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
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.
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.
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!
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.