Thursday 12 January 2017


I've been SO excited to post about these as they were a raging success!

Gooey centred, squishy muffins with juicy bursts of blueberry, crunchy streusel topping and blocks of smooth white be honest what more could you want...

...except maybe a glass of milk to accompany it :)

The reason I was buzzing to make them was because I got sent a hamper of goodies from Dr Oetker for being one of the winners of their Bake A Bauble competition with my Christmas Pud Energy Baubles and WHAT A TREASURE CHEST OF GOODIES!

One that stuck out to me was the blueberry cake filling with a nifty nozzle to squidge blueberry yumminess into your cakes! So alas, that is what I have done to these naughty muffs!

I may have accidentally had two for my breakfast.


TIP: Do not over mix the mixture! Keep the stirring to a minimum! I definitely learnt my lesson the hard way after my Banoffee Muffins were far too dense.

But these were the perfect fluffy muffs!

What you'll need//

300g self raising flour
pinch salt
1 tsp baking powder
110g unsalted butter (melted then cooled)
200g light brown sugar
2 eggs
250ml milk
couple drops vanilla extract
200g blueberries
100g white choc chips
1 Dr Oetker easy fill blueberry cake centre

Streusel Topping//
35g light brown sugar
1 level tbsp plain flour
1 level tbsp butter 
small sprinkle of cinnamon

What to do//

Preheat oven to 180 degrees C (fan) and fill a 12 holed muffin tin with paper cases.

Mix together all your streusel ingredients to form a crumbly mixture and set aside.

In a large mixing bowl stir together your sifted flour, baking powder and salt.

In a separate bowl, melt your butter gently and leave to cool, (this is so the eggs don't cook when stirred in!) Stir in your sugar, whisk in the eggs then add the milk, vanilla extract, blueberries (save 12 for decoration) and white choc chips.

Fold your wet mixture into the flour mixture but do not beat or stir too much! Only until just combined and the flour has disappeared.

Fill each muffin case with mixture, place one blueberry on top of each (this is to later hide the juicy filling) and sprinkle with streusel topping.

Bake for 20 minutes or until a skewer comes out clean.

Whilst still warm, gently remove each blueberry from the muffins. Insert your blueberry filling nozzle into the centre of the muffin, gently squeeze a small amount of filling inside each and replace blueberry.

And there you have it! 

I had a buddy round for fajitas and homemade guacamole and these muffins completely finished us off afterwards.  I swear hers had about 50 blueberries in. SO JUICY!

As you can probably tell from a couple of my previous posts, I've jumped on the Collective Dairy bandwagon with their #tub4grub scheme for Action Against Hunger and am still shouting about it to the world as it's just the most wonderful scheme. If you haven't heard about it then have a read of my Tub4Grub post.

Big love to you all!

Do let me know if you bake a batch of these glorious muffs!

Betty x

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  1. Soooooo...

    a) these look amazing. I haven't had a good ol' blueberry muff for FAR too long and I'm really digging those gooey centres. Mmmmhmmm.

    b) a little bit of goodness that is making my heart happy! I've not heard of tub4grub...but I'm getting involved. What a beautiful idea.

    Big love woman, as always your blog is a pleasure to drive by.

    katie xx

    1. Sooooo A) YOU'VE MADE MY DAY!
      And B) Yes definitely get ALL over tub4grub!! It helps that the yogurt is just to die for aswell.

  2. Ooh these look soooo good Betty, that squidgey blueberryness in the centre plus the streusal topping! Serious yumminess!
    Angela x

  3. These look so good!! I love white chocolate in my muffins - the little sweet hits. I haven't baked anything yet this year, I need to remedy that!

    Jasmin Charlotte


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