muffin recipe featured image

Blueberry Muffins Recipe

This recipe is one of Erik’s favourites; it is taken from Saint Nigella Of Lawson (paraphrasing Princess Di here… there are more than 3 people in this marriage – Nigella, Delia and a whole host of others!).

We have fiddled around with the recipe a bit, we like to use a whole pot of natural yoghurt – so we have reduced the oil accordingly and frankly they are delicious!  We use corn meal in this recipe, this is a fine version of polenta, it gives a great yellow tone to the muffin and the texture is lovely without being overwhelmingly wholefoodish! Erik’s favourite brand is from Infinity Foods.

To Make our blueberry muffins you will need

Dry Ingredientsmuffin recipe dry ingredients

  • 150g Plain Flour
  • 150g Golden Caster Sugar
  • 100g Corn Meal
  • ½ Teaspoon Bicarbonate Of Soda
  • 2 Teaspoons Baking Powder

Wet Ingredientsmuffin recipe wet ingredients

  • 100ml Vegetable Oil
  • 150ml Tub of Natural Yoghurt
  • 1 Egg
  • 150g Blueberries

Step 1

muffin recipe mix ingredientsTo make the muffins weigh all of the dry ingredients into a bowl or jug. In another jug combine all of the wet ingredients and mix.

 

Add the wet ingredients into the dry and mix. Only mix until the wet and dry are just combined, you will get a better finished texture if you don’t overwork it, just stir together with a spoon or fork, not a mixer.

Step 2

blueberry muffin recipe mix blueberriesFrom the 150g of blueberries take out 27 nice looking berries, then gently stir the remainder of the berries through the mix; take care not to pop them.

Step 3muffin recipe spoon into cases

This mix makes 9 large muffins, pop paper cases into a muffin tray divide the mixture as equally as possible. Take care not to dribble the mix down the side of the paper cases as this could burn.

Step 4blueberry muffin recipe push blueberries into surface

Take the remaining blueberries and poke three per muffin into the surface of the mix (3×9 =27).

Bake in a 180C (350F) fan oven for 20 minutes. Check on them at 16 minutes as ovens do vary.

Finally…

muffin recipe finished itemOnce baked leave them in the muffin tray for a moment and then transfer to a wire rack to cool.

Once cool; put the kettle on… make a cuppa and push large pieces of muffin into your mouths. These will keep in an airtight tin for several days (yeah right, like they will last that long)!

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4 Comments

  • Bruce 5th March 2015 at 12:15 pm

    I don’t want to waste my time making muffins when I know someone who’ll do it for me. I’d rather he spent his time making cakey lollipops ‘cos they’re very ok.
    Worked so hard this am that I need a snooze so I’m taking ‘er to the pichures.
    ‘Till pm 27th
    Dad

    Reply
  • Kathy Rhodes 7th March 2015 at 7:51 am

    Scrummy! Once tasted never forgotten!!

    Reply
    • Mark 7th March 2015 at 11:37 am

      Ahh, always lovely to hear from someone as special as my Reverend Mother, OK so she’s biased but they really do enjoy these muffins… regardless of the fact that their little boy made them!

      Reply
  • Batch Blueberry Muffin Mix - bonabaking.com - Mark's blog for all things baking 29th March 2015 at 12:53 pm

    […] I pushed out a Blueberry Muffin Blog. Now Stan (that’s my mother-in-law) loves a blueberry muffin, especially the ones made from Betty […]

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