Blueberry Muffins

Estimated nutrition per serve: 230 kcal · 4g protein · 35g carbohydrate · 8g fat. Calculated from standard USDA reference values for the ingredients listed; an approximate guide, not a lab analysis.

01Ingredients

02Method

Preheat the oven to 190C (170C fan) and line a 12-hole muffin tin with paper cases.
Whisk the flour, baking powder, salt and sugar together in a large bowl.
In a jug, whisk the egg, milk, melted butter and vanilla together.
Pour the wet mixture into the dry and fold gently with a spatula until just combined. A few lumps and streaks of flour are fine.
Fold in the blueberries, using them straight from the freezer if frozen. Spoon the batter into the cases, filling them nearly to the top.
Bake for 20-25 minutes until golden and a skewer comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack.

03Notes & substitutions

Toss frozen berries in a spoonful of the flour first so they stay suspended and do not bleed colour.
Sprinkle raw sugar over the tops before baking for a crunchy, sparkling finish.
Add the zest of a lemon or orange for a fresher flavour.
Swap the blueberries for raspberries, chopped strawberries, blackberries or chopped stone fruit.
Use a similar amount of yoghurt in place of the milk for extra tenderness.

04Common mistakes

Overmixing — beating the batter develops the gluten and makes tough, tunnelled muffins; fold until just combined.
Opening the oven early — a sudden drop in heat makes the domes sink; wait until at least 18 minutes.
Using melted butter that is too hot — it can start to cook the egg; let it cool for a few minutes first.
Under-filling the cases — muffin batter needs to be filled nearly to the top to get a domed crown.

05Storage & leftovers

Room temperature

Airtight container, up to 2 days.

Fridge

Up to 5 days, though they can dry out; warm for 10 seconds in the microwave.

Freezer

Freeze individually wrapped for up to 3 months, and thaw at room temperature or in the microwave.

More About This Recipe

06Ingredient notes

Blueberries. Frozen blueberries are used straight from the freezer and can be a good use of a glut you froze yourself. Smaller berries distribute more evenly

Baking powder. It is the only raising agent here, so check it is in date; old baking powder gives flat muffins

Melted butter. Gives a tender, moist crumb and a rich flavour. Cool it so it does not scramble the egg

Milk. Provides the moisture. Buttermilk or yoghurt thinned with milk gives a softer, tangier crumb

07Troubleshooting

Muffins are dense. The batter was overmixed or the baking powder was old - fold gently and check the date.
Berries sank to the bottom. The batter was too thin, or the berries were not tossed in flour.
Muffins are dry. They were overbaked - start checking at 18 minutes.
Tops are flat. Fill the cases fully, and start the bake in a properly preheated oven.

Frequently Asked Questions

Can I use frozen blueberries?

Yes - add them straight from the freezer, and bake a couple of minutes longer if needed.

Can I make these into a loaf?

Yes - bake in a lined loaf tin at 170C for 45-55 minutes, testing with a skewer.

How do I get tall domed tops?

Fill the cases right to the top, do not overmix, and start in a hot oven. Some bakers start at 200C for 5 minutes, then reduce to 180C.

Can I make them with less sugar?

Yes - drop it to 100g, though the crumb will be slightly less tender and golden.