Recipe: American Blueberry Muffins


Never mess with an American classic. Everyone has their own recipe for muffins but we're keeping it simple and all about the blueberries- just the best. Oh and brown sugar over the top just before baking is a must to get that satisfying crunch. Enjoy with a nice cup of coffee.


  • 350 g plain flour
  • 3 tsp baking powder
  • 1 generous pinch salt
  • 200 g vanilla caster sugar
  • 2 eggs
  • 240 ml buttermilk
  • 120 ml sunflower oil
  • 1 tsp vanilla extract
  • 225 g blueberries
  • 1 tbsp demerara sugar
Preheat the Oven

Step 1

Preheat The Oven

Preheat an oven to 220ºC. Sit large muffin cases into a muffin tray in preparation for the mixture.

Prepare Batter Ingredients

Step 2

Prepare Batter Ingredients

Weigh the flour, baking powder, salt and caster sugar into a bowl, then stir to combine. Whisk the eggs, buttermilk, oil and vanilla extract in a second bowl.

Mix the Batter

Step 3

Mix The Batter

Pour the wet stuff into the dry stuff, then mix gently until fully combined, taking care not to overwork the mixture. *Too much stirring causes chewy muffins. Drop the about ¾ of the blueberries into the batter and mix in.

Add Batter to Muffin Cases

Step 4

Add Batter To Muffin Cases

Divide the mixture between the muffin cases, making sure they are filled ¾ of the way up. Dot the leftover blueberries on top of the muffins and sprinkle with the brown sugar.


Step 5


Place them into the oven and immediately turn it down to 180ºC. Bake for 25 minutes, until risen, golden and if you poke a clean skewer into the muffin it comes out clean too.

Cool and Serve

Step 6

Cool And Serve

Allow to cool in the muffin tins for 10 minutes before lifting onto a wire rack to cool completely before serving. Makes 10

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