Andrew’s Perfect Blueberry Muffins

Blueberries are one of my favourite fruits, especially to bake with. And when I came across a large punnet of them in a market stall for £1.50, that was an offer I could not turn down! And the first thing I wanted to make with those were muffins and I have spent time developing my muffin recipe that I can share with you now! These are my Perfect Blueberry Muffins!

This recipe uses the creaming method instead of a more traditional muffin recipe where the dry ingredients are all mixed together, the wet ingredients are all mixed together and the two are combined. The addition of yoghurt makes for a soft, light and moist muffin because of its acidic quality which reacts with the bicarbonate of soda. I like to add cinnamon to the muffin which adds a rounded flavour to the muffins.

I like to use fresh blueberries as they do not bleed as much as frozen blueberries but frozen blueberries can be used instead. Before the muffins go into the oven, I like to put an extra blueberry on top as when it bakes, the juices leak and it makes for an attractive finish. For some texture and decoration, I like to add some nuts on top of the muffins, pictured are some walnuts but I have also sprinkled ground almonds over the top too. The toasted aroma of the nuts works so well with the muffins!

Check out some of my other Perfect recipes on the blog:

Perfect Chocolate Chip Cookies

Perfect Chocolate Brownies

Perfect Oatmeal and Raisin Cookies

  • 100g margarine or unsalted butter, softened
  • 140g caster sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 150g full fat Greek yoghurt
  • 1 tbsp milk, optional
  • 250g plain flour
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • Half a teaspoon of ground cinnamon
  • 140g blueberries, fresh ideally but frozen will work too, plus 12 extra for the top of the muffins
  • Nuts to decorate the top (optional)

Preheat the oven to 180°C fan. Line a 12-hole muffin tin with 12 muffin cases.

In a mixing bowl, cream together the margarine or butter with the caster sugar until it is light and fluffy. Beat in the first egg until incorporated and then add the remaining egg, vanilla extract and Greek yoghurt and mix until the mixture is even. The mixture may look curdled but this doesn’t matter at this point.

Sift in the plain flour, baking powder, bicarbonate of soda and cinnamon and using a spatula, fold the dry ingredients through until they are almost fully incorporated. Lastly, add the blueberries and fold through until the muffin batter is evenly mixed and the blueberries are well distributed. Make sure to scrape to the bottom of the bowl in case some flour has not been mixed in.

Use two spoons to divide the batter between the 12 cases, filling them about two-thirds full. Top each of the muffins with an extra blueberry and any nuts if you are using.

Bake the muffins for around 18 minutes until the muffins are risen, golden brown on top and when a skewer is inserted into the centre, it comes out clean. Allow the muffins to cool in the tin for 10 minutes before moving to a wire rack to cool down fully.

The muffins will keep in an airtight container for up to 3 days.

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