Breakfast Cupcakes & Muffins Easter Facebook Live Recipes Fruit Whipping It Up!

Blueberry Streusel Muffins

Blueberry Streusel Muffins are a light sponge with a cinnamon base flavour, delicious for an afternoon treat with a cup of tea.

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200g Sugar and Crumbs Cinnamon Swirl Natural Flavoured Icing Sugar
115g Unsalted Butter Melted
2 Large Eggs
250 ml Milk 
310g Self Raising Flour
1Tbsp Baking Powder 
1/2 Tsp Salt 
1 Tsp Bicarbonate of soda
Crumb Topping 
50g Brown Sugar 
1 Tbsp Flour 
10g Melted Unsalted Butter


  1.  Preheat the oven to 200c Fan and Grease a 12 hole Cupcake Tin with oil.
  2. In a clean mixing bowl add the sugar, butter and egg and whisk until incorporated, then add in the milk and mix again.
  3. In a separate bowl add the flour, baking powder, bicarbonate and salt and stir, add this to the wet ingredients and whisk for a minute until you get a smooth batter.
  4. Remove from the mixer and fold the blueberries into the mixture.
  5. Make the topping by mixing the flour, sugar and butter together with your fingers until they form a crumb.
  6. Use an ice-cream scoop and use to divide the mixture, make sure they are large scoops.
  7. Sprinkle the topping over each of the batter scoops.
  8. Bake in the oven for 5 mins and then turn the heat down to 170C and bake for a further 15 mins.
  9. Serve warm with Custard or cold on their own, they keep best in an airtight container for 5 days.

This recipe was baked by Laura Stafford on Facebook Live 18/02/2021 you can view the live here.


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