American-style blueberry muffins

    American-style blueberry muffins

    52saves
    40min


    30 people made this

    About this recipe: Blueberries are native to North America, and we have fond memories picking them in the wild high in the Appalachian Mountains. The season is as ephemeral as summer itself – you’ll usually only find them fresh in late July – but luckily they freeze well. Since the blueberries explode when cooking, frozen berries (as well as tinned berries) are entirely fine to use, although you won’t get the same intense bursts of caramelised juice that you get when you make them with fresh berries.

    usapantryuk London, England, UK

    Ingredients
    Serves: 8 

    • 245g plain flour
    • 65g caster sugar
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1 beaten egg
    • 175ml milk
    • 50ml cooking oil or melted butter
    • 250g blueberries

    Method
    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 200 C / Gas 6. Line a muffin tin with muffin cases.
    2. In a large bowl, mix flour, sugar, baking powder and salt. In another bowl, whisk egg, milk and oil. Create a well in the middle of the dry ingredients, and pour wet mixture in the centre of the well.
    3. Using a light folding motion, mix together ingredients until no flour is visible. Take care not to over-stir the mixture. Add the blueberries and fold in.
    4. Using another spoon, scoop out about a golf ball sized portion and place into each case. To make larger muffins, only use 8 or 10 cases. To make smaller muffins, use all 12 cases.
    5. Bake in the preheated oven for 15 to 20 minutes. Top should be golden, and a skewer should come out clean when inserted.
    6. Carefully remove each muffin and place on a rack to cool for at least 10 minutes (this final step is important as the berries will scald unless sufficiently cooled).

    Tip

    To warm, simply place under the grill for 2 or 3 minutes. Muffins will freeze well, or they will keep for about 3 days. If you do not have a muffin tin, you can also bake this as a loaf – reduce heat, increase cooking time, and check for doneness with a skewer.

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    American Pantry UK

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    Reviews (3)

    by
    4

    Made a batch half an hour ago. I followed the recipe exactly and they are perfect. Absolutely scrummy! I will definitely make these again.us. *** UPDATE: I have made these so often now they are a regular inclusion in the lunch boxes. Not to mention the fact that I sometimes 'reward' myself with an extra one when nobody is looking. They are still absolutely delicious. Naughty but nice!!! - 13 May 2015

    2

    Lovely and easy to make. Like the fact that sugar quantity is low. I made them dairy free by using almond milk and melting 'pure' marg for the fat. This is my second batch - 07 Feb 2016

    by
    1

    Yum! I didn't have enough blueberries for the full batch so I split the mix into two and added a punnet of blueberries to one half and to the other a chopped snickers bar, a few chopped squares of milk choc and a handful of salted peanuts to make snickers muffins. They rose perfectly. Thanks for the recipe! - 03 May 2016

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