Mat Armett's Blueberry Muffins

    45 min

    This was the beginning of my Muffin baking. I changed the recipe to suit my tastes and the ingredients I had and they turned out much better than the original recipe.


    Derbyshire, England, UK
    17 people made this

    Serves: 12 

    • 125g Butter
    • 280g Castor sugar
    • 2 Large Eggs
    • 1 tsp Vanilla Essence
    • 2 tsp Baking Powder
    • 300g Blueberries (separate 1/2 and mash with a fork)
    • 560g Plain flour
    • 150ml Semi-skimmed Milk

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Heat oven to 210'c, grease muffin tray/cake tin and line with greaseproof paper or muffin cases.
    2. In a medium bowl, beat Butter until creamy, beat in Castor sugar until pale and fluffy. Beat in Eggs, one at a time. Finally beat in Vanilla essence and Baking powder.
    3. Mix in mashed blueberries.
    4. Fold in the Plain flour and Semi-skimmed milk, when fully mixed add all remaining blueberries and scoop mix into muffin cases/cake tin.
    5. For muffins bake for 25 - 30 minutes, for cake tin bake for 45-60, or until golden brown and not gooey in the middle. Allow to cool before removing from the tray.

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    Reviews & ratings
    Average global rating:

    Reviews in English (9)


    Altered ingredient amounts. I used about 100g less flour than the recipe.  -  19 Apr 2009


    Altered ingredient amounts. I also used less flour, about 350gms was enough for perfect light moist muffins  -  03 Jun 2009


    Don't make this!! All Mat Armett's muffin recipes should be removed from this site as they are disgustingly stodgy and just plain awful. 560g of flour! Ridiculous. What a waste of time. Apparently I have to give this recipe at least one star in order to register my review but it doesn't deserve even 1 star.  -  15 Jul 2013