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.
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.
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.
- 360g plain flour
- 379g caster sugar
- 1 tsp salt
- 1 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 375ml buttermilk
- 1 egg
- 1/2 tsp vanilla extract
- 70g butter, melted
- 250g blueberries
- Preheat the oven to 180c.
- Put the flour, sugar, salt, baking powder and bicarbonate of soda in an electric mixer and beat on a low speed.
- 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.
- 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.
- Finally, gently fold in the blueberries with a wooden spoon until evenly spread throughout the mixture.
- Spoon the mixture into a 12 hole muffin tray lined with paper muffin cases until each case is 2/3 full.
- Bake in the oven for 20-25 mins or until a skewer comes out clean and the muffins are golden brown.
- Leave muffins to cool slightly into the tray before turning out onto a cooling rack.