I’ve been trying my hand at making pancakes last week.  And I’ve caught on to the idea of making my own blueberry maple syrup, which means I’ve been up to my ears in blueberries.  Now that the pancake craze has died down this weekend, I decided to use up the last of the blueberries to make another breakfast food – blueberry muffins!

This is not my first attempt at the blueberry muffin.  I’ve made some largely forgettable ones and one unforgettable one involving coconut flour.  Some people are good at making the healthy muffins taste good, I’m not one of those people.  I think I’m meant to make only full-fat baked goods.

So the point is, blueberry muffins.  I did have one other criteria in trawling online for a good blueberry muffin recipe though – it had to be quick, and preferably a one-bowl recipe, cos I was baking at 10 pm.

I didn’t quite succeed on the one-bowl front, but I did come across RecipeTin Eats’ Moist Blueberry Muffins, which required two bowls.  Well, actually one bowl, and one measuring cup, which is pretty light on washing up.  That sealed the deal, I was going to make blueberry muffins, eat them for breakfast Sunday morning and forget all about it, till the next situation of blueberry profusion.

But then, the blueberry muffins that came out of the oven at 10.40 pm turned out to be a revelation.  I didn’t think I could ever make blueberry muffins I enjoy eating with my own hands.  Truth be told, I’m kind of lukewarm on blueberries.  I use them for baking purposes cos they’re easy to locate (as opposed to blueberries and raspberries) and easy to handle (as opposed to strawberries that need to be diced), and not because I have a mad crush on them or the way they taste.

So a blueberry muffin recipe that turns out a blueberry baked good I like means this recipe is going into my online repository of recipes, just in case I forget and can’t locate the original recipe anymore.

Thank you RecipeTin Eats!

Print Recipe
Blueberry Muffins
These are yummiest Blueberry Muffins I've made at home! I added a bit of strawberry puree in the batter, so my muffins has an extra zing of berries when you bite into one.
Prep Time 20 minutes
Cook Time 20 minutes
Servings
8 fat top muffins
Ingredients
Dry Ingredients (in a mixing bowl)
  • 188 g all-purpose (plain) flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 55 g caster sugar *reduced sugar, please see Notes
  • 0.25 tsp salt
Wet Ingredients (in a large measuring cup)
  • 125 ml buttermilk
  • 30 g unsalted butter melted
  • 40 g vegetable oil I use canola or sunflower oil
  • 1 large egg about 60g, with shell
  • 1 tsp vanilla extract
  • 2 tsp strawberry puree optional, I just really enjoy the hint of strawberries in baked goods
Fruits and Toppings
  • 125 g blueberries about 1 punnet from the supermarket
  • 20 g brown sugar optional, to sprinkle for crusty muffin tops
Prep Time 20 minutes
Cook Time 20 minutes
Servings
8 fat top muffins
Ingredients
Dry Ingredients (in a mixing bowl)
  • 188 g all-purpose (plain) flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 55 g caster sugar *reduced sugar, please see Notes
  • 0.25 tsp salt
Wet Ingredients (in a large measuring cup)
  • 125 ml buttermilk
  • 30 g unsalted butter melted
  • 40 g vegetable oil I use canola or sunflower oil
  • 1 large egg about 60g, with shell
  • 1 tsp vanilla extract
  • 2 tsp strawberry puree optional, I just really enjoy the hint of strawberries in baked goods
Fruits and Toppings
  • 125 g blueberries about 1 punnet from the supermarket
  • 20 g brown sugar optional, to sprinkle for crusty muffin tops
Instructions
  1. Preheat oven to 200°C. Line muffin tin with paper liners.
  2. Place the dry ingredients, i.e. flour, sugar baking powder, baking soda and salt, into a large mixing bowl and mix until combined.
  3. Measure out the wet ingredients, buttermilk, butter, vegetable oil, egg, vanilla extract and optionally, the strawberry puree, and combine them in a large measuring cup. The measuring cup needs to be able to measure at least 2 cups at once. Mix well.
  4. Pour the wet ingredients into the mixing bowl containing the dry ingredients and combine by stirring quickly but do not over-stir. As long as there are no large pockets of white flour, it is ready for the next step.
  5. Add 3/4 of the blueberries into the batter, reserving some of topping the muffins later, and combine. Again, do not over-mix.
  6. Spoon the batter in 8 roughly equal portions into the lined muffin tins. If you're using a regular muffin tin, it should fill up to 7/8th of the muffin liner in order to get the fat top.
  7. Top off each muffin with the remaining blueberries, pressing each berry halfway into the batter.
  8. Then using your fingers, sprinkle a punch of brown sugar on top of the muffins.
  9. Now place the muffins into the oven and allow to cook for 5 minutes at 200°C. Then turn it down to 180°C and bake for a further 12-15 minutes. The muffins are ready when you insert a wooden skew into the cake and it comes out clean.
Recipe Notes

This recipe is adapted from RecipeTin Eats' Moist Blueberry Muffins.

This is a reduced-sugar recipe, cos while I love desserts, I'm not so enamoured of cloyingly sweet treats.  The people I bake for are also similarly inclined.  So if you're baking for a sweet tooth, please refer to the original recipe linked above for the original quantity of sweeteners to use.

The above recipe is based on half a prepared portion of the original recipe.