshen up.