I have made these blueberry muffins a few times now and it’s a hit every time. This time a baked a double portion as we had two events this weekend. First for Sillas’ game night with the guys on Friday and on Saturday we went to the park for a birthday party for sweet little two-year-old girl. The weather was amazing, and for the first time this year, it really felt like summer. And blueberries just scream summer, I think so at least.
The recipe is from Hummingbird Bakery’s cakebook. I have yet to go wrong with a single recipe from that book. The cakes just always turn out amazing and are always a hit. These muffins are light, sweet and fluffy and it’s very difficult to just have one.
Ingredients (for 12-14 muffins)
360g plain flour
370g caster sugar
1 tsp salt
1 to 1½ tsp baking powder
½ tsp bicarbonate of soda
1 large egg
Seeds from one vanilla pod
70g unsalted butter, melted
250g blueberries (I used frozen berries that were thawed)
Preheat oven to 170c
Line a 12-hole muffin tin with paper cases.
Put the flour, sugar, salt, baking powder, bicarbonate of soda and vanilla seeds in an electric mixer with the paddle attachment or in a large bowl and use an electric blender or a hand whisk and beat.
Pour in the buttermilk and egg into a jug and mix to combine. Slowly pour into the flour mixture and beat until all the ingredients are incorporated.
Pour in the melted butter and beat until the butter is just incorporated, then beat until the batter is even and smooth.
Finally, gently fold in the blueberries with a wooden spoon until evenly dispersed. Because I used frozen blueberries, some of the juice ran out and colored the dough a bit.
Spoon the mixture into the paper cases until two-thirds full and bake in the pre-heated oven for 20-25 minutes, or until golden brown and the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the muffins to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.