Blueberry Muffins Recipe – Jane’s Patisserie

Deliciously merely blueberry muffins with a buttermilk muffin batter, stuffed stuffed with blueberries with a crunchy brown sugar topping

I’m all the time craving a recent fruit bake when I’ve a cuppa tea or a espresso in the summertime months, and these stunning blueberry muffins are good.

Blueberry recipes

I’ve a number of blueberry recipes on my weblog already, usually mixed with lemon as a result of it’s one among my favorite flavour mixtures I’ve ever made. It’s a recent and fruity vibe which I’m usually after, nevertheless, I just do adore blueberries.

I don’t know if it’s simply me, however I usually want blueberries baked as a result of I feel it attracts out the flavour a lot extra, in comparison with when they’re recent out of a punnet. Perhaps I’ve all the time obtained unfortunate it involves recent blueberries to simply eat, nevertheless it actually has simply elevated my love for baking with blueberries as an alternative. 

My lemon and blueberry cake is unquestionably one among my hottest bakes as a result of it’s fairly the showstopper – together with my lemon and blueberry blondies that are candy, zingy and fudgy multi function go. After all, in all of those bakes, you possibly can pass over the lemon. 

Muffin recipes

I’ve revealed a good few completely different muffin recipes in my years of running a blog, and they’re all barely completely different for a motive. There are such a lot of other ways of creating muffins, and I prefer to have completely different selections relying on the completely different flavours that persons are after of their muffin. 

I like a savoury muffin (similar to with my cheese and bacon muffins) as a result of they’re really easy to throw collectively and have a scrumptious salty hit of yum, whereas my carrot cake muffins are most likely one among my favourites (however I just do completely adore carrot cake, so…) 

My lemon and blueberry muffins are completely different with a white sugar base, self elevating flour and common milk whereas these blueberry muffins have a plain flour, combined sugar and buttermilk base. Each of the recipes work and are scrumptious, these new ones are simply meant to be extra bakery model. 

Muffin batter

This recipe is designed to be made into an enormous bowl with a spoon or spatula, it actually doesn’t want a mixer to make. It’s a brilliant accessible recipe for that motive resulting from its simplicity, nevertheless it additionally packs an absolute punch that I like from the sugar and blueberries. 

• Flour – I made a decision to make use of plain flour for these muffins as I wished to make use of what I’ve within the cabinet, and a number of nations don’t have entry to self elevating flour 
• Elevating agent – the addition of baking flour is required in the case of the plain flour, however you possibly can substitute each out and use self elevating flour as an alternative 
• Salt – I like the addition of salt as a result of it brings out the flavours of the blueberries and cuts via the sweetness of the muffin, however it’s elective
• Sugar – I take advantage of a mix of white granulated sugar and light-weight brown sugar like i do in my muffins as they bring about completely different textures and flavour components – utilizing all gentle brown sugar is a scrumptious possibility, nevertheless. 
• Butter – soften down some butter (I usually use a block butter, however you should use a baking unfold), and let it cool barely and it creates the right degree of moisture
• Eggs – this recipe makes use of three medium eggs (as do a few of my different muffin recipes) however you should use 2 massive eggs as an alternative 
• Buttermilk – that is tremendous simple to make your self by getting 250ml of full fats milk and including 1tbsp of lemon juice, mixing in, and letting it sit earlier than utilizing within the recipe (when you don’t need to purchase it!)
• Flavours – I add a bit vanilla bean extract however you possibly can swap this for almond extract, lemon extract, and even espresso 

Recent or frozen

Clearly, crucial a part of these muffins is the blueberries. I’ve talked about above how I discover blueberries are finest when they’re baked (private opinion, anyway) and I usually use recent blueberries. I do discover it finest, with all berries actually, to make use of them when they’re in season, recent and native when you can. This implies they’ve a lot extra flavour, and are fantastic to bake with. 

I usually use recent fruit in a bake, except I’ve specified frozen. Nonetheless, this doesn’t imply you possibly can’t use frozen – the troubles in the case of frozen is the additional liquid that they produce in a bake, however that is often countered by baking straight from frozen and never thawing the fruit earlier than baking. It doubtlessly makes the muffin extra moist, however that’s not all the time a nasty factor. You may also swap to freeze dried fruit as effectively. 

Muffin toppings

I made a decision to bake these muffins instantly into my muffin tray, which I haven’t finished shortly – I didn’t have any instances to make use of on the day of filming/photographing, so I believed I might skip the center man and simply bake into my non-stick tray. Nonetheless, with all trays… there may be nonetheless a danger of sticking! If utilizing muffin instances, I might suggest tulip muffin instances as a result of dimension of the muffins – they’re a beautiful dimension, however too massive for the cupcake model sizing. 

For these muffins, I wished to do a easy brown sugar topping as a result of it creates a beautiful golden look, flavour and texture – and I like it. In my carrot cake muffins, they’ve a extra crumble/streusel like topping, and that’s additionally a scrumptious possibility. You rub collectively 65g melted unsalted butter, with 100g of plain flour and 75g gentle brown comfortable sugar till they’re mixed. Chill the combination within the fridge till you might have made the muffins, after which break the combination up with a fork and crumble over the blueberry muffins earlier than baking. 

Suggestions and Tips

• These muffins are finest on the day of baking, however can final 2-3 days as soon as made
• These muffins can freeze for 3+ months 
• I might suggest utilizing tulip muffin instances if it’s essential use instances 
• I take advantage of a deep muffin tray when baking straight into the tin 
• Please see the weblog submit on notes about utilizing a crumble topping as an possibility – it’s scrumptious
• Please see the weblog submit on particulars about utilizing recent vs frozen fruit 

• 275 g plain flour
• 2 tsp baking powder
• 1/2 tsp sea salt
• 100 g granulated sugar
• 100 g gentle brown comfortable sugar (+ additional for sprinkling)
• 125 g unsalted butter (melted)
• 3 medium eggs
• 250 ml buttermilk (see weblog submit)
• 1 tsp vanilla extract
• 200+ g blueberries

• Preheat the oven to 190ºc/170ºc fan and prep a 12 gap deep muffin tray with grease spray or tulip muffin instances

• Add the flour, baking powder, salt, granulated sugar and brown sugar to a big bowl and blend collectively

• Add the melted butter, eggs, buttermilk, and vanilla to a brand new bowl and blend

• Pour the moist substances into the dry substances and fold the combination collectively

• Fold via the blueberries

• Cut up the combination between the 12 parts

• Sprinkle on the additional brown sugar

• Bake the muffins within the oven for 25+ minutes till golden and scrumptious

• Depart to chill for quarter-hour, after which take them out of the muffin tray

• These muffins are finest on the day of baking, however can final 2-3 days as soon as made
• These muffins can freeze for 3+ months 
• I might suggest utilizing tulip muffin instances if it’s essential use instances 
• I take advantage of a deep muffin tray when baking straight into the tin 
• Please see the weblog submit on notes about utilizing a crumble topping as an possibility – it is scrumptious
• Please see the weblog submit on particulars about utilizing recent vs frozen fruit 

Get pleasure from!

Discover my different recipes on my recipes web page!

Yow will discover me on:
Instagram
Fb
Pinterest
Twitter
Youtube

J x

© Jane’s Patisserie. All photos & content material are copyright protected. Don’t use my photos with out prior permission. If you wish to republish this recipe, please re-write the recipe in your individual phrases and credit score me, or hyperlink again to this submit for the recipe.