Recipe of the Week: Blueberry Muffins

by | 14 April, 2017

Alexandra Blagdon, seasonal chef for Morgan Jupe, shares some of her top recipes from the chalet kitchen so you can recreate the mountain magic.

This week Alex offers a throwback to “Grandma’s house”, recalling fond memories of a childhood comfort: muffins and milk.


Alex’s muffins are quick and easy to make; her recipe has perfect harmony between a crunchy crumb and a moist interior. They’re sure to give you the authentic North-American-diner experience and are best enjoyed with milk!!




  • 1/3 cup sunflower oil
  • 1/2 cup whole milk
  • 1/2 cup light brown sugar
  • 1 egg
  • 1 tsp vanilla


  • 1 1/2 cups flour
  • 2 tsp baking powder
  • 1/4 tsp salt


  • 1 cup blueberries




  • 1/3 cup cold butter
  • 1/2 cup flour
  • 3/4 cup sugar
  • 2 tsp cinnamon


Preheat the oven to 200º and line eight muffin tins.


Whisk together the oil, milk, sugar, vanilla and egg. In a separate bowl, mix together the flour, baking powder and salt. Pour the wet ingredients into the dry and mix with a wooden spoon. When it’s half-mixed, add the blueberries and mix until just incorporated. (Over-mixing will result in dense muffins!)


Divide the mix into eight muffin cases, filling them at least 3/4 full.


For the topping, mix together the flour, sugar and cinnamon. Grate in the butter and rub together with your fingers to a coarse crumb. Divide this between the muffins and sprinkle on top of each.


Bake the muffins for 20-25 minutes or until golden brown and a toothpick comes out clean when inserted into the centre.


Allow to cool and enjoy with a tall glass of milk!

Checkout Alex's blog and instagram account @alleyb09

Why not have a go at Alex’s recipes at home? Please tag @morganjupechalets and @alleyb09 on Instragram or find us on Facebook /morganjupe and let us know how it goes.