Blueberry Crumb Muffins

I love wearing lipstick because it shows off my new straight teeth. I love wearing it in a deep burgundy-purple because no-one else does… and pillarbox red is overrated. I love reminding myself that, come the end of exams, this Chanel lipstick will be mine in L’Exquise; no matter how many tables I have to wait on in the meantime.

I love reading biochemistry books such as The Epigenetics Revolution because it reminds me of what’s up ahead of me. It scares me and excites me in equal measure.

I love waking up early while the sunshine is still watery, and listening to the Joy the Baker podcast whilst baking up a storm and laughing until I cry.

I love not being on Facebook any more. I appreciate people being able to tell me their news face to face, and to smile and tell them what’s new with me. Get your heads out of the news feed and into the real world, people.

I love smelling the freshly mown grass as I lie in the garden in the rare British sunshine, listening to Ben Howard and watching the clouds sail by.

I love sweet blueberries, and their taste with soft, comforting vanilla. I love bringing something together only with a wooden spoon. I love butter and sugar and sharing these recipes.

Blueberry Crumb Muffins

Inspired by Joy the Baker

1 cup butter

3/4 cup sugar

2 eggs

1 cup self raising flour + tsp of baking powder

A splash of milk

1 cup of blueberries, warmed slightly in the microwave to release their juices

+ for the crumble topping

1/2 cup butter

3/4 cup flour

1/4 cup sugar

Beat the butter on medium speed of an electric mixer for 2 minutes, until pale and creamy. Slowly add the sugar, and beat for a further 2 minutes until light and fluffy. Add the eggs one at a time, and beat until just combined. Fold in the milk with a rubber spatula, and add the sift half the flour into the bowl. Fold in and repeat with remaining flour. Add the blueberries and stir. Split between 6 muffin cases, and bake for 15 minutes at 180 degrees celsius or until the top of the cake springs back when lightly touched.

Meanwhile, rub the cool butter into the flour until fairly doughy and in large chunks. Add the sugar and mix with a fork. Break up any larger pieces and transfer to a baking sheet. Put in the oven at 200 degrees celsius once the muffins are done, until the crumbs are golden brown and firm. Leave to cool for 10 minutes.

Spread a thin layer of berry jam on top of each cake, and pile crumb topping onto the muffin. Apply gentle pressure to ensure that the crumble is secure. Leave to cool for a further 30 minutes, and serve immediately with fresh berries and a cup of tea.