Summer SURPRISES

For a weekend treat, try these classic bakes with a twist

Blueberry crumble muffins

With juicy fruit and a tasty crumble topping, you can't beat one of these with a cuppa.

MAKES 12 PREP 20 mins COOK 25-30 mins

1 Heat the oven to 200C Fan/Gas 7. For the For the crumble topping, using your fingertips, rub the butter into the flour. Once the mixture starts to clump, stir in the cinnamon, sugar, pumpkin seeds and pecans. Chill.

2 For the muffins, put the flour, sugar 25 and baking powder into a large bowl with a pinch of salt. Toss through the blueberries.

3 In a separate bowl, beat together 3 the eggs, til band, heat together the eggs, milk and melted butter. Make a well in the flour mix, then pour in the egg mixture. Stir briefly, until smooth and combined.

4 Divide evenly between the muffin cases and top each with the crumble mix. Bake for 25-30 mins or until well risen and golden.

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