This is a wonderful muffin recipe that also works deliciously with anything from alpine strawberries to currants. You can even throw in a few crushed nuts. The more adventurous should try adding half a teaspoonful of freshly ground coriander seeds when you add the blueberries I know it sounds peculiar, but it works... A few of these muffins, crumbled up, are perfect as the sponge element in a trifle.
Prep 10mins Cook 16mins Servs 12
Preheat the oven to 190°C/Gas Mark 5 and line a 12-hole muffin tray with paper muffin cases. Sift the flour, baking powder, bicarbonate of soda and salt together.
In a separate bowl, beat together the butter, sugar, eggs, milk, lemon zest and juice until evenly combined. Gently fold in the flour mixture using a spatula, then fold in the blueberries; don't overmix.
Spoon the mixture into the muffin cases and bake for 16 minutes. To check, insert a cocktail stick into the middle of a muffin; if it comes out clean, they are ready, if not, give them another couple of minutes.
Transfer to a wire rack to cool. The muffins are best eaten the same day - ideally still slightly warm from the oven. Any that aren't devoured can be stored in an airtight container once they are completely cool and eaten the next day.
Blackcurrants, blackberries and alpine strawberries are all excellent substitutes for the blueberries in these muffins.
- 250g plain flour
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- A good pinch of salt
- 120g unsalted butter, melted
- 120g caster sugar
- 2 eggs, lightly beaten
- 100ml full-fat milk
- Finely grated zest and juice of 1 lemon
- 180g blueberries
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Cakes and Sweet Pastry
Have your cake and eat it too, with a day of baking skills and sweet pastry lessons from the River Cottage experts.