Jo Wheatley’s blueberry muffin loaf recipe

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6 - 8






30 min


1 hr

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
  • ½tsp 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


  • Preheat oven 180°C/350°F/Gas Mark 4.

  • 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.

  • To make the loaf, sieve the flour and bicarbonate of soda into a bowl, add both of the sugars and mix well.

  • Melt the butter, leave to cool slightly and then mix with the milk, egg and vanilla extract and whisk until smooth.

  • 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.

  • 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.

Top tip for making Jo Wheatley’s blueberry muffin loaf

This loaf would make a delicious breakfast or brunch option

Click to rate
(134 ratings)
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