Jo Wheatley's blueberry muffin loaf

(35 ratings)

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blueberry muffin loaf jo wheatley
blueberry muffin loaf jo wheatley
  • Serves: 6-8

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This blueberry muffin loaf from Great British Bake Off winner Jo Wheatley has a crispy crunchy topping and a light airy sponge which makes it a real taste sensation.


For the topping:
  • 25g plain flour
  • 20g unsalted butter, diced
  • 20g caster sugar

For the muffin:

  • 200g self-raising flour
  • tsp bicarbonate of soda
  • 75g soft brown sugar
  • 50g caster sugar
  • 70g unsalted butter, melted
  • 160ml full-fat milk
  • 1 large egg
  • 1 tsp vanilla extract
  • 130g blueberries
You will also need:
  • a greased 900g loaf tin, the base and ends lined with a strip of buttered baking parchment

This loaf would make a delicious breakfast or brunch option


  1. Preheat oven 180C/350F/Gas Mark 4.
  2. Make the topping first. Tip the flour, butter and sugar into a bowl and, using your fingers, rub the butter into the flour until it resembles a crumble mixture.
  3. To make the loaf, sieve the flour and bicarbonate of soda into a bowl, add both of the sugars and mix well.
  4. Melt the butter, leave to cool slightly and then mix with the milk, egg and vanilla extract and whisk until smooth.
  5. Make a well in the centre of the dry ingredients and pour in the milk and egg mixture. Using a large metal spoon, fold the two mixtures together until only just combined. Fold the blueberries into the mixture, making sure not to overwork the batter as this will result in a heavy sponge.
  6. Carefully spoon the mixture into the prepared loaf tin, scatter over the crumble topping and bake on the middle shelf of the preheated oven for about 1 hour or until golden, well risen and a skewer inserted into the middle of the cake comes out clean.

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(35 ratings)

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