Crystelle Pereira’s blueberry ginger crumble muffins recipe

Brighten up your day with these delicious fruit-packed blueberry ginger crumble muffins from Bake Off star Crystelle Pereira.

blueberry ginger crumble muffins
Aaron Graubart

MAKES 12

CRUMBLE
20g plain flour
20g porridge oats
1 tsp ground ginger
20g demerara sugar
20g caster sugar
Pinch of salt
40g unsalted butter, chilled
20g flaked almonds

MUFFINS
200ml unsweetened soya milk
1 tsp apple cider vinegar
300g self-raising flour
135g caster sugar
2 tsp ground ginger
1⁄2 tsp salt
2 medium eggs
90ml olive oil
2 tsp vanilla extract
3 bulbs stem ginger (about 55g) and 4 tbsp stem ginger syrup
115g blueberries

  1. Preheat the oven to 180C/160C fan/gas 4; line a 12-hole muffin tin with cases (or squares of parchment paper for a more bakery-style look).
  2. Make the crumble: in a bowl, combine the flour, oats, ginger, both sugars and salt. Cut the cold butter into cubes and use your fingers to rub it into the dry ingredients to create a crumble texture. Finally, toss through the flaked almonds. Chill while you make the muffin batter.
  3. In a bowl, combine the soya milk with the apple cider vinegar and leave to one side to curdle. In a separate bowl, add the flour, sugar, ginger and salt, then mix until well combined.
  4. To the soya milk mixture, whisk in the eggs, olive oil, vanilla and stem ginger syrup. Make a well in the dry ingredients and slowly pour in the milk mixture, whisking continuously until almost no lumps remain. Finally, finely dice the stem ginger and add this to the batter along with the whole blueberries, and fold in gently with a spatula.
  5. Use an ice-cream scoop or two tablespoons to spoon the mixture into the muffin liners. Sprinkle 2 heaped teaspoons of crumble mixture on top of each then bake for 25 minutes until golden and a skewer comes out clean when inserted at the centre.
  6. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.