Mat Armett's Blueberry Muffins

Mat Armett's Blueberry Muffins


15 people made this

About this recipe: 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.

MatArmett Derbyshire, England, UK

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 (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

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