Blueberry Muffins

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

Big fat juicy blueberries

I was at our local farmer’s 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.

Mix up a batch of Blueberry Muffins in no time

This muffin recipe is so quick and easy. 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!

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

Print 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

Author: VJ

Ingredients

• 300 g Self-raising flour
• 100 g Sugar
• 80 g Butter or margarine melted
• 250 ml Buttermilk
• 2 medium Eggs
• 1 cup Blueberries
• 3 Tablespoons Brown sugar for sprinkling on top

Instructions

• Preheat oven to 200 degrees C (400 degrees F / Gas mark 6)
• Line a muffin tin 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 to 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.