Blueberry Muffins

These blueberry muffins are from the Hummingbird Bakery Cookbook. A colourful and sumptious treat of a book full of cupcakes, muffins, pies, brownies, cakes, cookies and cheesecakes. I probably picked one of the plainest recipes in the book, but I was craving blueberries, so it had to be.

Here is a bit of blurb about the bakery; "The Hummingbird Bakery landed in Portobello Road in early 2004. We wanted to provide Londoners with an alternative to supermarket cakes and French patisseries.

We didn't know where we could buy real cupcakes, fluffy with buttercream icing, moist chocolate layer cakes or genuine American pies - so we decided to make and sell them ourselves! Our simple, unfussy recipes have proved very popular."

Very popular indeed, they have gone on to open two more shops in London, with another one to open by the end of the year and plans to go overseas. Their cookbook sold over 100,000 copies last year.

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Blueberry Muffins
Blueberry muffins. Perfect for breakfast or an afternoon snack. Light, fluffy and packed with squishy, sweet, blueberries.
  • 360g plain flour
  • 370g caster sugar
  • 1 tsp salt
  • 1 to 1½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • 375ml buttermilk
  • 1 large egg
  • ½ tsp vanilla extract
  • 70g unsalted butter, melted
  • 250g blueberries
Preheat oven to 170c/325f, gas mark 3.

Line a 12-hole muffin tin with paper cases.

Put the flour, sugar, salt, baking powder and bicarbonate of soda in an electric mixer with the paddle attachment or in a large bowl and use an electric blender or a hand whisk and beat.

Pour in the buttermilk, egg and vanilla extract into 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 is just incorporated, then beat until the batter is even and smooth.

Finally, gently fold in the blueberries with a wooden spoon until evenly dispersed.

Spoon the mixture into the paper cases until two-thirds full and bake in the pre-heated oven for 20-25 minutes, or until golden brown and the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the muffins to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
Cook time: Total time:
Yield: 12 muffins

Here are a few more muffin recipes for you to enjoy:

* Buttermilk, Beetroot & Apple Muffins
* Chocolate Maple Muffins
* Double Chocolate Muffins
* Jammie Doughnut Muffins
* Pear & Ginger Muffins


  1. Great new blog Jacqueline, even for us non-mum out here. x



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