Blueberry muffins

Blueberry muffins
Prepare
30 mins to 1 hour
Cook
10 to 30 mins
Serve
Makes 6 muffins

These are the best blueberry muffins ever, but you can use this recipe as a basic muffin recipe, too. Leave the muffin mixture to rest for as long as your willpower can bear…

For this recipe you will need a 6-hole muffin tin lined with paper cases.

Each serving provides 214 kcal, 3.5g protein, 20.5g carbohydrates (of which 10g sugars), 13g fat (of which 8g saturates), 1g fibre and 0.5g salt.

By Paul Hollywood

From Saturday Kitchen

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Ingredients

Recipe tips
How-to videos

Method

  1. Cream the butter and sugar together. Add the eggs, one at a time and mixing well between each addition.

  2. Add the flour, baking powder, nutmeg, stir to combine. Refrigerate for at least an hour, preferably overnight.

  3. When ready to bake, preheat the oven to 200C/180C Fan/Gas 6.

  4. Place a spoonful of muffin mixture into each muffin case, filling each to just over half way. Stud each muffin with about 8 blueberries, pressing some down into the batter.

  5. Bake for 20 minutes, or until golden on top. Best served warm.

Recipe tips

Resting the dough might sound like a faff, but it's perfect if you are making muffins for breakfast as you can prep everything the night before.

You can use thawed frozen blueberries, or you can swap the blueberries for chopped apple, raspberries, chocolate chips, chopped bananas or nuts.

If preferred, swap the nutmeg for lemon zest (you'll need about ½ lemon unless it's particularly small).