Blueberry, Lemon & Cardamom Crumble Muffins + A Blog Birthday

Whoops! I missed my blog's birthday. I've been writing on here since January 2011 and I totally forgot to celebrate. Better late than never eh?

I have in truth struggled on and off with writing here. Why? Well, a lot of it was down to having very little time, real life got in the way and on more than one occasion, I felt that I wasn't good enough, that everyone else was so much better at this than me and why did they get all the comments and followers? In the last year or so, I've shaken those feelings off. You can't compare your life or blog to anyone else's. It doesn't matter how many comments or followers you have, just appreciate each and every one. And I absolutely do. So I thank you for popping by here and reading, following, commenting, liking and all your kind words on social media too. 

This year I've decided to try some new things with the blog and most of them will revolve around my love of the North.  I've embarked upon a series of collaborations that I'm hoping you will like to get involved with too over the coming months. (I'll share more on these soon as they are a work in progress!). And I have plenty of days out and camping trips planned in Yorkshire, Cumbria and Northumberland that I'll be sharing here. 

And finally every Thursday I plan to share a 'A Bake for the Weekend'. It will be mostly cake based, but I will throw in the odd savoury one too. I'd love it if you'd like to share your bakes over on Instagram by using the hashtag #abakefortheweekend. It can be any recipe you like. Sweet or savoury and I'll pick a favourite once a month. The winner will even get a little prize! 

Thank you again for all your loyal support. Jen x

A Bake for the Weekend: Blueberry, Lemon and Cardamom Crumble Muffins

Ingredients for the crumble topping:

2 tbsp plain flour

2 tbsp granulated sugar

1/2 tsp ground cardamom (I use the pods and crush them)

A pinch of salt

25g cold unsalted butter, chopped

Ingredients for the muffins:

100g unsalted butter

100ml natural yoghurt

zest from one lemon

2 medium sized free range eggs

135g granulated sugar

180g plain flour

2 tsp baking powder

Pinch of salt

150g blueberries

Method - crumble topping:

In a small bowl, stir together the flour, sugar, salt and cardamom. Add the butter and mix with your hands until the mixture becomes crumble like. Put the bowl in the fridge whilst you prepare the muffins. 

Method - muffins:

Pre-heat the oven to 200 degrees C. Line a muffin tin with twelve paper cases. In a small saucepan, melt the butter, yoghurt and the lemon zest. In a separate bowl (or in an electric mixer), beat the sugar with the eggs until they are light and fluffy, then add the melted butter mixture. In another bowl, mix the flour, baking powder and the salt. Stir into the wet ingredients and fold gently. Add the blueberries and fold once more. Fill the paper cases about three quarters full with the mixture and then sprinkle the crumble topping over them. Bake for twenty minutes.