MrsDrWho requested a muffin loaf. She had seen it on a food channel and was desirous of trying one. I found this recipe by searching and it is by British Bake Off winner Jo Wheatley. I whipped up the muffin batter in no time flat, but it does take an hour to bake, so if you are after instant gratification muffins, stick to the individual ones.
I made no changes whatsoever to the recipe, other than using a long, rather than a loaf, tin. The crumble sprinkled on top just disappeared into the muffins, so I probably wouldn't bother with that next time. The muffin loaf is moist and both MrsDrWho, and her mum, declared it delicious.
The temperatures have finally dropped and we have had a few days to recover, which is why I can bake again. Also, MrsDrWho officially returns for the 2018 school year this week and I like to bake her consolation cakes. Not that she doesn't love teaching, it is the consistently getting up early that is the hard part.
Blueberry Muffin Loaf serves 6-8
For the muffin loaf:
- 200g self raising flour
- 1/2 tspn bicarbonate of soda
- 75g brown sugar
- 50g caster sugar
- 75g butter, melted and cooled
- 1 egg
- 160ml milk
- 1 tspn vanilla extract
- 130g blueberries, fresh or frozen
For the Crumble topping:
- 20g butter
- 25g plain flour
- 20g caster sugar
Preheat the oven to 180*C or 160*C fan-forced and grease and line a 900g loaf tin.
To make the crumble topping, put all the ingredients into a bowl and rub together until they make a crumble mixture. Set aside.
Sift the flour, bicarb and sugars into a large bowl and mix.
In another bowl or jug whisk together the milk, egg, vanilla and cooled butter.
Make a well in the centre of the dry ingredients and pour in the wet.
Mix gently and sparingly until the batter just comes together, then add the blueberries and mix to distribute.
Spoon the muffin batter into the tin, smooth the top and sprinkle over the crumble. Bake for about an hour. The muffins are cooked when the top springs back, they have come away from the sides of the tin, and of course a skewer poked into the centre comes out clean.
Cool, slice and serve. As with most muffins, this loaf won't keep for very long and is best eaten within the first two days. I suspect warm from the oven with butter is best!!