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.
300g
2tsp
0.5tsp
0.5tsp
150g
240ml
120ml
2piece
2tsp
250g
2tbsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 300g | — | — | |
| 2 | | 2tsp | — | — | |
| 3 | | 0.5tsp | — | — | |
| 4 | | 0.5tsp | — | — | |
| 5 | | 150g | — | — | |
| 6 | | 240ml | — | — | |
| 7 | | 120ml | — | — | |
| 8 | | 2piece | — | — | |
| 9 | | 2tsp | — | — | |
| 10 | | 250g | — | — | |
| 11 | | 2tbsp | — | — |
Turn the oven on to 190 °C and allow it to come up to temperature.
Fit a paper case into each of the 12 holes of the muffin tin.
Weigh the plain flour into the large mixing bowl.
Plain flour · 300 g
Add the baking powder to the flour in the bowl.
Baking powder · 2 tspAdd the bicarbonate of soda to the flour and baking powder.
Bicarbonate of soda · 0.5 tspAdd the fine salt to the flour, baking powder and bicarbonate of soda.
Fine salt · 0.5 tspAdd the caster sugar to the flour, baking powder, bicarbonate of soda and salt.
Caster sugar · 150 gStir all the dry ingredients together until evenly combined.
Pour the buttermilk into a separate mixing bowl.
Buttermilk · 240 ml
Add the sunflower oil to the buttermilk.
Sunflower oil · 120 mlCrack the eggs into the bowl with the buttermilk and oil, discarding the shells.
Egg · 2 pieceAdd the vanilla extract to the buttermilk, oil and eggs.
Vanilla extract · 2 tspWhisk the wet ingredients together until smooth and uniform.
Pour the wet muffin mixture into the large mixing bowl of dry ingredients.
Fold the wet and dry mixtures together with broad strokes, stopping as soon as no dry flour remains — a few lumps are fine.
Tip the blueberries into the colander.
Blueberries · 200 g
Rinse the blueberries under cold running water, then shake off the excess.
Add 200 g of the rinsed blueberries to the muffin batter, keeping the other 50 g to scatter on top.
Fold the blueberries gently through the batter until they are evenly distributed.
Divide the batter equally between the 12 lined muffin cases, filling each one to about three-quarters full.
Press 2 or 3 of the reserved blueberries onto the surface of each filled muffin case.
Blueberries · 50 gSprinkle the demerara sugar evenly over the tops of all 12 muffin cases.
Demerara sugar · 2 tbspSlide the muffin tin into the oven.
Bake until the muffins are well risen, golden on top, and a skewer inserted into the centre of one comes out clean.
Using oven gloves, lift the muffin tin out of the oven and set it on a heatproof surface.
Leave the muffins in the tin to rest for 5 minutes until cool enough to handle.
Lift the muffins out of the tin and set them on the wire rack to finish cooling.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Turn the oven on to 190 °C and allow it to come up to temperature.⏱ 10 min |
| 2 | — | | Fit a paper case into each of the 12 holes of the muffin tin.⏱ 1 min |
| 3 | 300 g | | Weigh the plain flour into the large mixing bowl.⏱ 15sResultPlain flour |
| 4 | 2 tsp | | Add the baking powder to the flour in the bowl.⏱ 10sResultPlain flour and baking powder |
| 5 | 0.5 tsp | | Add the bicarbonate of soda to the flour and baking powder.⏱ 10sResultPlain flour and baking powder and bicarbonate of soda |
| 6 | 0.5 tsp | | Add the fine salt to the flour, baking powder and bicarbonate of soda.⏱ 10sResultPlain flour mixture |
| 7 | 150 g | | Add the caster sugar to the flour, baking powder, bicarbonate of soda and salt.⏱ 10sResultPlain flour mixture |
| 8 | — | | Stir all the dry ingredients together until evenly combined.⏱ 1 minResultDry muffin mixture |
| 9 | 240 ml | | Pour the buttermilk into a separate mixing bowl.⏱ 15sResultButtermilk |
| 10 | 120 ml | | Add the sunflower oil to the buttermilk.⏱ 10sResultButtermilk and sunflower oil |
| 11 | 2 piece | | Crack the eggs into the bowl with the buttermilk and oil, discarding the shells.⏱ 10sResultButtermilk and sunflower oil and egg |
| 12 | 2 tsp | | Add the vanilla extract to the buttermilk, oil and eggs.⏱ 10sResultEgg mixture |
| 13 | — | | Whisk the wet ingredients together until smooth and uniform.⏱ 1 minResultWet muffin mixture |
| 14 | Wet muffin mixturestep 13 | | Pour the wet muffin mixture into the large mixing bowl of dry ingredients.⏱ 20sResultDry muffin mixture and wet muffin mixture |
| 15 | — | | Fold the wet and dry mixtures together with broad strokes, stopping as soon as no dry flour remains — a few lumps are fine.⏱ 1 minResultMuffin batter |
| 16 | 200 g | | Tip the blueberries into the colander.⏱ 10sResultBlueberries |
| 17 | — | | Rinse the blueberries under cold running water, then shake off the excess.⏱ 30sResultRinsed blueberries |
| 18 | Rinsed blueberriesstep 17 | | Add 200 g of the rinsed blueberries to the muffin batter, keeping the other 50 g to scatter on top.⏱ 20sResultMuffin batter and rinsed blueberries |
| 19 | — | | Fold the blueberries gently through the batter until they are evenly distributed.⏱ 1 minResultBlueberry-studded muffin batter |
| 20 | Blueberry-studded muffin batterstep 19 | | Divide the batter equally between the 12 lined muffin cases, filling each one to about three-quarters full.⏱ 2 minResultFilled muffin cases |
| 21 | 50 g | | Press 2 or 3 of the reserved blueberries onto the surface of each filled muffin case.⏱ 1 minResultBerry-topped muffin cases |
| 22 | 2 tbsp | | Sprinkle the demerara sugar evenly over the tops of all 12 muffin cases.⏱ 1 minResultSugared muffin cases |
| 23 | — | | Slide the muffin tin into the oven.⏱ 10sResultSugared muffin cases |
| 24 | — | | Bake until the muffins are well risen, golden on top, and a skewer inserted into the centre of one comes out clean.⏱ 19 minResultBaked muffins |
| 25 | — | | Using oven gloves, lift the muffin tin out of the oven and set it on a heatproof surface.⏱ 15sResultBaked muffins |
| 26 | — | | Leave the muffins in the tin to rest for 5 minutes until cool enough to handle.⏱ 5 minResultRested muffins |
| 27 | Rested muffinsstep 26 | | Lift the muffins out of the tin and set them on the wire rack to finish cooling.⏱ 1 minResultRested muffins |
| Total Time | 40 min | ||
A batch eaten a portion at a time — about 12 portions. Serve what is wanted now and keep the rest.
| Nutrient | Per serving |
|---|---|
| 263kcal | |
| 4g | |
| 11g | |
| 2g | |
| 38g | |
| 18g | |
| 1g | |
| 220mg |
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.
What you’ll doYou will whisk the dry ingredients in one bowl and the buttermilk, oil, eggs and vanilla in another, fold them together briefly and fold in rinsed blueberries. The batter fills 12 cases, more berries and demerara sugar go on top, and the muffins bake until risen and golden.
