Blueberry Muffins
A high blast of heat first for the domed top, then down to finish. Frozen berries, tossed in flour so they stay put.
- Prep
- 15m
- Cook
- 22m
- Waiting
- 10m
- Total
- 47m
- Serves
- 12 muffins
- Effort
- Easy
Scale
Units
Method
| 2 | 1 Whisk the wet ingredients smooth 3m | 4 Fold together until barely combined, then divide into cases 4m Lumps are fine. Overmixed muffin batter bakes into tunnels and peaks. | 5 Bake at 220°C / 425°F for 8 minutes, then 190°C / 375°F for 14 22m The initial blast sets a crust fast so the middle pushes up into a dome. | |
| 1 cup | ||||
| 1/2 cup | ||||
| 3/4 cup | ||||
| 1 tsp | ||||
| 2 1/2 cups | 2 Whisk the dry ingredients 1m | |||
| 2 tsp | ||||
| 1/2 tsp | ||||
| 1/2 tsp | ||||
| 200 g | 3 Toss the berries in a spoonful of the flour 2m The coating stops them sinking to the bottom of every muffin. | |||
| 2 tbsp | ||||
- 1
Whisk the wet ingredients smooth
3m- eggs 2
- buttermilk 1 cup
- melted butter 1/2 cup
- caster sugar 3/4 cup
- vanilla extract 1 tsp
- 2
Whisk the dry ingredients
1m- plain flour 2 1/2 cups
- baking powder 2 tsp
- bicarbonate of soda 1/2 tsp
- fine salt 1/2 tsp
- 3
Toss the berries in a spoonful of the flour
2m- blueberries 200 g
The coating stops them sinking to the bottom of every muffin.
- 4
Fold together until barely combined, then divide into cases
4m- from 1 Whisk the wet ingredients smooth
- from 2 Whisk the dry ingredients
- from 3 Toss the berries in a spoonful of the flour
Lumps are fine. Overmixed muffin batter bakes into tunnels and peaks.
- 5
Bake at 220°C / 425°F for 8 minutes, then 190°C / 375°F for 14
22m- from 4 Fold together until barely combined, then divide into cases
- demerara sugar 2 tbsp
The initial blast sets a crust fast so the middle pushes up into a dome.
Two temperatures
Muffin domes come from oven spring — a rapid burst of steam and gas early on, before the crumb sets. A high initial temperature maximises that; dropping it afterwards stops the outside overbaking while the middle catches up. One constant moderate temperature gives you a flat, even muffin.
Notes
- Frozen berries, not thawed. Thawed ones bleed and turn the whole batter grey-purple.
- Fill the cases nearly to the top. Timid filling gives you flat muffins.
- Best within a day. They stale fast because there is no fat-rich creaming step holding moisture in.