Blueberry Muffins
Blueberry muffins are a classic we bake with fresh berries in summer and frozen ones the rest of the year. Lemon zest brightens the flavour, and a sprinkle of sugar on top bakes into a thin, crackly crust. We mix the batter only briefly, because a few lumps are the secret to a light crumb.
- Prep
- 15 min
- Cook
- 22 min
- Rest
- 15 min
- Total
- 52 min
- Servings
- 12
- Level
- Easy
- Per serving
- 245 kcal
Ingredients
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What to use instead
You can use 90 ml neutral oil instead of butter for a moister, though less buttery, muffin.
Makes: 12 muffins
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Method
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Step 1: Prepare the tin
Heat the oven to 200°C (400°F) and line a 12-hole muffin tin with paper cases.
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Step 2: Mix the dry ingredients
In a large bowl, mix the flour, 180 g sugar, baking powder, salt and lemon zest. Take out 1 tbsp of the mixture and toss the blueberries in it so they don't sink to the bottom.
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Step 3: Bring the batter together
Beat the eggs with the milk, melted butter and vanilla. Pour into the dry ingredients and fold with a spatula for 15–20 seconds, just until no dry flour remains. Gently fold in the blueberries with a few strokes.
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Step 4: Fill and sprinkle
Divide the batter between the cases, filling them almost to the top. Sprinkle each with sugar for a crunchy crust.
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Step 5: Bake the muffins
Bake for 20–22 minutes, until golden and springy and a skewer from the centre comes out clean. With frozen berries they may need 2–3 minutes longer.
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Step 6: Cool before eating
Leave in the tin for 5 minutes, then transfer to a rack for at least 10 minutes so the berries inside cool a little.
Tips & variations
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Tip
Add frozen blueberries straight from the freezer; thawed berries bleed and turn the batter greyish purple.
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Swap
You can use 90 ml neutral oil instead of butter for a moister, though less buttery, muffin.
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Variation
Swap the blueberries for the same weight of raspberries, chopped pitted cherries or currants.
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Storage
Store in a container lined with paper towel for up to 2 days at room temperature, or freeze for up to 2 months.
Nutrition
| 1 serving | Whole dish 12 servings | |
|---|---|---|
| Energy | 245 kcal | 2,940 kcal |
| Protein | 4 g | 48 g |
| Fat | 8 g | 96 g |
| Carbohydrates | 38 g | 456 g |
Approximate values calculated from standard ingredient data.
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