Fairtrade Blueberry and Lemon Crumble Muffins

Desserts food, desserts, recipes, tastey recipes, recipe ingredients

Serves: 10
Preparation: 35 minutes
Cooking Time: 25 minutes


  • For the muffins
  • 250g plain flour
  • 25g cornflour
  • 1 tbsp baking powder
  • 100g The Co-operative Fairtrade golden caster sugar
  • Grated zest of one The Co-operative Fairtrade lemon
  • 2 free-range eggs
  • 90g butter, melted
  • 220ml whole milk
  • 200g The Co-operative Fairtrade blueberriesFor the topping
  • 45g plain flour
  • 25g The Co-operative Fairtrade golden caster sugar
  • 1 tsp grated lemon zest
  • 25g butter, chilled and cubed10g walnuts, smashed crumbs.


  1. Preheat oven to gas mark 6/200°C/ fan oven 180°C.
  2. First make the topping. Sift flour in a bowl with sugar and zest.
  3. Rub in butter until the mix resembles breadcrumbs.
  4. Add walnuts and then press the mixture together into a ball, wrap in clingfilm and pop in the freezer until firm.
  5. Meanwhile, sift flour, cornflour and baking powder into a mixer and add sugar and zest.In a separate bowl, beat eggs and stir into melted butter.
  6. Add milk and then stir liquids into flour mixture and gently fold in blueberries (dusted in a little sifted flour).
  7. Spoon into muffin cases, grate your topping ball over the top of each cake and bake for 25 minutes, or until golden brown.

Recipe Categories







Follow our social media

Facebook Twitter Youtube