James Martin Blueberry Muffins Recipe

These blueberry muffins are soft, moist, and packed with fresh or frozen blueberries. A light cinnamon sugar topping adds a bakery-style crunch. They are easy to make with simple ingredients and turn out fluffy and delicious every time.

Ingredients Needed:

For the Topping:

• 100g (½ cup) packed light or dark brown sugar
• 67g (½ cup) chopped walnuts or pecans (optional)
• 1 teaspoon ground cinnamon

For the Muffins:

• 219g (1¾ cups) all-purpose flour (spooned and leveled)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 113g (½ cup or 8 Tbsp) unsalted butter, softened
• 100g (½ cup) granulated sugar
• 50g (¼ cup) packed light or dark brown sugar
• 2 large eggs, at room temperature
• 120g (½ cup) sour cream or plain/vanilla yogurt, at room temperature
• 2 teaspoons vanilla extract
• 60ml (¼ cup) milk, at room temperature
• 210g (1½ cups) fresh or frozen blueberries

How To Make Blueberry Muffins Recipe?

1. Preheat the Oven: Set oven to 218°C. Line a 12-cup muffin pan with paper liners or grease with nonstick spray.
2. Make the Topping: Mix brown sugar, chopped nuts, and cinnamon in a small bowl. Set aside.
3. Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, baking powder, and salt.
4. Beat Butter and Sugar: In another bowl, beat butter, granulated sugar, and brown sugar until creamy and smooth (about 3 minutes).
5. Add Wet Ingredients: Beat in eggs one at a time, then mix in sour cream and vanilla until combined.
6. Combine Everything: On low speed, add dry ingredients and milk, mixing until just combined. The batter will be thick.
7. Fold in Blueberries: Gently stir in the blueberries, being careful not to overmix.
8. Fill Muffin Cups: Spoon the batter evenly into the muffin cups, filling them to the top. Sprinkle with the topping and press lightly so it sticks.
9. Bake: Bake for 5 minutes at 218°C, then reduce the temperature to 177°C and bake for another 18–20 minutes until a toothpick comes out clean.
10. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Recipe Tips:

• Use Room Temperature Ingredients: Make sure butter, eggs, sour cream (or yogurt), and milk are at room temperature. This helps the batter mix smoothly and gives the muffins a light and fluffy texture.
• Don’t Overmix the Batter: Mix the dry and wet ingredients until just combined. Overmixing will make the muffins dense and tough instead of soft and airy.
• Coat Blueberries in Flour: Toss the blueberries with a little flour before adding them to the batter. This keeps them from sinking to the bottom and helps them stay evenly spread in the muffins.
• Start with a Hot Oven: Bake at 218°C for the first 5 minutes, then lower it to 177°C. This trick makes the muffins rise fast and gives them tall, bakery-style tops.
• Don’t Open the Oven Too Soon: Avoid opening the oven door before the muffins are fully baked. A sudden drop in temperature can cause them to sink in the middle. Check for doneness only in the last few minutes.

How To Store Leftovers?

• Refrigerate: Let the muffins cool completely before storing. Put them in an airtight container and keep them in the fridge for up to 1 week.
• Freeze: After cooling, place the muffins in a freezer-safe container or bag. Freeze for up to 3 months.

Nutrition Facts:

• Calories: 230 kcal
• Total Fat: 11g
• Saturated Fat: 6g
• Cholesterol: 50mg
• Sodium: 180mg
• Potassium: 80mg
• Total Carbohydrate: 30g
• Dietary Fiber: 1g
• Sugars: 16g
• Protein: 3g

James Martin Blueberry Muffins Recipe

Course: DessertCuisine: BritishDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

230

kcal

These blueberry muffins are soft, moist, and packed with fresh or frozen blueberries. A light cinnamon sugar topping adds a bakery-style crunch. They are easy to make with simple ingredients and turn out fluffy and delicious every time.

Ingredients

• For the Topping:

• 100g (½ cup) packed light or dark brown sugar

• 67g (½ cup) chopped walnuts or pecans (optional)

• 1 teaspoon ground cinnamon

• For the Muffins:

• 219g (1¾ cups) all-purpose flour (spooned and leveled)

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• ½ teaspoon salt

• 113g (½ cup or 8 Tbsp) unsalted butter, softened

• 100g (½ cup) granulated sugar

• 50g (¼ cup) packed light or dark brown sugar

• 2 large eggs, at room temperature

• 120g (½ cup) sour cream or plain/vanilla yogurt, at room temperature

• 2 teaspoons vanilla extract

• 60ml (¼ cup) milk, at room temperature

• 210g (1½ cups) fresh or frozen blueberries

Directions

• Preheat the Oven: Set oven to 218°C. Line a 12-cup muffin pan with paper liners or grease with nonstick spray.
• Make the Topping: Mix brown sugar, chopped nuts, and cinnamon in a small bowl. Set aside.
• Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, baking powder, and salt.
• Beat Butter and Sugar: In another bowl, beat butter, granulated sugar, and brown sugar until creamy and smooth (about 3 minutes).
• Add Wet Ingredients: Beat in eggs one at a time, then mix in sour cream and vanilla until combined.
• Combine Everything: On low speed, add dry ingredients and milk, mixing until just combined. The batter will be thick.
• Fold in Blueberries: Gently stir in the blueberries, being careful not to overmix.
• Fill Muffin Cups: Spoon the batter evenly into the muffin cups, filling them to the top. Sprinkle with the topping and press lightly so it sticks.
• Bake: Bake for 5 minutes at 218°C, then reduce the temperature to 177°C and bake for another 18–20 minutes until a toothpick comes out clean.
• Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

• Use Room Temperature Ingredients: Make sure butter, eggs, sour cream (or yogurt), and milk are at room temperature. This helps the batter mix smoothly and gives the muffins a light and fluffy texture.
• Don’t Overmix the Batter: Mix the dry and wet ingredients until just combined. Overmixing will make the muffins dense and tough instead of soft and airy.
• Coat Blueberries in Flour: Toss the blueberries with a little flour before adding them to the batter. This keeps them from sinking to the bottom and helps them stay evenly spread in the muffins.
• Start with a Hot Oven: Bake at 218°C for the first 5 minutes, then lower it to 177°C. This trick makes the muffins rise fast and gives them tall, bakery-style tops.
• Don’t Open the Oven Too Soon: Avoid opening the oven door before the muffins are fully baked. A sudden drop in temperature can cause them to sink in the middle. Check for doneness only in the last few minutes.