Nigella’s Blueberry Muffins recipe is a delicious treat made with self-rising flour, salt, baking powder, eggs, melted butter, milk, blueberries, and a bit of orange or lemon zest. With a total time of 30 minutes and a serving size of 12, these muffins are a quick and tasty choice for any event.
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💗 Discover The Joy Of Cooking With This Recipe
- Bursting with Flavor The Nigella Blueberry Muffins are full of fresh blueberries and a bit of citrus zest, giving each bite a flavor.
- Easy To Make. This recipe is great for both experienced cooks and newbies who want to make a tasty treat. It has simple ingredients and clear instructions.
- Quick Preparation. You can have a batch of freshly baked muffins ready to eat in just 30 minutes. It’s a quick and easy recipe that will satisfy your hunger in no time.
- Versatile And Crowd-Pleasing. Everyone loves these muffins, whether you serve them for breakfast, lunch, or as a snack. Both kids and adults love them because they are moist and taste like fruit.
❓ What Is Nigella Blueberry Muffins Recipe?
Nigella Blueberry Muffins are moist, fluffy treats made with self-rising flour, eggs, melted butter, milk, blueberries, and a bit of citrus zest. They have a great mix of fruity tastes and can be eaten at any time of day.
🍇 Nigella Blueberry Muffins 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
- 1 teaspoon grated orange zest (or lemon zest )
👩🍳 Nigella Blueberry Muffins Instructions
- Wash the blueberries and drain. Roll blueberries in a floured tea towel. Wrap the gently floured berries and let them dry for 30 minutes.
- Preheat oven to 425F/210C/Gas Mark 7.
- Sift flour, salt, sugar, and baking powder into a large basin.
- In another bowl, beat eggs. Melt butter, then add milk.
- Only whisk the liquid elements into the dry for 10-15 strokes. Too much handling makes muffins tough, so leave lumps.
- Mix in the floured blueberries and optional rind. Mix in berries briefly. Fill 2/3 of the muffin cups with the mixture. Bake for 15-20 minutes in a hot oven. Fully cooked muffins are light golden.
- Remove from tins immediately. Provide lots of butter. To complete the meal, scramble eggs with the muffins!
💭 Recipe Tips
- Use Fresh Or Frozen Blueberries. Fresh blueberries taste the finest but don’t thaw frozen ones before adding them to the batter.
- Don’T Overmix The Batter. Just combine the components. Overmixing makes muffins thick instead of airy.
- Adjust Sweetness. Increase the sugar or sprinkle cinnamon sugar on top before baking for sweeter muffins.
- Avoid Overbaking. Watch the muffins during baking to avoid drying. After a toothpick inserted in the center comes out with moist crumbs, they are ready.
- Experiment With Flavors. Add vanilla or almond essence to improve the muffin flavor. For a fresh twist, try different citrus zest.
🍒 What To Serve With Nigella Blueberry Muffins?
Nigella Blueberry Muffins are excellent alone. If served with anything, they go nicely with many things serve them with fresh berries or fruit salad for a pleasant treat. For sweetness, add whipped cream or honey a hot cup of coffee or tea enhances the muffins’ taste.
🎚 How To Store Nigella Blueberry Muffins?
- In The Fridge. Cool Traditional Nigella Blueberry Muffins before storing them in an airtight container or zip-top bag. Store at room temperature for 2 days or refrigerate for 5 days.
- In The Freezer. Cool Traditional Nigella Blueberry Muffins before freezing. Wrap each muffin tightly in plastic wrap or a freezer bag keep frozen for 3 months.
🥵 How To Reheat Nigella Blueberry Muffins?
- In The Microwave. Put the muffin on a plate that can go in the microwave and heat it for about 15 to 20 seconds on medium power.
- In The Oven. Turn the oven on and set it to 350°F (175°C). Put the muffin on a baking sheet and wrap it in aluminum foil to keep it from drying out heat for about 5–7 minutes, or until the food is completely warm.
- In The Toaster Oven. Put the muffin half in a toaster oven and cut it in half toast on low for a few minutes, until it’s warm and just a little bit crispy.
FAQs
How Do I Prevent Blueberries From Sinking To The Bottom Of Muffins?
To prevent blueberries from sinking, toss them in a bit of flour before adding them to the batter.
How Do I Make Blueberry Muffins Without Dairy (Vegan)?
For dairy-free blueberry muffins, use plant-based milk and vegan butter substitutes
Can I Use Oil Instead Of Butter In Blueberry Muffins?
Yes, you can use oil instead of butter in blueberry muffins.
Can I Replace The Eggs In Blueberry Muffins With Applesauce?
Applesauce can be a suitable egg replacement in blueberry muffins for a vegan option.
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Nigella Blueberry Muffins Nutrition Facts
Amount Per Serving
- Calories: 150 Cal
- Carbs: 21.9 g
- Dietary Fiber: 0.8 g
- Sugars: 2.8 g
- Fat: 5.9 g
- Saturated: 3.5 g
- Polyunsaturated: 0.3 g
- Monounsaturated: 1.7 g
- Protein: 3 g
- Sodium: 172.4 mg
- Potassium: 48.4 mg
- Cholesterol: 29.8 mg
- Vitamin A: 4.7 %
- Vitamin C: 3.9 %
- Calcium: 6.9 %
- Iron: 1.1 %
Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:
- At My Table: A Celebration of Home Cooking
- Nigella Express: 130 Recipes for Good Food, Fast
- Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
- Nigellissima: Easy Italian-Inspired Recipes
- Nigella Kitchen: Recipes from the Heart of the Home
Nigella Blueberry Muffins
Description
Nigella’s Blueberry Muffins recipe is a delicious treat made with self-rising flour, salt, baking powder, eggs, melted butter, milk, blueberries, and a bit of orange or lemon zest. With a total time of 30 minutes and a serving size of 12, these muffins are a quick and tasty choice for any event.
Ingredients For Nigella Blueberry Muffins
Nigella Blueberry Muffins Instructions
- Wash the blueberries and drain. Roll blueberries in a floured tea towel. Wrap the gently floured berries and let them dry for 30 minutes.
- Preheat oven to 425F/210C/Gas Mark 7.
- Sift flour, salt, sugar, and baking powder into a large basin.
- In another bowl, beat eggs. Melt butter, then add milk.
- Only whisk the liquid elements into the dry for 10-15 strokes. Too much handling makes muffins tough, so leave lumps.
- Mix in the floured blueberries and optional rind. Mix in berries briefly. Fill 2/3 of the muffin cups with the mixture. Bake for 15-20 minutes in a hot oven. Fully cooked muffins are light golden.
- Remove from tins immediately. Provide lots of butter. To complete the meal, scramble eggs with the muffins!
Notes
- Use Fresh Or Frozen Blueberries. Fresh blueberries taste the finest but don’t thaw frozen ones before adding them to the batter.
- Don’T Overmix The Batter. Just combine the components. Overmixing makes muffins thick instead of airy.
- Adjust Sweetness. Increase the sugar or sprinkle cinnamon sugar on top before baking for sweeter muffins.
- Avoid Overbaking. Watch the muffins during baking to avoid drying. After a toothpick inserted in the center comes out with moist crumbs, they are ready.
- Experiment With Flavors. Add vanilla or almond essence to improve the muffin flavor. For a fresh twist, try different citrus zest.