AmericanBlueberry muffins
Blueberry muffins: tall, golden bakery-style muffins bursting with blueberries under a crunchy sugar top
Blueberry muffins are the morning bake of New England, where wild blueberries grow across Maine in late summer, and they sit by the till of every American coffee shop. This bakery-style version starts in a hot oven so the tops dome high, with a soft, lemony crumb, pockets of jammy berries and a crunchy sugar crust. They contain wheat, egg and milk. Eat them warm for breakfast or with coffee mid-morning. The common mistake is stirring the batter smooth, which makes muffins tough and full of tunnels; fold just until the flour disappears, lumps and all. Doneness: they are ready when the tops spring back and a skewer comes out clean apart from berry juice. Chef's tip: toss the blueberries in a spoonful of the flour before folding them in, so they stay suspended instead of sinking to the bottom.
- Prep
- 15 min
- Cook
- 22 min
- Difficulty
- Easy
- Serves
- 12
- Per serving
- 245 kcal
Ingredients
- 10 oz plain flour
- 5 ½ oz caster sugar
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup milk
- 2 ⅞ oz unsalted buttermelted and cooled
- ¼ cup neutral oil
- 2 eggslarge
- 1 tsp vanilla extract
- 1 tsp lemon zestfinely grated
- 7 oz blueberriesfresh or frozen, not thawed
- 2 tbsp demerara sugar
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Method
0/7 doneStep 1: Heat the oven to 425°F (400°F fan) and line a 12-hole muffin tin with paper cases.
Step 2: Whisk 10 oz plain flour, 5 ½ oz caster sugar, 2 tsp baking powder and ½ tsp salt in a large bowl. Take out 1 tbsp and toss it with 7 oz blueberries.
Step 3: Whisk ¾ cup milk, 2 ⅞ oz unsalted butter, ¼ cup neutral oil, 2 eggs, 1 tsp vanilla extract and 1 tsp lemon zest in a jug.
Step 4: Pour the wet mix into the dry and fold with a spatula about 10 times, until barely combined. Fold in the floured blueberries with two or three more strokes.
Step 5: Fill the cases right to the top and sprinkle with 2 tbsp demerara sugar.
Step 6: Bake for 5 minutes, then turn the oven down to 350°F (325°F fan) and bake for 15–18 minutes more, until domed, golden and springy and a skewer comes out clean.
22 minStep 7: Cool in the tin for 5 minutes, then on a rack. Keep in an airtight box for 2 days.
Nutrition per serving
- Calories
- 245 kcal
- Protein
- 4 g
- Carbs
- 33 g
- Fat
- 11 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does blueberry muffins take?
- About 37 minutes in total: 15 minutes to prepare and 22 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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