Blueberry Muffins
Serves 12·Added 5 May 2026 by Tom Melhuish
SnackVegetarian
Ingredients
| 75 | g | unsalted butter |
| 200 | g | plain flour |
| 1/2 | teaspoon | bicarbonate of soda |
| 2 | teaspoons | baking powder |
| 75 | g | caster sugar |
| 1 | pinch | salt |
| 200 | ml | buttermilk(or 100g yoghurt and 100ml semi-skimmed milk) |
| 1 | large | egg |
| 200 | g | blueberries |
Method
1.Melt the butter, and set it aside to cool for a little. Preheat the oven to 200°C/gas mark 6.
2.Combine all the dry ingredients in a bowl.
3.In a measuring jug, beat together the buttermilk (or yoghurt and milk), egg and melted butter.
4.Using a wooden spoon and a light hand, pour the wet ingredients into the dry and mix gently to combine. Don't worry about lumps.
5.Fold in the blueberries, keeping mixing to a minimum.
6.Spoon into the muffin cases (a 12-bun muffin tray lined with 12 paper cases) and bake for 20 minutes, by which time the muffins should be risen and golden and firm on top.
Recipe Notes
AI · may be inaccurate
Substitutions
- buttermilk → 100g yoghurt and 100ml semi-skimmed milk (availability)
Serving suggestions
- orange zest
Tips
You can weigh out all the dry ingredients, leave them in a clingfilmed bowl overnight, and measure out the liquids into a jug which you can keep covered in the fridge.
Comments
Sign in to leave a comment.