Blueberry Muffins Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g plain flour</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">2.5 tsp baking powder</li><li class="ingredients-single-item">1/4 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">120ml vegetable oil</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">1 egg yolk</li><li class="ingredients-single-item">180ml buttermilk (or 170ml milk + 1 tbsp lemon juice)</li><li class="ingredients-single-item">1.5 tsp vanilla extract</li><li class="ingredients-single-item">250g fresh blueberries (or frozen, not thawed)</li><li class="ingredients-single-item">2 tbsp plain flour (for coating blueberries)</li><li class="ingredients-single-item">For the topping: 2 tbsp demerara sugar (or granulated sugar)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">12-hole muffin tin</li><li class="equipment-single-item">Paper muffin cases</li><li class="equipment-single-item">Ice cream scoop (optional, for portioning batter)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 190°C (170°C fan/gas mark 5) and line a 12-hole muffin tin with paper cases. Position your oven rack in the center of the oven for even heat distribution.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together 280g plain flour, 150g sugar, 2.5 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt until well combined. The thorough mixing of dry ingredients ensures the leavening agents are evenly distributed for a consistent rise.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate medium bowl, whisk together the vegetable oil, egg, egg yolk, buttermilk, and vanilla extract until smooth. The extra egg yolk adds richness and tenderness to your muffins without making them heavy.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gently toss the blueberries with 2 tablespoons of flour in a small bowl until lightly coated. This flour coating is crucial as it helps suspend the berries throughout the batter rather than allowing them to sink to the bottom during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pour the wet ingredients into the dry ingredients and stir with a spatula just until the flour disappears – about 10-12 gentle folds. You'll still see some lumps, and that's perfect! Overmixing develops gluten which results in tough, dense muffins. The batter should look slightly underdone.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Very gently fold in the flour-coated blueberries until barely distributed. Some streaking in the batter is fine – this means you haven't overmixed! If using frozen berries, handle with extra care to prevent bleeding into the batter.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Divide the batter evenly between the 12 muffin cases – they should be quite full, about 3/4 of the way up. An ice cream scoop works brilliantly for portioning the batter evenly, which ensures even baking times.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Sprinkle the tops generously with demerara sugar. This creates a delightful sweet crust that contrasts beautifully with the tender interior of the muffins.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 5 minutes at 190°C, then reduce the temperature to 180°C (160°C fan/gas mark 4) without opening the oven door, and continue baking for another 15-17 minutes. This initial high temperature helps create that characteristic domed muffin top.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>The muffins are done when the tops are golden brown and a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). The tops should spring back when lightly pressed.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the muffins to cool in the tin for 5 minutes – this crucial resting period allows the structure to set – then carefully transfer to a wire rack to cool completely. Though I must say, these muffins are absolutely divine while still warm, when the berries are juicy and the contrast between the crunchy top and tender center is at its peak!</li></ol>