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Blueberry muffins

The classic muffin - and the perfect start to the day with a cup of strong tea.


  • 360 g plain flour

  • 370 g caster sugar

  • 1 teaspoon salt

  • 1½ teaspoons baking powder

  • 1/2 teaspoon bicarbonate of soda

  • 375 ml buttermilk

  • 1 egg

  • 1/2 teaspoon vanilla extract

  • 70 g unsalted butter, melted

  • 250 g blueberries

  • a 12-hole muffin tray, lined with paper cases

Makes 12


Preheat the oven to 170°C (325°F) Gas 3

Put the flour, sugar, salt, baking powder and bicarbonate of soda in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed Put the buttermilk, egg and vanilla extract 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 has just been incorporated, then turn the mixer up to medium speed and beat until the dough is even and smooth Finally, gently fold in the blueberries with a wooden spoon until evenly dispersed.

Spoon the mixture into the paper cases until two-thirds full and bake in the preheated 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.

( Note - All spoon measurements are level, unless otherwise specified. All eggs are medium, unless otherwise specified. It is generally recommended that free-range eggs be used. Uncooked or partially cooked eggs should not be served to the very young, the very old, those with compromised immune systems, or to pregnant women Ovens should be preheated to the specified temperature. Recipes in this blog were tested using a regular oven. If using a fan-assisted oven. follow the manufacturer's instructions for adjusting temperatures ) .


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