Blueberry Muffins

Summer’s coming – and the blueberries are here!  Time to make Blueberry Muffins.

Blueberry Muffins

I was at our local farmers market the other day, and imagine my delight when I saw fresh blueberries on sale – sweet, plump and delicious – the biggest blueberries I’ve ever seen. I couldn’t wait to get them home and turn them into Blueberry muffins – what a treat.

As quick and easy as a ready-mix

This muffin recipe is as quick and easy as a ready-mix, but it tastes way better. You don’t even have to cream the butter and sugar together. Just melt the butter in the microwave and mix it into the flour and sugar with the buttermilk and eggs. One quick mix and you are ready to add the blueberries. Spoon into paper baking cases in a muffin tray and sprinkle with brown sugar – job done!

Ingredients for Blueberry Muffins

Whenever I read a recipe I like to have a look at the ingredients to see whether I have everything I need. To make it easy for you – I’ve listed the ingredients below. You can get the full list of ingredients and quantities in the printable recipe card further down in the post.

• Self-raising flour – if using plain flour add 2 teaspoon baking powder.
• Sugar
• Butter – melted in the microwave and allowed to cool
• Buttermilk
• Eggs – beaten
• Blueberries – rinsed under cold water
• Brown sugar – for sprinkling on top

How to make blueberry muffins

• Preheat oven to 200C / 400 F / Gas mark 6) . Always pre-heat the oven you you can get an accurate cooking time at the correct temperature.
• Line a muffin tin paper baking cases.

Mix the muffins

• Sift the flour into a mixing bowl. Add the sugar and mix together lightly
• Mix the beaten egg and melted butter/margarine with the buttermilk and add to the dry ingredients.
• Mix lightly to combine. Don’t overmix – it’s OK if the mixture is still a little lumpy.
• Add the blueberries and fold through gently. Don’t mix too vigourously or the blueberries may break.

Bake the muffins

• Spoon the mixture into the prepared muffin tin and sprinkle with the brown sugar
• Place the muffin tin in a preheated oven and bake for approximately 20 minutes until a skewer inserted into one of the muffins comes out clean.

Tips for perfect muffins

• Always sift the dry ingredients.  This helps to ensure a light muffin by aerating the flour.
• Beat the liquid ingredients lightly together in a jug and pour into a well in the centre of the dry ingredients.
• Stir the mixture gently with a wooden spoon until just combined. A lumpy mixture is fine. If you overbeat the mixture the muffins will become ‘rubbery’ once cooked.
• You can test the muffins are cooked by inserting a skewer into the centre. If it comes out clean the muffins are ready. Alternatively, press a muffin gently with your finger – if it feels firm and springs back then they are done.
• Don’t leave the muffins in the tin for too long as trapped steam will cause the bottoms to become soggy.
• To prevent muffins from sticking to the tray, use paper baking cases

If you like these muffins, why not try my apple and oat muffins too. They make the perfect breakfast-on-the-go for when you are in a hurry.

Or if you are looking for a quick and easy scone recipe, try Lemonade Scones. They are made with only 3 ingredients, and one of them is a glass of lemonade!

Chelsea buns – crammed with sultanas and cinnamon, and covered in a sticky glaze are my all time favourite.

Equipment

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You probably have all of this equipment in your kitchen already. In case you are missing something, I’ve included some handy links to items on Amazon that you may find useful.

• Mixing bowls
• Muffin tin – a 12-hole tin is ideal. Make sure to use a deep muffin tin, not a shallow cupcake tin.
• Wooden spoon or spatula – for mixing
• Paper baking cases
• Cooling rack – essential to let the air circulate around the cooked muffins, to prevent the bottoms becomming soggy.

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Recipe – Blueberry Muffins

Print Recipe Pin Recipe

Blueberry Muffins

Classic blueberry muffins with a crunchy sugary topping

Prep Time10 mins

Cook Time20 mins

Course: Baking, Dessert

Cuisine: Any

Servings: 12 muffins

Calories: 180kcal

Author: VJ

Ingredients

• 300 g (2½ cups) Self-raising flour
• 150 g (¾ cup) Sugar
• 80 g (⅓ cup) Butter melted
• 250 ml (1 cup) Buttermilk
• 2 medium Eggs
• 1 cup Blueberries
• 3 Tablespoons Brown sugar for sprinkling on top

Instructions

• Preheat oven to 200°C (400°F / Gas mark 6)
• Line a 12-hole muffin tin with paper baking cases
• Sift the flour into a mixing bowl. Add the sugar and mix together lightly
• Mix the beaten egg and melted butter/margarine with the buttermilk and add to the dry ingredients
• Mix lightly to combine.
• Add the blueberries and mix through.
• Spoon the mixture into the prepared muffin tin and sprinkle with the brown sugar
• Place the muffin tin in a preheated oven and bake for approximately 20 minutes until a skewer inserted into one of the muffins comes out clean.

Notes

Don’t overmix the batter.  It’s perfectly OK to have a few lumps.

Mix the blueberries in carefully to avoid breaking them.

I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only.  If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

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