Blueberry crumble muffins from Ottolenghi - The Cookbook (page 211) by Yotam Ottolenghi and Sami Tamimi

Ingredients

lemons
store-cupboard ingredients
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

ellwell on March 28, 2026

For me, the cooking temperature was not hot enough to cook the berries properly nor to Brown the top before the cake was done. The taste was OK but nothing particularly fantastic. If I made them again, I would probably increase the oven temperature about 25° in hopes that they would brown and melt the berries.
Pandan on September 02, 2024

These were fantastic! Maybe even better than the Smitten Kitchen ones. I just wonder how you could possibly fit all of the dough in only 10-12 regular sized muffin tins. I filled mine to the top and got 18 regular sized muffins & 6 mini muffins. I used up all of the streusels this way and forgot to add more blueberries on top. The muffins were still moist two days after baking. I just reduced the sugar in the dough to 300g and added one tablespooon of apple cider vinegar to the milk before adding. Will definetely do again!
Rachaelsb on October 30, 2022

These are delicious. I’m a diehard Smitten Kitchen blueberry muffin fan…but sometimes I like to explore new terrains. These are much lighter both in texture and flavor. They taste like spring!
Sannalee on August 11, 2013

We loved these muffins. I made them as mini muffins - baking time was approx 25 mins. I was also short on fresh blueberries so I supplemented with some rehydrated dried blueberries. You probably only need a 1/4 recipe of the toping (not 1/2).