This easy and delicious recipe for James Martin’s Blueberry Muffins is perfect for a quick snack or breakfast. With simple ingredients like butter, yogurt, and fresh blueberries, these muffins are light, fluffy, and full of flavor. Customize with frozen blueberries or add a sprinkle of sugar on top for extra sweetness!
Ingredients Needed
- 100g (7 tbsp) unsalted butter (softened), plus 1 tbsp melted for greasing
- 140g (2/3 cup) golden caster sugar
- 2 large eggs
- 140g (1/2 cup) natural yogurt
- 1 tsp vanilla extract
- 2 tbsp milk
- 250g (2 cups) plain flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda (baking soda)
- 125g (1 cup) pack of blueberries (or use frozen)
How To Make Blueberry Muffins
- Preheat the oven: Heat the oven to 200°C (180°C fan) or gas mark 6 (400°F). Line a 12-hole muffin tin with paper cases.
- Beat the butter and sugar: Beat the softened butter and golden caster sugar together until pale and fluffy.
- Add eggs and wet ingredients: Add the eggs and beat for 1 minute, then mix in the yogurt, vanilla extract, and milk.
- Mix the dry ingredients: In a separate bowl, combine the flour, baking powder, bicarbonate of soda, and 1/4 tsp fine salt. Stir this into the wet ingredients until well combined.
- Add the blueberries: Gently fold in the blueberries.
- Divide the mixture: Spoon the mixture evenly into the muffin cases.
- Bake the muffins: Bake for 5 minutes, then reduce the oven temperature to 180°C (160°C fan) or gas mark 4 (350°F). Bake for an additional 15-18 minutes until risen and golden, and a cocktail stick inserted comes out clean.
- Cool the muffins: Allow the muffins to cool in the tin for 10 minutes, then transfer them carefully to a wire rack to cool completely.
Recipe Tips
- Don’t overmix the batter: Stir the mixture just enough to combine. Overmixing can make the muffins dense rather than light and fluffy.
- Use room temperature ingredients: Make sure the butter, eggs, and yogurt are at room temperature for a smoother batter and even baking.
- Fold blueberries gently: When adding blueberries, fold them in carefully to prevent them from bursting and turning the batter blue.
- Check with a cocktail stick: To make sure the muffins are fully cooked, insert a cocktail stick into the center – it should come out clean when they’re ready.
- Cool in the tin first: Let the muffins cool in the tin for 10 minutes before transferring to a wire rack. This helps them set properly and keep their shape.
How To Store Leftovers?
- Refrigerate: Let the leftover muffins cool completely to room temperature. Once cooled, store them in an airtight container in the fridge for up to 3 days.
- Freeze: Allow the muffins to cool completely, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. To serve, thaw them at room temperature before eating.
Nutrition Facts
Serving Size: 1 muffin (about 57g)
- Calories: 162
- Total Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 21mg
- Sodium: 251mg
- Potassium: 70mg
- Total Carbohydrate: 23g
- Dietary Fiber: 1g
- Sugars: 12g
- Protein: 4g
Try More James Martin Recipes:
James Martin Blueberry Muffins
Description
This easy and delicious recipe for James Martin’s Blueberry Muffins is perfect for a quick snack or breakfast. With simple ingredients like butter, yogurt, and fresh blueberries, these muffins are light, fluffy, and full of flavor. Customize with frozen blueberries or add a sprinkle of sugar on top for extra sweetness!
Ingredients
Instructions
- Preheat the oven: Heat the oven to 200°C (180°C fan) or gas mark 6 (400°F). Line a 12-hole muffin tin with paper cases.
- Beat the butter and sugar: Beat the softened butter and golden caster sugar together until pale and fluffy.
- Add eggs and wet ingredients: Add the eggs and beat for 1 minute, then mix in the yogurt, vanilla extract, and milk.
- Mix the dry ingredients: In a separate bowl, combine the flour, baking powder, bicarbonate of soda, and 1/4 tsp fine salt. Stir this into the wet ingredients until well combined.
- Add the blueberries: Gently fold in the blueberries.
- Divide the mixture: Spoon the mixture evenly into the muffin cases.
- Bake the muffins: Bake for 5 minutes, then reduce the oven temperature to 180°C (160°C fan) or gas mark 4 (350°F). Bake for an additional 15-18 minutes until risen and golden, and a cocktail stick inserted comes out clean.
- Cool the muffins: Allow the muffins to cool in the tin for 10 minutes, then transfer them carefully to a wire rack to cool completely.
Notes
- Don’t overmix the batter: Stir the mixture just enough to combine. Overmixing can make the muffins dense rather than light and fluffy.
- Use room temperature ingredients: Make sure the butter, eggs, and yogurt are at room temperature for a smoother batter and even baking.
- Fold blueberries gently: When adding blueberries, fold them in carefully to prevent them from bursting and turning the batter blue.
- Check with a cocktail stick: To make sure the muffins are fully cooked, insert a cocktail stick into the center – it should come out clean when they’re ready.
- Cool in the tin first: Let the muffins cool in the tin for 10 minutes before transferring to a wire rack. This helps them set properly and keep their shape.