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Blueberry Muffins

These blueberry muffins couldn't get any easier! A simple batter to mix up by hand to make moist & fluffy muffins, packed with blueberry flavour (just like Starbucks!).
Course Muffins
Cuisine American
Keyword baking, blueberry, blueberry muffins, cinnamon, muffins, recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 9 muffins

Ingredients

  • 230 g (2 cups minus 1 tbsp) plain white flour (all-purpose flour)
  • 160 g (3/4 cup) granulated sugar
  • 1/4 tsp ground coriander seed
  • 1 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda (baking soda)
  • 1/2 tsp fine table salt
  • 115 g (1/2 cup) unsalted butter, melted
  • 100 g (1/4 cup plus 2 tbsp) blueberry yoghurt (or plain yoghurt if you can't get blueberry)
  • 2 tbsp water
  • 2 large eggs
  • 200 g (1 3/4 cups) frozen blueberries, preferably wild

Sugar topping:

  • 2 tbsp caster sugar (superfine sugar)
  • 1/2 tbsp ground cinnamon

Instructions

  • Preheat the oven to 180°C (350°F) fan. Line a standard muffin tin with 9 paper muffin liners.
  • Place the flour, sugar, coriander seed, baking powder, baking soda and salt into a large bowl. Stir with a whisk to combine.
    230 g (2 cups minus 1 tbsp) plain white flour, 160 g (3/4 cup) granulated sugar, 1/4 tsp ground coriander seed, 1 1/2 tsp baking powder, 1/2 tsp bicarbonate of soda, 1/2 tsp fine table salt
  • Pour in the melted butter and stir with the whisk until the mixture becomes too clumpy to stir. Then use your fingertips to rub the butter into the dry ingredients until you have a sandy mixture with a crumbly texture (try to break up any large clumps of mixture).
    115 g (1/2 cup) unsalted butter, melted
  • In a medium bowl whisk the yoghurt, water and eggs together until smooth. Pour this into the crumbly mixture in your large bowl. Stir together well until combined (try to make sure there are no large clumps of the sandy mixture remaining). The batter should be quite thick!
    100 g (1/4 cup plus 2 tbsp) blueberry yoghurt, 2 tbsp water, 2 large eggs
  • Add the frozen blueberries and fold into the batter. They will most likely bleed and make the batter turn purple but this is absolutely fine! Just try not to smash up the blueberries as you fold.
    200 g (1 3/4 cups) frozen blueberries, preferably wild
  • Divide the batter between the muffin cups. Mix the caster sugar & ground cinnamon together in a small bowl and sprinkle the mixture over the top of each muffin. Bake for 25-30 minutes until cracked on top - a toothpick inserted into the centre of a muffin should come out without any batter attached to it (but will probably have some blueberry juice on there).
    2 tbsp caster sugar, 1/2 tbsp ground cinnamon
  • Allow to cool in the tin for 10 minutes before eating.
  • To store: keep in an airtight container for up to 4 days. To freeze, pop into a resealable sandwich bag and freeze for up to 4 months, letting them defrost overnight at room temp before eating.

Video

Notes

No butter? use 100g vegetable oil or melted coconut oil instead and add an extra tablespoon of water to the batter
No baking powder/soda? Use self-raising flour instead of the plain flour
No yoghurt? Use buttermilk or sour cream instead. If you don't have those either, use an equal amount of milk mixed with 1 tsp vinegar and let it sit until curdled before adding to the batter.
Vegan: use melted vegan butter, use a soy-based yoghurt & use 2 tbsp ground flax seed mixed with 6 tbsp hot water instead of the eggs.