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Blueberry Muffins

These light, golden muffins are very easy to make and bake - you could easily knock up a batch for a weekend breakfast or brunch. Serve them still slightly warm - they don't keep well.

  • Vegetarian
Preparation time:
20 minutes
Cooking time:
25 minutes to 30 minutes
Total time:
45 minutes to 50 minutes 50 minutes
Makes:
 18

Ingredients

  • 250g plain white flour
  • 2 heaped tsp baking powder
  • Pinch of salt
  • 150g caster sugar
  • 1 medium egg, beaten
  • 1 x 284ml carton buttermilk
  • 80g butter, melted
  • 125g blueberries

Method

  1. Preheat the oven to 180°C/gas mark 4 and put 18 standard-sized paper cake cases into muffin tins.
  2. Sift the flour, baking powder and salt into a large bowl. Stir in the sugar. In a large jug, mix the egg, buttermilk and butter.
  3. Pour the wet ingredients into the dry and stir until just combined, then gently fold in the blueberries, using just a few strokes.
  4. Spoon into the cake cases and bake for 25-30 minutes until golden and firm. Transfer to a cooling rack. Eat slightly warm.

Comments and images

Average user rating 3 stars out of 5

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Fid

Fid 25 July 2010 14:50

I'd agree with the '8 big ones'. Just made these with yogurt instead of buttermilk, and they were excellent.

Panienka

Panienka 16 April 2010 20:56

This is a very good and easy recipe. The muffins taste great and I make 8 big ones in individual tins layered with paper parchment. They look so professionally made.

Cayman Icecream

Cayman Icecream 24 February 2010 02:05

It really is a very nice recipe, but it does not make 18 (it would if you used English fairy cake tins, but not using deep muffin tins). I get 15 out of it. The recipe is very versatile. Just keep the wet to the dry ratio the same, and it works beautifully. I double it, but add 1 tsp of bicarb if I do to stop "overflow".

Joray

Joray 23 August 2009 14:53

This is a very simple recipe and the muffins are delightful. My only comment would be that if youwould like to make a traditional muffin this recipe is not sufficient for 18, it would make 8 nice size muffins.

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3 stars out of 5

Average user rating Based on 396 ratings

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This recipe was first published on Waitrose.com in July 2002