Blueberry Muffins

Prep: 10 mins | Bake time: 30 mins

Bakery Style Blueberry Muffins

You ain’t got ‘nuffin’ on these Blueberry Muffins. This is such a simple and easy to make recipe, which is why I’ve always got a tin of muffins in my house… sometimes it’s just tricky knowing what flavour to do next!

How to make the best muffins

1. Muffins like it best when the oven is hot, so make sure you follow the recipe’s oven temperature instructions otherwise you won’t get the beloved muffin top. If your muffin is browning, but a toothpick still comes out wet when testing - don’t panic! Simply turn the oven temperature down and ensure the tray is in the centre of the oven.

2. If you’re not using the entire muffin tray, keep the heat evenly distributed by filling any empty cups with a small amount of water.

3. Make sure you’re not over-mixing the batter. Over-mixing the batter can lead to dense muffins, when really all you want is a nice fluffy and soft muffin. It’s ok if there are a few lumps in the batter - better to under-mix than over-mix!

4. Fill the muffin cases to 2/3 full. You’ll want the muffins to rise properly without overflowing. You might be concerned that they’ll overflow when 2/3 full because there’s self-raising flour and baking powder, but they actually hold very sturdy top which creates a lovely muffin top.

Blueberry Muffins

Type: Cake

Author: Thea Bakes

Prep Time: 10 minutes

Bake Time: 30 minutes

Servings: 12

Ingredients

• 100g unsalted butter (melted)
• 100g golden granulated sugar
• 100g brown sugar
• 2 eggs
• 100g greek yoghurt
• 1tbsp baking powder
• 250g self-raising flour (sifted)
• Handful of blueberries (as many or little as preferred)
• Jar of blueberry jam/conserve

Method

How to make blueberry muffins

Preheat the oven to 220C and line your muffin tin with 12 muffin cases.

In a mixing bowl, whisk together the melted butter and sugar.

Whisk in the eggs, followed by mixing in the greek yoghurt and buttermilk until combined.

Add the flour and baking powder, folding the dry ingredients into the wet mixture.

Time to add in the flavour! Toss the blueberries in flour to stop them from sinking to the bottom. If they're big blueberries, I would recommend chopping them up into smaller pieces because they'll sink if they're too heavy.

Using a spoon or ice cream scoop, evenly distribute the mixture into each muffin case. Then add half a tsp of Bluberry jam/conserve to each muffins and use a skewer to swirl this into the batter.(Optional) Sprinkle some brown sugar on top of each muffin to add a crunchy texture.

Bake for 10 minutes at 220C and then reduce the temperature to 200C to bake for the remaining 20 minutes. Allow to cool. Every oven is different, so I recommend inserting a skewer or cake tester to see if the muffins are cooked in the middle.

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