I’ve always had a soft spot for bakery muffins — those dome-topped, sugar-crusted beauties you eye up at every coffee shop counter but rarely actually enjoy once you’ve paid £3.80 and taken a bite. Too sweet, too dry, too fake-blueberry-ish. You know the ones.
Then one rainy Sunday I thought, right, let’s see what this James Martin lad is on about. Turns out, he’s onto something gorgeous. These blueberry muffins are the real deal — moist (sorry), packed with berries that burst like little gems, and topped with a buttery crumble that’s got just enough cinnamon to make the kitchen smell like joy.
They’re simple, they’re fast, and they taste like you’ve got your life together — even if you’re still in pyjamas at 3pm. Which, for the record, is totally fine.
Why You’ll Love It
- They bake up BIG. Proper coffee-shop size, no stingy muffins here.
- Juicy blueberries in every bite. No hunting around for the good bits.
- That streusel though… Buttery, crunchy, lightly spiced — it’s everything.
- Beginner-friendly. One bowl for wet, one for dry, and no faff.
- Great for freezing. Batch-bake and stash for future breakfasts (or emergency snacks).
- Kid-approved, adult-devoured. These don’t hang around long.
Ingredients
For the muffins:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 2 eggs
- ½ cup melted butter
- ½ cup milk
- 1 tsp vanilla extract
- 2 cups fresh or frozen blueberries (don’t thaw if frozen)
For the streusel topping:
- ¼ cup all-purpose flour
- 2 tbsp brown sugar
- 2 tbsp granulated sugar
- ¼ tsp ground cinnamon
- ⅛ tsp salt
- 2 tbsp cold butter
How to Make It
Preheat and prep your tin:
Set your oven to 400°F (200°C) and line a 12-cup muffin tin with paper cases. Or grease well if you’re going rogue.
Mix the dry stuff:
In a big bowl, sift together flour, sugar, baking powder, and salt. Give it a whisk for good measure.
Whisk the wet stuff:
In another bowl, beat the eggs. Add melted butter (not hot!), milk, and vanilla. Stir until smooth — no need to overthink it.
Bring it together:
Add the wet mixture to the dry and stir just until combined. It’ll be lumpy. That’s good. Fold in the blueberries gently — don’t mash them or you’ll end up with purple batter. (Though, secretly, that’s quite pretty too.)
Make the streusel:
Mix flour, both sugars, cinnamon, and salt in a small bowl. Cut in the cold butter with a pastry cutter or your fingers until it’s crumbly — like damp sand.
Fill and top:
Spoon the batter evenly into your muffin tin — they’ll be nearly full. Sprinkle each one generously with streusel.
Bake until golden:
Pop into the oven for 18–22 minutes. A skewer in the middle should come out clean. If you’re unsure, check the edges — they’ll pull away from the sides slightly when done.
Cool… briefly:
Let them rest in the tin for 5–10 minutes, then move to a wire rack (or straight into your gob if you’re impatient and have a tough mouth).
Common Mistakes and How to Dodge Them
Why are my muffins tough?
You probably overmixed the batter. Stir just until things come together. Lumps are your friends.
Why did all the blueberries sink?
Toss them in a spoonful of flour before folding in — it helps them suspend in the batter.
Why’s my streusel melted into the muffin?
The butter might’ve been too soft. Make sure it’s properly cold when mixing the crumble.
They baked unevenly!
Check your oven temp — most ovens lie. An oven thermometer is a game-changer.
Storage and Reheating
Room temp: Store in an airtight container for up to 4 days.
Fridge: They’ll last 5–6 days, but I only fridge them if it’s really hot.
Freezer: Wrap individually in clingfilm, chuck in a freezer bag, and freeze up to 3 months.
Reheat:
- Oven: 10 mins at 160°C to crisp the top again.
- Microwave: 20–30 seconds for soft and warm (but slightly soggier).
- Air fryer: 3–5 mins at 160°C — works surprisingly well!
Frequently Asked Questions
Can I use frozen blueberries?
Yes! Don’t thaw them first or they’ll bleed into the batter. Just chuck them in straight from the freezer.
Can I skip the streusel?
You can, but don’t. It’s what takes these from “good muffins” to “holy heck, did you bake these?!”
Can I make these dairy-free?
Absolutely — use a plant milk and a dairy-free butter substitute. Try oat milk for a lovely flavour.
Can I add lemon zest?
Yes, and you should. A bit of zest in the batter makes them even more summery and bright.
Nutrition Facts (Per Muffin)
- Calories: 424
- Fat: 18g
- Saturated Fat: 3.2g
- Carbs: 60g
- Sugars: 36g
- Protein: 5.1g
- Fibre: 1.2g
- Sodium: 380mg
Try More James Martin Recipes:
James Martin Blueberry Muffins
Description
Big, fluffy, blueberry-packed muffins with a golden cinnamon streusel topping — everything a proper bakery muffin should be.
Ingredients
For the muffins:
For the streusel:
Instructions
- Preheat oven to 400°F (200°C) and prep muffin tin.
- Mix dry ingredients in a large bowl.
- Whisk eggs, butter, milk, and vanilla separately.
- Stir wet into dry, then fold in blueberries.
- Combine streusel ingredients into a crumbly mix.
- Fill muffin cups and top with streusel.
- Bake 18–22 mins. Cool 5 mins, then transfer.
Notes
- Use cold butter for the streusel — it matters.
- Don’t thaw frozen berries before baking.
- A few drops of lemon juice or zest = muffin magic.
- They freeze like a dream.