Easy Blueberry Muffins
Follow this easy recipe to bake the best bakery-style Blueberry Muffins!
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Ingredients
- 300 grams Self-raising flour or 300g plain flour + 2 tsp baking powder
- 180 grams Golden caster sugar or white caster sugar
- 1 teaspoon Baking powder
- 80 grams Vegetable oil
- 2 medium Eggs at room temperature
- 250 millilitres Buttermilk or 150ml milk + 150ml sour cream
- 2 teaspoons Vanilla extract
- 150 grams Blueberries fresh or frozen
- 40 grams Demerara or granulated sugar
Instructions
- Preheat the oven to 220°C fan/240°C conventional. Line every other hole of a muffin tin with liners. This recipe makes 9 regular-sized muffins, or 6 jumbo-sized muffins.
- In a large bowl, stir the flour, sugar and baking powder together to combine. Make a well in the middle and set aside.300 grams Self-raising flour, 180 grams Golden caster sugar, 1 teaspoon Baking powder
- In a separate bowl, whisk the oil, eggs, buttermilk and vanilla extract together.80 grams Vegetable oil, 2 medium Eggs, 250 millilitres Buttermilk, 2 teaspoons Vanilla extract
- Pour the wet ingredients into the dry. Fold until the mixture is just combined. Take care not to overmix, a lumpy mixture with lots of air bubbles is what you're looking for.
- Add a heaped tablespoon of plain mixture into each muffin liner to create a sturdy base (this will stop the blueberries from sinking).
- Wash the blueberries (reserve a handful for later) and toss in a tablespoon of flour until well coated. Gently fold them into the mixture.150 grams Blueberries
- Divide the mixture evenly between the liners, filling each one to the top. Leave the unbaked muffins to rest on the countertop for 20 minutes* whilst the oven finishes pre-heating or you tidy up. This gives the raising agent in the mixture time to react, meaning fluffier muffins with bakery-style domed tops. It also gives the flour time to fully hydrate, making a thicker mixture that will keep those blueberries in place! *You can also cover the bowl with clingfilm and chill in the fridge for a few hours or overnight.
- Optional: Dot each muffin with a few extra blueberries and sprinkle over a little demerara or granulated sugar (the kind you'd put in your tea!). This way you're guaranteed to see juicy berries peeking out of the tops and the sugar will add a little sweet crunch.
- Pop the muffins in the oven on the middle shelf. Bake for 6 minutes at 220°C fan, then with the oven door closed, reduce the temperature to 180°C fan and bake for a further 18-20 minutes. Your blueberry muffins should look golden brown, have risen tall and domed on top.
- Let the baked muffins sit in the tin for 5 minutes, then lift them out onto a wire rack and leave to cool for another 30 minutes. Muffins are best enjoyed warm and freshly baked, but they will keep for 1-2 days at room temperature in a baking tin. Or, 4-5 if stored in the fridge.
