Blueberry Muffins Recipe – Jane’s Patisserie

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

I’m at all times 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, sometimes mixed with lemon as a result of it’s one among my favorite flavour combos I’ve ever made. It’s a recent and fruity vibe which I’m usually after, nonetheless, 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. Possibly I’ve at all times received unfortunate it involves recent blueberries to only eat, nevertheless it actually has simply elevated my love for baking with blueberries as a substitute. 

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 functional go. In fact, in all of those bakes, you may pass over the lemon. 

Muffin recipes

I’ve printed a good few totally different muffin recipes in my years of running a blog, and they’re all barely totally different for a purpose. There are such a lot of other ways of constructing muffins, and I wish to have totally different decisions relying on the totally different flavours that individuals are after of their muffin. 

I am keen on a savoury muffin (akin 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 in all probability one among my favourites (however I just do completely adore carrot cake, so…) 

My lemon and blueberry muffins are totally 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 fashion. 

Muffin batter

This recipe is designed to be made into a giant bowl with a spoon or spatula, it actually doesn’t want a mixer to make. It’s a brilliant accessible recipe for that purpose as a result of its simplicity, nevertheless it additionally packs an absolute punch that I am keen on from the sugar and blueberries. 

• Flour – I made a decision to make use of plain flour for these muffins as I needed to make use of what I’ve within the cabinet, and lots of nations would not have entry to self elevating flour 
• Elevating agent – the addition of baking flour is required in relation to the plain flour, however you may substitute each out and use self elevating flour as a substitute 
• Salt – I am keen on the addition of salt as a result of it brings out the flavours of the blueberries and cuts by means of the sweetness of the muffin, however it’s optionally available
• Sugar – I exploit a mix of white granulated sugar and lightweight brown sugar like i do in my muffins as they bring about totally different textures and flavour components – utilizing all mild brown sugar is a scrumptious choice, nonetheless. 
• Butter – soften down some butter (I sometimes 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 giant eggs as a substitute 
• Buttermilk – that is tremendous straightforward 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 (in the event you don’t need to purchase it!)
• Flavours – I add just a little vanilla bean extract however you may swap this for almond extract, lemon extract, and even espresso 

Recent or frozen

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

I usually use recent fruit in a bake, until I’ve specified frozen. Nevertheless, this doesn’t imply you may’t use frozen – the concerns in relation to 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 at all times a nasty factor. You too can swap to freeze dried fruit as properly. 

Muffin toppings

I made a decision to bake these muffins immediately 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 assumed I’d skip the center man and simply bake into my non-stick tray. Nevertheless, with all trays… there may be nonetheless a threat of sticking! If utilizing muffin instances, I’d suggest tulip muffin instances as a result of measurement of the muffins – they’re a beautiful measurement, however too massive for the cupcake fashion sizing. 

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

Ideas and Tips

• These muffins are greatest on the day of baking, however can final 2-3 days as soon as made
• These muffins can freeze for 3+ months 
• I’d suggest utilizing tulip muffin instances if it is advisable to use instances 
• I exploit a deep muffin tray when baking straight into the tin 
• Please see the weblog put up on notes about utilizing a crumble topping as an choice – it’s scrumptious
• Please see the weblog put up 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 mild brown tender sugar (+ further for sprinkling)
• 125 g unsalted butter (melted)
• 3 medium eggs
• 250 ml buttermilk (see weblog put up)
• 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 combo collectively

• Fold by means of the blueberries

• Break 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

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

• These muffins are greatest on the day of baking, however can final 2-3 days as soon as made
• These muffins can freeze for 3+ months 
• I’d suggest utilizing tulip muffin instances if it is advisable to use instances 
• I exploit a deep muffin tray when baking straight into the tin 
• Please see the weblog put up on notes about utilizing a crumble topping as an choice – it is scrumptious
• Please see the weblog put up on particulars about utilizing recent vs frozen fruit 

Take pleasure in!

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© Jane’s Patisserie. All photographs & content material are copyright protected. Don’t use my photographs 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 put up for the recipe.