How to make Hummingbird Bakery blueberry muffins

Of all the muffin flavours out there the absolute classic has to be a blueberry muffin.  Now that blueberries have been classified as a superfood I can eat them guilt free as well.  I’ve tried a few blueberry muffin recipes and my favourite is this one from the Hummingbird Bakery cookbook.  I used to live around the corner from the Hummingbird Bakery in London and became seriously addicted to their cupcakes and muffins.  Now that I live at the other side of the world the easiest way to get my Hummingbird Bakery fix is by using the recipe book which is one of my absolute favourites for baking.  

The finished blueberry muffins – using the Hummingbird Bakery cookbook

Blueberries are expensive to get fresh so it is fine to use frozen berries for this recipe.  I usually keep a stack in my freezer – you may just need to cook the muffins for a little bit longer than the recipe says.  Test with a skewer to make sure they are cooked through. 

Mixing in the blueberries to the muffin mixture

The recipe calls for buttermilk – which really makes all the difference to the taste.  This can sometimes be hard to get your hands on but it’s easy to make a substitute for buttermilk.  Just mix one cup of milk with one teaspoon of white vinegar and leave for five minutes.  Instant buttermilk – and cheaper as well.  

Filling the muffin trays
Filling the muffin trays
Blueberry muffin
Serves 12
The all time classic muffin
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Prep Time
30 min
Cook Time
30 min
Prep Time
30 min
Cook Time
30 min
310 calories
60 g
31 g
6 g
5 g
4 g
126 g
291 g
35 g
0 g
2 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 310
Calories from Fat 54
% Daily Value *
Total Fat 6g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 31mg
Sodium 291mg
Total Carbohydrates 60g
Dietary Fiber 1g
Sugars 35g
Protein 5g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 360g plain flour
  2. 379g caster sugar
  3. 1 tsp salt
  4. 1 1/2 tsp baking powder
  5. 1/2 tsp bicarbonate of soda
  6. 375ml buttermilk
  7. 1 egg
  8. 1/2 tsp vanilla extract
  9. 70g butter, melted
  10. 250g blueberries
  1. Preheat the oven to 180c.
  2. Put the flour, sugar, salt, baking powder and bicarbonate of soda in an electric mixer and beat on a low speed.
  3. Put the buttermilk, egg and vanilla extract in a jug and mix to combine. Slowly pour into the flour mixture and beat until all the ingredients are incorporated.
  4. Pour in the melted butter and beat until the butter has just been incorporated and then turn the mixer up to medium speed and beat until the mixture is even and smooth.
  5. Finally, gently fold in the blueberries with a wooden spoon until evenly spread throughout the mixture.
  6. Spoon the mixture into a 12 hole muffin tray lined with paper muffin cases until each case is 2/3 full.
  7. Bake in the oven for 20-25 mins or until a skewer comes out clean and the muffins are golden brown.
  8. Leave muffins to cool slightly into the tray before turning out onto a cooling rack.
Gourmet Chick
The finished blueberry muffins
The finished blueberry muffins


  1. Dear Cara,

    Your muffins looks beautiful and I never knew you could make buttermilk with just a teaspoon of white vinegar.

  2. Wow you’re so lucky you use to live so close to the Hummingbird Bakery 🙂 These look great and I totally agree with you since blueberries a superfood indulge in as many as you can hehe ~

  3. These look lovely, and that image of the blueberries swirled into the batter is just gorgeous.

  4. Oh yum! Looks pretty easy too to replicate…. I want Hummingbird cake…WANTS!

  5. Chopin – Yes it is a good money saving trick as well

    Daisy – I know it was dangerous actually!

    Kari – Gotta love blueberries

    MsIHua – Well this is cheaper than flying to London for sure.

  6. LOVE blueberries! Such a pretty swirly pattern too x

  7. Is the sugar quantity correct? I made these this morning and they are way too sugary! Incidentally the hummingbird book says 370g equates to 1 3/4 cups whereas 360g of flour equates to 2 3/4 cups. Please advise as I was really looking forward to them. Thanks, emma

  8. I made these…the blueberries sank to the bottom….!!
    I also wondered about the amount of sugar !!
    Followed the directions but somehow had enough mixture for double the recipe states…..

    1. Hi Maureen – What size muffin tin did you use – this is for the big American style muffins so that could be an issue? Cheers Cara

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