Jo Wheatley’s blueberry muffin loaf recipe

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serves: 6 - 8
Skill: easy
Cost: cheap
Prep: 30 min
Cooking: 1 hr

Nutrition per portion

Calories 280 kCal 14%
Fat 11g 16%
  -  Saturates 6.6g 33%
Carbohydrates 40.3g 14%
  -  of which Sugars 21.2g 24%
Protein 4.6g 9%
Salt 0.25g 4%
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  • 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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