Ultimate blueberry muffins
Serves: 12
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
Ultimate blueberry muffins
Recipe by Sarah Cook
Frozen blueberries are a good-value substitute in this recipe. Add whole berries to the batter straight from frozen so that the colour doesn’t ‘bleed’
Serves: 12
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
292Kcal
Fat
12gr
Saturates
7gr
Carbs
40gr
Sugars
16gr
Fibre
2gr
Protein
5gr
Salt
0.6gr
Sarah Cook
Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.
Sarah Cook
Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.
Ingredients
- 300g frozen or fresh blueberries (if using frozen, defrost just 150g to crush, and leave 150g frozen)
- 1 tsp lemon juice
- 140g golden caster sugar
- 325g ‘00’ flour (or plain), plus ½ tsp
- 3 tbsp cornflour
- ¼ tsp fine sea salt
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- 120g buttermilk
- 120g double cream
- 80g butter, melted and cooled
- 1¼ tsp vanilla extract
- 2 medium eggs
- 2 tsp granulated or demerara sugar, for sprinkling
Step by step
- Preheat the oven to 190°C, fan 170°C, gas 5 and line a 12-hole muffin tin with paper cases. Use a fork or potato masher to crush 150g of the blueberries with the lemon juice and 2 teaspoons of the caster sugar – you want totally squashed berries, but don’t mash so much you end up with only pulp. Set aside a handful of the remaining blueberries for the tops and toss the others with ½ teaspoon of flour. Sift the rest of the flour with the cornflour, salt, baking powder and bicarb into a mixing bowl. Stir in the remaining caster sugar.
- In a jug, whisk together the buttermilk, cream, melted butter and vanilla. Whisk in the eggs. Mix the wet ingredients into the dry until just about combined, then fold in the crushed blueberries followed quickly by the floured whole blueberries.
- Divide the mixture among the muffin cases and add the reserved blueberries to the tops. Sprinkle generously with the granulated or demarara sugar and bake for 22-24 minutes until well risen and golden on top – a skewer inserted into a spongey bit should come out clean. Cool in the tins for 10 minutes, then transfer to a wire rack to cool completely (or eat when they’re still just warm). These will also freeze well.
