There are blueberry muffins, and then there are blueberry muffins. I have tried so many blueberry muffin recipes where the result has never quite hit the mark.. and then I gave up for a while. Then I saw Donna Hay making these on Tuesday night's episode of Fast, Fresh, Simple that airs on Lifestyle Food on Tuesday nights at 8:30pm. I tried them yesterday evening and they most certainly did not disappoint - perfectly fluffy on the inside and deliciously crunchy on top.
Apart from the taste factor, these are so quick and easy to make. What's best of all is that this is a great basic recipe that you can get creative with. Enjoy the recipe as it is, or mix it up however you please! Here are just a few ideas of additions that could be made to the recipe:
- chopped almonds on top for extra flavour and crunch
- lemon zest - I love love love blueberries paired with lemon
- chopped apple in the mixture - apple and blueberry are lovely together
- pieces of mango or peach along with a little coconut on top during summer months
Blueberry Muffins
Recipe by Donna Hay
(makes 12)
Ingredients
2½ cups (375g) self-raising flour, sifted
1 teaspoon baking powder
1 cup (220g) caster sugar
½ cup (125ml) vegetable oil
1 egg
½ cup (125ml) milk
1 teaspoon vanilla extract
300g fresh or frozen blueberries
granulated sugar, for sprinklingMethod
1. Preheat oven to 180°C (350°F).
2. Place the flour, baking powder and sugar in a bowl. Place the oil, egg, milk and vanilla in a separate bowl and whisk to combine.
3. Pour the liquid ingredients into the dry ingredients and mix until just combined. Add the blueberries and mix to combine.
4. Spoon mixture into a 12-hole ½-cup capacity (125ml) muffin tin lined with paper patty cases. Sprinkle the tops with sugar and bake for 30–35 minutes or until cooked when tested with a skewer. Remove from tin and cool on a wire rack.
Tell me, my dear readers, how would you would put your own stamp on this recipe?
Ladybird x
These look so delicious! I also like to add lemon zest with blueberries and a crumble on top is also good!
ReplyDeletemelty butter shot on such vivid blueberry innards yum!
ReplyDeleteOhh I wish I had foxtel!!
ReplyDeleteI would add streusel to the top of these. I love a crunchy topping!
oo good one- definitely not a good time to be buying blueberries though, as you mentioned! Great to see you back Lady Bird.
ReplyDeleteThese look amazing! I've been looking for a blueberry recipe for the cookbook challenge, and these look great, but alas! Not a cookbook recipe! I shall make 'em anyway :P
ReplyDeleteHello! I'm from Philippines! I just started blogging about food. Please follow me and I'll follow you too! :) http://eaternalfeast.blogspot.com
ReplyDeleteohhhh yummmy! this is my next muffin recipe to try :) i have something like 5 boxes/packets of frozen blueberries in my freezer ;)
ReplyDeleteOoh, it's been too long between fresh blueberry muffins in this kitchen. Last I tried was a Nigella recipe, but they were too buttery. I like the sound and look of your recipe, and paired with lemon zest too!
ReplyDeletei have to try this recipe...it looks easy..
ReplyDeleteThe photo with the melted butter made me want to lick my monitor :) I like to toast some coconut and sprinkle it on top of my blueberry muffins for another layer of flavor and texture. This recipe is going on my "to do" list!
ReplyDeleteNot that good, tastes of too much baking powder and definitely too much blueberry to tge proportion of batter, quite dry and bland too. Waste of time and ingredients.
ReplyDeleteSorry it didn't work out for you, Anonymous. Hope you find a recipe that suits you better.
ReplyDeleteThis recipe did not work out for me either. They were horribly dry, and had little flavour. I followed the method and ingredients quite precisely and am really disappointed
ReplyDeleteI'm not really a wiz in the kitchen but these turned out pretty well for me! I used a tin of canned blueberries (drained) & they're nice & juicy. Thank you Ms Ladybird for a new-found interest in cooking!
ReplyDeleteI also found the mixture very dry and at first thought I had done something wrong. I had a bit of trouble mixing the frozen berries in without breaking them up but the finished product was really good...yum
ReplyDeleteI am not sure what happened for a few of you! The mixture is a little dry but the muffins are extraordinary (and I LOVE muffins!). Made them on the weekend for my little boy's birthday party and handed them round warm. EVERYONE back for seconds and yes lots of blueberries mych to everyone's delight (I did add a little extra milk at the end to loosen up the batter to help mix in the berries, maybe the size of the egg??). YUM!
ReplyDeleteBased on the comments above and what I had in the cupboard/freezer, I tweaked the recipe as follows: 2 cups w/m SR flour; 3/4 cup caster sugar; 50:50 blueberries and raspberries. Only took 20 min to bake. Results are absolutely delicious! Texture is perfect.
ReplyDeleteAmazing photos! It's not that easy to bake muffins,but we need to keep on trying and tweak the ingredients/measurements if needed be, good thing for K she got it right. Happy Baking!
ReplyDeleteCheers!
Claire
Hi,
ReplyDeletewell I will make you all mad. I have looked up this recipe as our bush has produced loads of blueberry's, so ours are FREE and FRESH. I am going to make these this afternoon with the kids, I will let you know how they go.... Farm Mum
I saw Donna make these on FT & scribbled down the recipe, made several oh so yummy batches & then lost the recipe!!
ReplyDeleteThanks for putting this up ladybird :-)...i'm now off to the kitchen to make a bananna & choc chip version mmmm
I was looking for a simple recipe for blueberry muffins. They turned out great!I did tweak the recipe a little as I did not have vegetable oil and did not want to use olive oil, so I melted 1/2 cup of margarine. I also only had 175 gms of blueberries, so I added 1/4 cup of extra milk. Yum! Now who am I going to share these with????
ReplyDeleteHi, I'm posting you a comment from the Netherlands. Thank you for sharing your Bleuberry muffins receipt, I only used a bit more milk and made it now twice and both times they where delicious. I have now the bananna version in the oven :-))
ReplyDeleteHi i am from India thanks for sharing your recipe , my kids are fond of cakes n good food , i tried this recipe twice , it came out great both time , but first with banana and then with starwberry . what i like about this recipe is simple and all inge. are easily avialable . thanks for sharing .
ReplyDeleteThe batter is definitely very dry without additional liquid. I'd suggest starting with 2/3 cup (165ml) milk and taking it from there.
ReplyDeleteI'm just waiting for the test batch to finish (house smells delicious) and I'll report back.
...and hot from the oven they're pretty good. Cooking time was only about 20 minutes.
DeleteThese muffins were fabulous! I've made them several times. I've found that if I'm a bit heavy handed with the flour or I cook them a little too long they can be a bit dry.
ReplyDeleteI've made them with raspberrries and white cholocate too and they were sensational.
Fantastic Recipe!
ReplyDeleteI was searching for this recipe after watching it on the show and somehow even the recording i made of it got deleted. Thanks for putting it up here.I made mango muffins they turned out great! Did not have self raising flour so used a half teaspoon extra baking powder.
ReplyDeleteI use 1.5 cups of SR flour each time and it's always perfect. (1.5 measuring cups = 375ml but seems to be fine when I use those cups to measure liquid and dry ingredients!)
ReplyDeletethe batter was really dry - as mentioned by quite a few other people above. i had to add more milk and oil but its still rather sticky. hopefully it turns out okay *fingers crossed* they're baking in the oven now!
ReplyDeleteI agree, 2/3 cup of milk and 20 minutes worked well for me. I added a slice of tinned peach and cinnamon on the top, they were delicious and crunchy! Not sure it needs the extra bicarb
ReplyDeleteI added double amount of milk coz while I was mixing my dry and wet ingredients the texture wasnt right, too thick. So I double the amount of milk and it turns perfect.
ReplyDeleteDisappointing. More cake than muffin.
ReplyDeleteI had to add an extra 1/4 cup milk.
Cooked in 25 minutes.
These are the types of muffin I am used to. Thank you for posting. I did tweak a bit as my chooks are laying smaller than average eggs right now so I used 2 but followed the recipe aside from that and an almond strudel topping. The house smells wonderful and the rise on the muffins is beautiful so far.
ReplyDeleteHi I tried these, a little bit dry and 20 minutes cooking time is sufficient, but still a yummy muffin :)
ReplyDelete