Edd Kimber’s bakery-style blueberry muffins recipe

“These muffins are the result of challenging myself to see just how many blueberries I could pack into one muffin without it falling apart,” says Edd Kimber.

“Being bakery-style, they are big and generous, packed full of fruit and have a great crunch from the streusel topping. If you want to make the muffins even simpler, you can skip the streusel and sprinkle with demerara sugar instead.”

Bakery-style blueberry muffin recipe

Ingredients:

(Makes 4)

35g unsalted butter, diced

50g caster sugar

Zest of ¼ lemon (optional)

80g sour cream or buttermilk or yogurt

1 large egg white

85g plain flour

1tsp baking powder

¼tsp fine sea salt

170g blueberries

For the streusel topping:

60g plain flour

35g caster sugar

Method:

1. Preheat the oven to 180°C (160°C Fan) 350°F, Gas Mark 4. Place four paper cases in a muffin tray.

2. First make the streusel: place the flour and sugar in a small bowl and drizzle over the melted butter, stirring with a knife until the mixture clumps together. Use your hands to form it into a ball of dough, then refrigerate until needed.

3. To make the muffins, melt the butter, then pour into a mixing bowl. Add the sugar, lemon zest (if using), sour cream and egg white and mix until smooth. In a separate bowl, whisk together the flour, baking powder and salt. Add the butter mixture along with the blueberries and stir gently and briefly, just until a thick batter forms. Don’t worry about it being perfectly smooth; it’s important not to overmix, as it can easily become tough.

Small Batch Bakes by Edd Kimber is published by Kyle Books, priced £18.99. Photography by Edd Kimber. Available August 25.