An update on a classic with full on fruitiness!


I adore blueberries. These plump little jewels are busting with goodness. They are full of antioxidants and a full on superfood. The addition of cocoa gives that chocolate hit, plus the crumble topping is slightly savoury and balancing. I’m not sure you could get away with saying these are healthy, but they do have fruit in them… so… you know…they must have some nutritional merit, right? Regardless of they are delicious! Berry, berry good indeed!


Blueberry & Chocolate Crumble Muffins
Makes 6
Prep time 10 minutes
Cook time 30-35 minutes

200g plain flour
00g butter
70g caster sugar
2 eggs
2 tablespoons of cocoa powder
2 teaspoons of baking powder
1 small punnet blueberries
1 teaspoon cinnamon
For crumble top:
20g butter
1 tablespoon sugar
3 tablespoons flour


Cream the butter and sugar together then slowly add the eggs, mix.
Add the flour, baking powder, cocoa powder, cinnamon and a handful of berries, stir in to combine all ingredients.
Place muffin cases in tray.
Fill halfway with mixture ( about 2 tablespoons), then add four berries to the middle, then add another spoonful on top. Cases should be 3/4 full of mixture.
To make crumble top:
Rub four, sugar and flour until mix looks like breadcrumbs.
Pile high on to top of muffin mix.
Bake for 30-35 minutes at 170°C
Remove from oven and cool on a wire rack.