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Blackberry Muffins with a Streusel Topping

If you ever stay in an American B&B you will almost certainly be offered a different type of baked good everyday. In an English B&B it’s rare to be offered muffins but even though I do offer them “freshly baked at the crack of dawn by my own fair hands” 99% of guests still choose the full english.

Finding the perfect muffin recipe has been a bit of a lifelong quest but I think I’m there now. The magic ingredient is really the cinnamony sugary streusel topping!

These can also be made using blueberries, whinberries (wild bilberries to those of you that don’t live in Shropshire ), raspberries or, in the Autumn when you have a glut, apples.

For the muffins

  • 225g self raising flour
  • 1 teaspoon baking powder
  • 60g caster sugar
  • 1 teaspoon cinnamon
  • 140g fresh or frozen blackberries
  • 55g melted butter
  • 1 beaten egg
  • 200ml milk

For the streusel topping

  • 50g soft brown sugar
  • 1 level tsp ground cinnamon
  • 50g plain flour
  • 40g butter, melted

Preheat conventional oven to 200 degrees or fan oven to 180 degrees or gas mark 6

Take either a 6 giant muffin tin and grease well or put paper muffin cases in 10 holes of a conventional muffin tin.

Mix together all the ingredients for the streusel topping – it should have some biggish crumbly lumps.

Sift the flour and baking powder into a bowl, then stir in the sugar, cinnamon and blackberries.

Mix together all the wet ingredients and combine very gently and quickly with the dry ingredients – the mixture will look quite lumpy and unappetising.

Spoon the mixture into the cases and sprinkle the streusel topping on top.

Put in the oven for about 15-25 minutes until risen and golden brown – eat immediately!