Recipes // The one with the blueberry muffins

I have a confession. I hate muffins. Well, that’s not entirely accurate, I hate shop bought muffins. Especially the blueberry ones. I’m not crazy about how heavy the cake is, how synthetic the blueberry taste is or how overwhelming sweet they can be. For years I didn’t eat muffins because I’d resigned them to a (very short) list of “baked goods that aren’t worth the calories” All that changed when I came across a recipe in a magazine years ago and decided to give baking them at home a go. The rest is history as they say. I’ve baked and baked these, tweaking the original recipe ever so slightly and ending up with the most perfect recipe (if I do say so myself), which I am now sharing with you! As muffins are a very American treat I’ve even included American cup measurements for anyone without a set of scales although you will get a better bake the more accurate you are with ingredients.

Nicole’s Blueberry Muffins


  • 125g (1/2 cup) unsalted butter, melted and cooled slightly
  • 2 medium eggs
  • 125ml (1/2 cup/) milk (I used red top skimmed)
  • 225g (2 cups) plain flour (in America this is usually called unbleached all-purpose flour)
  • 175g (3/4 cup) plus 1 tsp sugar extra for sprinkling
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 300g (2 & 1/2 cups) blueberries


  1. Heat oven to 190°C (375°F). Line a 12 cup muffin pan with paper liners. I like the white ones from Sainsbury’s.
  2. Whisk butter, eggs and milk in a bowl or jug.
  3. Combine flour, sugar, baking powder and salt in another bowl or jug.
  4. Stir wet ingredients into dry ingredients and then fold in berries. Try not to bash them too much or you will end up with a very purpley batter and not the distinct marbley effect you can see in my pics.
  5. Divide the batter evenly among muffin liners; sprinkle with remaining 1 tsp sugar (you might need a little more if you like a good crunch like I do!).
  6. Bake until the muffins are golden brown and a skewer comes out clean, about 25 to 30 minutes.
  7. Leave to cool slightly and then tuck in!


  • I have successfully swapped the butter for Stork baking block.
  • I’d highly recommend investing in an over thermometer. I was surprised to see my oven is actually about 30°C hotter than the dial shows.
  • You can use fresh or frozen berries. We are *those* people that stockpile reduced fruit at the supermarket (I love a yellow sticker!) and this is such a handy recipe to use up things you usually have in the house especially if you have the fruit in the freezer.
  • My favourite way to eat these is still a bit warm from the oven but they do keep well for at least a day after baking and do taste nice cold too.

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