Blueberry Muffins

I’m here again…. in this up and down… rush life… no rest… and exciting to go home very soon 🙂 

In this house we love to snack all the time… sound familiar? There’s always a refrigerator door open, a cabinet door to be closed. And I love to have healthy delicious snacks for all for us. 

In the past, I have struggled with finding a fruit-based muffin that has a thick enough batter for the fruit to not sink to the bottom. I want my blueberries to be evenly distributed. 
These recipe is just perfect. The blueberries were plump and juicy and right there in every single bite.  

360g plain flour
370g caster sugar
1 tsp salt
1 1½ tsp baking powder
½ tsp bicarbonate of soda
375ml buttermilk or low fat milk with lemon 
1 large egg
½ tsp vanilla extract
70g unsalted butter, melted
250g blueberries

Preheat oven to 180C. 

Line a 12-hole muffin tin with paper cases (small size) or Line 6-hole muffin tin with large 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

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

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.

(recipe from the hummingbird bakery cookbook) 

There’s no doubt I’ll be making this recipe many times to come!!! 

Inês Ribeiro