Nigella Blueberry Muffins

There’s something oddly therapeutic about making muffins. No machines, no pressure, just you, a wooden spoon, and a bowl of humble ingredients coming together in a ridiculously short amount of time. These Nigella-style blueberry muffins are the kind you knock together half-asleep on a Saturday morning, but they still taste like you tried hard — which, let’s be honest, is the dream.

I started baking these when my son went through a phase of only eating “blue things” (thank you, cartoons). Blueberries were my saving grace. They burst in the oven like little gems, and the citrus zest? That tiny touch turns these into something you’d pay £3.50 for at a fancy café — except these are better. And warm. And yours.

Why You’ll Love It

• Fruity and fluffy: Every bite is soft and juicy, with bursts of blueberry and a zing of citrus.
• Fast as anything: Ready in half an hour — faster than a grocery run.
• One bowl wonder: Barely any mess, which is rare and wonderful.
• Freezer-friendly: Make a big batch and freeze for surprise guests or snack attacks.
• Kid-approved: Even fussy eaters love them — mine calls them “happy cakes.”
• Not too sweet: They’re just right. You can eat two without regret (or three, but I’m not judging).

Ingredients

• 2 cups self-rising flour
• ¾ teaspoon salt
• 2 teaspoons baking powder
• 2 eggs
• 4 tablespoons melted butter
• ¾ cup milk
• 2 cups blueberries (fresh or frozen — no need to thaw)
• 1 teaspoon grated orange zest (or lemon zest if you prefer)

How to Make It

Prep the berries:

Wash and drain the blueberries, then roll them gently in a floured tea towel. Let them dry while you prep the batter — this keeps them from sinking to the bottom like sad little stones.

Crank up the heat:

Preheat your oven to 425°F (210°C, Gas Mark 7). Line or grease a 12-cup muffin tin. This is your moment of organisation — it’ll pay off when the batter’s ready.

Sift the dry stuff:

In a big bowl, sift together the flour, salt, and baking powder. Give it a stir. Optional: hum a tune. (This is where I always forget I’m out of liners and panic.)

Mix the wet bits:

In another bowl, beat the eggs lightly. Add the melted butter and milk, whisking just enough to combine. That’s it — don’t go wild here.

Bring it all together:

Pour the wet mix into the dry. Stir only 10–15 times — seriously. It should still look lumpy and a bit dodgy. That’s what gives muffins their lovely crumb.

Fold in the flavour:

Toss in the blueberries and citrus zest. Fold gently. You don’t want purple batter unless you’re baking for unicorns.

Fill and bake:

Spoon the batter into the muffin cups, about ⅔ full. Bake for 15–20 minutes, or until golden on top and a skewer comes out mostly clean.

Cool… or don’t:

Remove from the tin and let them cool slightly on a rack — if you can wait. I usually burn my mouth on the first one. Worth it.

Common Mistakes and How to Dodge Them

Why are my muffins dense?
You probably overmixed the batter. Muffins need a light hand — stop as soon as it comes together.

My berries all sank to the bottom!
Dust them in flour before mixing. That little trick keeps them suspended in the batter.

Too dry?
Might’ve overbaked. Ovens vary — check at 15 minutes. They’re ready when golden and springy.

They stuck to the pan!
Grease well, or better yet, use paper liners. If you forgot both, a butter knife and patience will be your saviours.

Storage and Reheating

• Room temp: Store in a sealed container for up to 2 days. They’re best fresh but still good the next morning.
• Fridge: Not ideal — it dries them out a bit.
• Freezer: Wrap individually in cling film or foil and freeze for up to 3 months.
• To reheat:
  • Microwave: 15–20 seconds
  • Oven: 5–7 minutes at 350°F (175°C), wrapped in foil
  • Toaster oven: A few minutes on low until warmed and crisped

Frequently Asked Questions

Can I use frozen blueberries?
Absolutely. Don’t thaw them — just toss ’em in frozen so they don’t bleed too much into the batter.

What’s the best citrus zest for these?
I love orange for warmth, but lemon gives a sharper zing. Both are brilliant.

Can I make these dairy-free?
Yep! Use plant-based milk and melted coconut oil or vegan butter.

Can I make them gluten-free?
Use a good 1:1 gluten-free baking flour and check your baking powder is gluten-free. They’ll still be lush.

Nutrition Facts (Per Muffin)

• Calories: 150
• Carbs: 21.9g
• Fiber: 0.8g
• Sugars: 2.8g
• Fat: 5.9g
• Saturated Fat: 3.5g
• Protein: 3g
• Sodium: 172mg
• Cholesterol: 29.8mg

Try More Nigella Recipes:

• Nigella Lemon Drizzle Cake
• Nigella Lemon And Ginger Cheesecake
• Nigella Lemon Shortbread