Pull-apart blueberry muffin bread
- Preparation and cooking time
- Total time
- Easy
- Makes 10-12 bruffins
Skip to ingredients
- 550g plain flourplus extra for dusting
- 1 tsp bicarbonate of soda
- 2 tsp ground cinnamon
- 25g butterchilled and diced
- 85g caster sugar
- 200g blueberries
- 300ml buttermilk
- 150ml whole milk
- 2 tsp vanilla paste or extract
CRUMBLE
- 35g plain flour
- 25g granulated or demerara sugar
- 1 tsp ground cinnamon
- 25g buttermelted
Nutrition: per serving
- kcal275
- fat4.7g
- saturates2.8g
- carbs50g
- sugars12.7g
- fibre2.6g
- protein6.3g
- salt0.8g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6 and dust a large baking sheet with a little flour.
step 2
Tip the flour, 1 tsp salt, bicarb and cinnamon into a large mixing bowl. Rub in the butter cubes with fingertips until you can’t feel any more lumps. Stir in the sugar, followed by the blueberries.
step 3
Whisk together the buttermilk, milk and vanilla. Drizzle over the dry ingredients, then stir with a big palette knife to combine the dough with as little work as possible. It will be very soft and sticky, so dust your hands with more flour, then grab varying sized handfuls of dough, pat gently to smooth into rough roll shapes, then arrange on the baking sheet so the dough balls are just touching each other. Make a rough rectangle shape out of the dough, aiming for 8-10 rolls.
step 4
Mix together the crumble ingredients, then sprinkle over the tops. Bake for 25-30 minutes until golden and crusty. Leave for 10 minutes to cool a little, then serve straightaway (or preferably on the same day) with lots of salted butter.
