• naaashiokai

Homemade Blueberry Muffins

Golden, sweet and packed full of fresh blueberries! Yum!

Yield: [15 muffins]

Prep time: [10 mins]

Total time: [50 mins]


Plain flour | 350 g

Baking powder | 3 tsp

Salt | pinch

Castor sugar | 200 g

*Buttermilk | 250 ml

Vanilla extract | 1 tsp

Eggs | 2 eggs

Blueberries | 225 g

Demerara sugar | 1 tbsp.

Sunflower oil | 120 ml

*Tip! To make buttermilk, add 1.5 tablespoons of lemon juice to 250 ml of milk. Stir to combine and leave to sit out for roughly about 5 minutes until the milk begins to curdle.


Preheat the oven at 220°c/gas mark 7. Fill a muffin tray with muffin cases and set aside. In a large bowl, mix together the flour, baking powder, salt and caster sugar. In a separate bowl or jug, whisk together the eggs, buttermilk, oil and vanilla extract. Pour the milk mixture into the flour mixture and gently fold until just combined. Add 170 g of blueberries to the batter and continue mixing until fully combined. Take care not to overwork the mixture as too much stirring will cause the muffins to be thick and chewy.

Using a spoon or ice-cream scoop, divide the mixture evenly between the muffin cases. Fill them up about ¾ of the way to avoid overflow when rising inside the oven. Add the left over blueberries on top of each muffin then sprinkle over each muffin with brown sugar.

Place the muffins into the oven and immediately turn down the heat to 180ºC. Bake the muffins for 25 minutes until risen and golden. To check if the insides of the muffins are ready, insert a toothpick into the centre of each muffin, if the toothpick comes out clean, the muffins are ready.

Allow the muffins to cool in the muffin tray for about 10 minutes before removing. After removing, allow the muffins to cool completely before serving.



© 2020 breakfast_by_moi

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