James Martin Recipes

James Martin Blueberry Muffins

James Martin Blueberry Muffins

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!

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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

  1. 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.
  2. Beat the butter and sugar: Beat the softened butter and golden caster sugar together until pale and fluffy.
  3. Add eggs and wet ingredients: Add the eggs and beat for 1 minute, then mix in the yogurt, vanilla extract, and milk.
  4. 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.
  5. Add the blueberries: Gently fold in the blueberries.
  6. Divide the mixture: Spoon the mixture evenly into the muffin cases.
  7. 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.
  8. 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.
James Martin Blueberry Muffins
James Martin Blueberry Muffins

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
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Print Recipe

James Martin Blueberry Muffins

Author: Imen Dridi Cooking Method:Baking Cuisine:British Courses:Dessert Recipe Keys: B Blueberry Muffins
Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesRest time: 10 minutesTotal time: 40 minutesServings:12 servingsCalories:162 kcal Best Season:Suitable throughout the year

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

  1. 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.
  2. Beat the butter and sugar: Beat the softened butter and golden caster sugar together until pale and fluffy.
  3. Add eggs and wet ingredients: Add the eggs and beat for 1 minute, then mix in the yogurt, vanilla extract, and milk.
  4. 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.
  5. Add the blueberries: Gently fold in the blueberries.
  6. Divide the mixture: Spoon the mixture evenly into the muffin cases.
  7. 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.
  8. 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.
Keywords:James Martin Blueberry Muffins