Blueberry muffins | Sunday Bakes


Blueberry muffins are my favourite kind of muffins, some people like chocolate, double chocolate or even triple chocolate, some like lemon and poppy seed but I’m a sucker for the traditional blueberry muffin. Mainly because they feel a little healthier than the chocolate alternatives. I’ve tried many muffin recipes over the years but this is my favourite as it creates the best light and delicious muffins I’ve every tasted.

I N G R E D I E N T S :

110g Plain flour
110g Butter
65g Caster sugar
2 Eggs
1½tsp Baking powder
125g Blueberries - fresh, frozen or from a can if you want the juices to run into the cake
Pinch nutmeg

M E T H O D :

1. Preheat your oven to 200ºC/400ºF/Gas 6. Cream together the butter and sugar, slowly add in the eggs and mix for three minutes. 

2. Add the flour, baking powder and nutmeg to the mixture and combine. Fold in half of the blueberries to the mixture leaving some for decoration on top. 

3. Leave the mixture to chill in the fridge for at least an hour. 

4. Place a spoonful of the mixture into each muffin case filling each to just over half way. Stud each muffin with the left over blueberries. 

5. Bake in the oven for 20 minutes or until golden on top. Leave to cool for 10 minutes before removing from the muffin tin.

~ Jade xx

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