This blueberry muffin loaf recipe is perfect if you want a quick and easy breakfast option to go around the table.
Everyone knows that blueberry muffins are a breakfast and brunch staple. If you make them yourself, not only are they packed with vitamin C, E and B from the fresh fruit, but they're also sweet and filling. While the classic version is in the muffin cases, Jo Wheatley has created this recipe for blueberry muffins in a loaf tin. It's the perfect bake to make when you've got lots of people coming round and want something to share over a cup of tea or coffee.
For the topping:
- 25g plain flour
- 20g unsalted butter, diced
- 20g caster sugar
For the muffin:
- 200g self-raising flour
- ½tsp bicarbonate of soda
- 75g soft brown sugar
- 50g caster sugar
- 70g unsalted butter, melted
- 160ml full-fat milk
- 1 large egg
- 1 tsp vanilla extract
- 130g blueberries
You will also need:
- a greased 900g loaf tin, the base and ends lined with a strip of buttered baking parchment
- Preheat oven 180°C/350°F/Gas Mark 4.
- Make the topping first. Tip the flour, butter and sugar into a bowl and, using your fingers, rub the butter into the flour until it resembles a crumble mixture.
- To make the loaf, sieve the flour and bicarbonate of soda into a bowl, add both of the sugars and mix well.
- Melt the butter, leave to cool slightly and then mix with the milk, egg and vanilla extract and whisk until smooth.
- Make a well in the centre of the dry ingredients and pour in the milk and egg mixture. Using a large metal spoon, fold the two mixtures together until only just combined. Fold the blueberries into the mixture, making sure not to overwork the batter as this will result in a heavy sponge.
- Carefully spoon the mixture into the prepared loaf tin, scatter over the crumble topping and bake on the middle shelf of the preheated oven for about 1 hour or until golden, well risen and a skewer inserted into the middle of the cake comes out clean.
Top tips for making blueberry muffin loaf:
After your loaf has been in the oven, leave it in the tin for a while to cool. This will stop it from sinking in the middle as it's transferred over to a different surface. But if you're worried about it overcooking, then take it out.
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Essex-based 51 year old Jo Wheatley rose to fame in 2011 when she became the second winner of the now much beloved TV show The Great British Bake Off. While the show was in it’s very early stages it was impossible to foresee the instant fame that adorned the winners - Jo explained she didn’t have any expectations of what winning the show could do to change her life and actually only applied on a whim! After her success on the show, Jo has gone on to accomplish many feats, including a bestselling author title with both of her books - A Passion for Baking and Home Baking. She’s also launched her own cookery school based from her home in Ongar. Her bakes and sweet treats are her signature style - such as her delicious sunflower seed rolls and raspberry and lemon pool cupcakes - and she’s appeared on multiple TV shows such as The One Show and The Alan Titchmarsh Show, giving demonstrations of her bakes to share her passion and guidance with viewers.
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