butter crumble:

4 tablespoons plain flour

1 tablespoon caster sugar

1 pinch salt

30g unsalted butter

muffin batter

115g unsalted butter

250g caster sugar

1/2 teaspoon salt

2 eggs

225g plain flour

2 teaspoons baking powder

110g semi skimmed milk

150g blueberries (lightly dusted in plain flour)

165g mango (peeled, seeded and diced)


  1. preheat oven to 190*c, prepare cake tins with 14 muffin cases
  2. combine the flour, sugar, salt and butter together for the butter crumble and set aside
  3. in a large mixing bowl: beat unsalted butter sugar and salt for batter mix
  4. once light and fluffy beat in the eggs – one at a time making sure the first one is completely mixed in before adding the second
  5. once combined and fluffy fold in the sifted flour and baking powder
  6. after this is bound together alternate adding the milk and the butter crumble until both have been completely added to the muffin batter – this shouldnt be completely smooth as the butter crumble will melt into the batter in the oven
  7. add in the blueberries (coated in flour so they dont sink) and the mango
  8. carefully spoon mixture into muffin cases
  9. bake for 25-35 mins – they should be golden and the tops should be springy when lightly pressed
  10. leave to cool and enjoy!

other fruit can be used – i find theyre a fun and healthy way to use up any fruit that might be old in the fridge

keep smiling & stay safe


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