Pull-apart blueberry muffin bread

45 MINUTES | MAKES 10-12 BRUFFINS | EASY

We’re christening this bread/muffin mash-up a bruffin – not as sweet or cakey as a classic muffin, so it makes a great breakfast bake.

plain flour 550g, plus extra for dusting bicarbonate of soda 1 tsp

ground cinnamon 2 tsp

butter 25g, chilled and diced

caster sugar 85g

blueberries 200g

buttermilk 300ml

whole milk 150ml

vanilla paste or extract 2 tsp

CRUMBLE

plain flour 35g

granulated or demerara sugar 25g

ground cinnamon 1 tsp

butter 25g, melted

• Heat the oven to 200C/fan 180C/gas 6 and dust a large baking sheet with a little flour.

• 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.

• 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.

• 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.

PER SERVING 275 KCALS | FAT 4.7G SATURATES 2.8G | CARBS 50G | SUGARS 12.7G FIBRE 2.6G | PROTEIN 6.3G | SALT 0.8G