Blueberry Muffins

Name: Blueberry Muffins
Total time: 38 min
Yield: 12 servings
Cuisine: american
Ingredients: 300 g Plain flour; 2 tsp Baking powder; 0.5 tsp Bicarbonate of soda; 0.5 tsp Fine salt; 150 g Caster sugar; 240 ml Buttermilk; 120 ml Sunflower oil; 2 piece Egg, large; 2 tsp Vanilla extract; 250 g Blueberries; 2 tbsp Demerara sugar

57 min · 22 min active · makes ~1.25 kg · Medium · American

Tender, generously sized muffins with a soft crumb studded throughout with blueberries. A scattering of whole berries on top and a crust of demerara sugar give each one a slight crunch and a burst of fruit at first bite. They work equally well warm from the tin or cooled on a rack, and produce twelve good-sized portions from a single bowl of batter.

Blueberry Muffins

TOTAL TIME

57 min

ACTIVE TIME

22 min

QUANTITY

~1.25 kg

DIFFICULTY

Medium

CUISINE

American

Who’s eating

Ingredients0/11

Tools0/8

Ingredients

0/11 gathered · 12 servings

300g

2tsp

0.5tsp

150g

240ml

120ml

large2piece

2tsp

250g

2tbsp

#	Quantity	Notes	State
1	300g	—	—
2	2tsp	—	—
3	0.5tsp	—	—
4	0.5tsp	—	—
5	150g	—	—
6	240ml	—	—
7	120ml	—	—
8	2piece	large	—
9	2tsp	—	—
10	250g	—	—
11	2tbsp	—	—

Tools

9 items

Serveware

1 item

Hygiene

Wash your hands after the raw egg.

Procedure

25 steps

1 of 25

Preheat

190°C

⏱ 10 min

2 of 25

Line in the muffin tin

⏱ 1 min

ResultLined muffin cases

3 of 25

Add the plain flour to the mixing bowl

Plain flour · 300 g

⏱ 15s

ResultPlain flour

4 of 25

Add baking powder

Baking powder · 2 tsp

⏱ 10s

ResultPlain flour and baking powder

5 of 25

Add the bicarbonate of soda to the mixing bowl

Bicarbonate of soda · 0.5 tsp

⏱ 10s

ResultPlain flour and baking powder and bicarbonate of soda

6 of 25

Add the fine salt to the mixing bowl

Fine salt · 0.5 tsp

⏱ 10s

ResultFlour mixture

7 of 25

Add caster sugar

Caster sugar · 150 g

⏱ 10s

ResultDry muffin mixture

8 of 25

Stir the dry muffin mixture

Look for

until evenly combined

⏱ 1 min

ResultDry muffin mixtureused in step 16

9 of 25

Add the buttermilk to the jug

Buttermilk · 240 ml

⏱ 15s

ResultButtermilk

10 of 25

Add the sunflower oil to the jug

Sunflower oil · 120 ml

⏱ 10s

ResultButtermilk and sunflower oil

11 of 25

Add a raw egg the 2 eggs

Egg · 2 piece

⏱ 10s

ResultButtermilk, oil and eggs

12 of 25

Wash your hands with soap — you've been handling raw egg

⏱ 30s

13 of 25

Add the vanilla extract to the jug

Vanilla extract · 2 tsp

⏱ 10s

ResultWet muffin mixture

14 of 25

Whisk the wet muffin mixture

Look for

until smooth

⏱ 1 min

ResultWet muffin mixture

15 of 25

Pour the wet muffin mixture into the mixing bowl

Wet muffin mixture · step 14

⏱ 20s

ResultWet muffin mixture

16 of 25

Fold the dry muffin mixture and wet muffin mixture

Look for

until just combined — do not overmix; a few streaks of flour are fine

Dry muffin mixture · step 8 Wet muffin mixture · step 15

⏱ 1 min

ResultMuffin batter

17 of 25

Rinse the blueberries

under cold running water

Blueberries · 250 g

⏱ 30s

ResultRinsed blueberries

18 of 25

Add the rinsed blueberries to the mixing bowl

fold in 200 g; reserve 50 g for topping

Rinsed blueberries · step 17

⏱ 20s

ResultMuffin batterused in step 21

19 of 25

Fold the muffin batter

Look for

until evenly distributed

⏱ 1 min

ResultMuffin batter with blueberries

20 of 25

Divide the muffin batter with blueberries in the muffin tin

fill each of the 12 paper cases evenly

Muffin batter with blueberries · step 19

⏱ 2 min

ResultFilled muffin cases

21 of 25

Scatter the muffin batter over the filled muffin cases

reserved blueberries scattered over tops

Muffin batter · step 18 Filled muffin cases · step 20

⏱ 1 min

ResultFilled muffin cases

22 of 25

Sprinkle the demerara sugar over the filled muffin cases

evenly over all 12 muffins

Demerara sugar · 2 tbspFilled muffin cases · step 21

⏱ 1 min

ResultTopped muffin cases

23 of 25

Bake the topped muffin cases

Look for

19–20 minutes until tops are golden and a skewer inserted into the centre comes out clean

Topped muffin cases · step 22

190°C

⏱ 19 min

ResultBaked muffins

24 of 25

Rest the baked muffins

Baked muffins · step 23

⏱ 5 min

ResultRested muffins

25 of 25

Transfer the rested muffins from the muffin tin onto the wire rack

Rested muffins · step 24

⏱ 1 min

ResultRested muffins

Total Time57 min

#	Product	Tool	Action
1	—	190°C	Preheat⏱ 10 min
2	—		Line in the muffin tin⏱ 1 minResultLined muffin cases
3	300 g		Add the plain flour to the mixing bowl⏱ 15sResultPlain flour
4	2 tsp		Add baking powder⏱ 10sResultPlain flour and baking powder
5	0.5 tsp		Add the bicarbonate of soda to the mixing bowl⏱ 10sResultPlain flour and baking powder and bicarbonate of soda
6	0.5 tsp		Add the fine salt to the mixing bowl⏱ 10sResultFlour mixture
7	150 g		Add caster sugar⏱ 10sResultDry muffin mixture
8	—		Stir the dry muffin mixtureLook foruntil evenly combined⏱ 1 minResultDry muffin mixtureused in step 16
9	240 ml		Add the buttermilk to the jug⏱ 15sResultButtermilk
10	120 ml		Add the sunflower oil to the jug⏱ 10sResultButtermilk and sunflower oil
11	2 piece		Add a raw egg the 2 eggs⏱ 10sResultButtermilk, oil and eggs
12	—	—	Wash your hands with soap — you've been handling raw egg⏱ 30s
13	2 tsp		Add the vanilla extract to the jug⏱ 10sResultWet muffin mixture
14	—		Whisk the wet muffin mixtureLook foruntil smooth⏱ 1 minResultWet muffin mixture
15	Wet muffin mixturestep 14		Pour the wet muffin mixture into the mixing bowl⏱ 20sResultWet muffin mixture
16	Dry muffin mixturestep 8		Fold the dry muffin mixture and wet muffin mixtureLook foruntil just combined — do not overmix; a few streaks of flour are fine⏱ 1 minResultMuffin batter
16	Wet muffin mixturestep 15
17	250 g	—	Rinse the blueberries → under cold running water⏱ 30sResultRinsed blueberries
18	Rinsed blueberries200 gstep 17		Add the rinsed blueberries to the mixing bowl → fold in 200 g; reserve 50 g for topping⏱ 20sResultMuffin batterused in step 21
19	—		Fold the muffin batterLook foruntil evenly distributed⏱ 1 minResultMuffin batter with blueberries
20	Muffin batter with blueberriesthree-quarters full per casestep 19		Divide the muffin batter with blueberries in the muffin tin → fill each of the 12 paper cases evenly⏱ 2 minResultFilled muffin cases
21	Muffin batter50 gstep 18	—	Scatter the muffin batter over the filled muffin cases → reserved blueberries scattered over tops⏱ 1 minResultFilled muffin cases
21	Filled muffin casesstep 20	—
22	2 tbsp	—	Sprinkle the demerara sugar over the filled muffin cases → evenly over all 12 muffins⏱ 1 minResultTopped muffin cases
22	Filled muffin casesstep 21	—
23	Topped muffin casesstep 22	190°C	Bake the topped muffin casesLook for19–20 minutes until tops are golden and a skewer inserted into the centre comes out clean⏱ 19 minResultBaked muffins
24	Baked muffinsstep 23		Rest the baked muffins⏱ 5 minResultRested muffins
25	Rested muffinsstep 24		Transfer the rested muffins from the muffin tin onto the wire rack⏱ 1 minResultRested muffins
Total Time			57 min

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	263kcal
	5g
	11g
	2g
	38g
	18g
	1g
	227mg

Ingredients0/11

Tools0/8

american · Recipe

Blueberry Muffins

HygieneWash your hands after the raw egg.

Serves12

Total57 min

LevelMedium

Ingredients

Plain flour300 g
Baking powder2 tsp
Bicarbonate of soda0.5 tsp
Fine salt0.5 tsp
Caster sugar150 g
Buttermilk240 ml
Sunflower oil120 ml
Egg, large2 piece
Vanilla extract2 tsp
Blueberries250 g
Demerara sugar2 tbsp

Tools

Mixing bowlSpoonPaper caseConventional ovenJugSpatulaWhiskMuffin tinPaper cases

Method

Preheat

190°C10 minConventional oven

Line in the muffin tin

1 minPaper cases

Add the plain flour to the mixing bowl

15sMixing bowlPlain flour · 300 g

Add baking powder

10sMixing bowlBaking powder · 2 tsp

Add the bicarbonate of soda to the mixing bowl

10sMixing bowlBicarbonate of soda · 0.5 tsp

Add the fine salt to the mixing bowl

10sMixing bowlFine salt · 0.5 tsp

Add caster sugar

10sMixing bowlCaster sugar · 150 g

Stir the dry muffin mixtureLook foruntil evenly combined

Result · Dry muffin mixture · used in step 16

1 minSpoon

Add the buttermilk to the jug

15sJugButtermilk · 240 ml

Add the sunflower oil to the jug

10sJugSunflower oil · 120 ml

Add a raw egg the 2 eggs

10sJugEgg · 2 piece

Add the vanilla extract to the jug

10sJugVanilla extract · 2 tsp

Whisk the wet muffin mixtureLook foruntil smooth

1 minWhisk

Pour the wet muffin mixture into the mixing bowl

20sJugWet muffin mixture · step 14

Fold the dry muffin mixture and wet muffin mixtureLook foruntil just combined — do not overmix; a few streaks of flour are fine

1 minSpatulaDry muffin mixture · step 8Wet muffin mixture · step 15

Rinse the blueberries → under cold running water

30sBlueberries · 250 g

Add the rinsed blueberries to the mixing bowl → fold in 200 g; reserve 50 g for topping

Result · Muffin batter · used in step 21

20sMixing bowlRinsed blueberries · step 17 · 200 g

Fold the muffin batterLook foruntil evenly distributed

1 minSpatula

Divide the muffin batter with blueberries in the muffin tin → fill each of the 12 paper cases evenly

2 minSpatulaMuffin batter with blueberries · step 19 · three-quarters full per case

Scatter the muffin batter over the filled muffin cases → reserved blueberries scattered over tops

1 minMuffin batter · step 18 · 50 gFilled muffin cases · step 20

Sprinkle the demerara sugar over the filled muffin cases → evenly over all 12 muffins

1 minDemerara sugar · 2 tbsp

Bake the topped muffin casesLook for19–20 minutes until tops are golden and a skewer inserted into the centre comes out clean

190°C19 minConventional ovenTopped muffin cases · step 22

Rest the baked muffins

5 minMuffin tinBaked muffins · step 23

Transfer the rested muffins from the muffin tin onto the wire rack

Result · Rested muffins

1 minWire rackRested muffins · step 24

Printed 3 September 2026