Blueberry muffins are one of my all-time favourite foods. When I was a teenager I went through a phase when I ate a blueberry muffin at least a few times a week and I’ve never gotten tired of them. Oddly enough, I don’t like blueberries raw, but when they’re baked or cooked until juicy and exploding in a muffin I can’t resist them. This recipe is the way I’ve been making my favourite breakfast lately. The acidity of the buttermilk balances out the sugar, so this recipe is comforting without tasting too sweet and these gorgeous muffins are addictive.
I’ve specified ’00’ flour here, which you should be able to find in any large grocery store, online or in any shops that stock Italian foods as it is typically used for making pasta. ’00’ flour is very finely milled and produces a stretchier dough, but you can of course substitute the same amount of plain flour if you prefer.
You don’t need much in the way of specialty equipment to make these delicious blueberry muffins other than a muffin tray and some paper cases to line it with. Everything else can be done with items you likely already have in your kitchen like bowls, a sieve and a wooden spoon. If you don’t have a sieve, you can just stir the dry ingredients with a wire whisk to fluff them out a little. When it comes to baking, these muffins are super easy to make and even easier to eat. In short, this is the perfect recipe to whip up for a weekend breakfast!
Ingredients
- 325g of ’00’ flour
- 3 tablespoons cornflour
- 2 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda (baking soda)
- A pinch of sea salt flakes (or 1/4 teaspoon of fine salt)
- 140g golden caster sugar
- 120g buttermilk
- 120g double cream
- 80g butter, melted and cooled slightly
- 1 tablespoon vanilla extract
- 2 large eggs
- 300g blueberries
- Extra golden caster sugar for sprinkling
Method
- Preheat your oven to 190°C / 170°C Fan / 375° F. Line a 12-hole muffin tray with paper cases.
- Sift the flour, cornflour, baking powder and bicarbonate of soda into a mixing bowl. Stir in the salt and golden caster sugar. Set aside.
- In a large jug or another mixing bowl, mix together with a whisk the buttermilk, cream, melted butter, lemon juice, vanilla extract and the eggs.
- Pour the wet ingredients into the dry ones all at once and beat together with a wooden spoon until well combined. You will have a stretchy, sticky dough, especially if you’re using the ’00’ flour. It might be a bit of a challenge, but just work gently with your spoon and a bit of elbow grease until all the flour is incorporated as best as you can.
- Fold in about 3/4 of the blueberries, reserving the rest for later. Spoon the mixture into the lined cups of your muffin tray. The dough will be sticky and a bit sloppy looking, but that’s ok. I usually use two spoons to work the mixture it into the cups and try to keep it as evenly split as I can.
- Use the rest of the blueberries to pop on top of the batter in each cup and sprinkle each one with a bit of golden caster sugar. You just want a little sprinkling on top which will caramelise as they bake.
- Pop the tray into the preheated oven for 22 minutes or until a cake tester inserted comes out clean. Leave the muffins to cool for 10 to 15 minutes before eating.
