For the muffins:

  • 250 g self-raising flour
  • 0.5 tsp bicarbonate of soda
  • 0.5 tsp baking powder
  • 200 g Stilton, Gorgonzola Piccante or Saint Agur
  • 1 large firm pear, peeled, cored and chopped into small pieces
  • 100 g walnut halves, roughly chopped
  • 100 g full-fat Greek yogurt
  • 2 medium eggs
  • 150 ml whole milk

For the topping:

  • 40 g unsalted butter
  • 60 g plain flour
  • 20 g mature cheddar, grated


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. First make the topping. In a bowl, rub together the butter and plain flour until you have a crumbly consistency. Add the grated cheddar and a pinch each of salt and pepper. Mix until combined, then set aside while you make the muffin batter.

  2. 2

    Line a 12-hole muffin tin with muffin cases. Sift the flour, bicarbonate of soda and baking powder into a large bowl. Add a pinch of salt. Break the blue cheese into bite-sized pieces and scatter into the bowl, along with the chopped pear and walnut pieces. Stir to combine. In a jug, whisk together the yogurt, eggs and milk. Pour the mixture in the jug into the dry ingredients and fold in with a large metal spoon until just combined – but don't overwork it.

  3. 3

    Spoon the batter into the prepared muffin cases and sprinkle over the topping. Bake in the preheated oven for 25-30 minutes or until well risen and golden brown. Transfer to a wire rack to cool completely before serving.


    Kitchen secret: for light, airy muffins, be careful not to overmix the batter. Cool muffins on a wire rack, out of the tin, to stop the bottoms becoming soggy.

Nutritional Details

Each serving provides
  • Energy 1156kj 276kcal 14%
  • Fat 17.1g 24%
  • Saturates 7.4g 37%
  • Sugars 2.4g 3%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 1243kj/297kcal

Each serving provides

19.7g carbohydrate 1.6g fibre 10.0g protein

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