Food, Photos

Blueberry Muffins

We have been very busy the past few weeks with the summer holidays but the other day I managed to scrape some time to make some tasty Blueberry muffins. I used a recipe from the “Hummingbird Bakery” cookbook which also contains my go to recipe for banana bread.


The original recipe is for mixed berry muffins but I just used blueberries in mine.

The recipe makes 10-12 muffins


300g plain flour

155g caster sugar (plus extra for dusting)

1 tbsp baking powder

1/2 tsp bicarb of soda

1/4 tsp salt

250ml whole milk

2 large eggs

1 tsp vanilla essence

85g unsalted butter, melted

100g blueberries (I used fresh but you could use frozen)

12 hole muffin tray and cases



  1. Pre-heat the oven to 190 degrees and line the tin with muffin cases
  2. sift together the flour, caster sugar, baking powder and the bicarb of soda, add salt. Pour the milk into a separate jug with the eggs and vanilla essence and mix well.
  3. Make a well in the centre of the dry ingredients and mixing slowly with an electric mixer pour the milk mixture and continue to beat until combined fully in a smooth batter.
  4. Pour in the melted butter and beat to combine.
  5. Stir in the berries by hand making sure they are evenly spaced throughout the mixture
  6. Spoon the mixture into the muffin cases filling each one two thirds full.
  7. Sprinkle with sugar
  8. Bake for 25-30 mins (mine only took 22 minutes so keep an eye on them- they are ready when lightly brown and bounce back when lightly pressed)
  9. Leave in the tin for a short while then transfer to a wire tray to cool





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