Blueberry muffins

Wonderful take on a US classic.

Blueberry muffins


So… I had blueberries, a toddler at home, and a need to do something that required very little brain power 🙂

I’ve adapted the recipe from Linda Collister and Anthony Blake’s The Bread Book, an excellent compendium of breads that also includes the odd pastry recipe. I have a variety of small cake pans we used for this, including an actual muffin pan (and some, er, more colourful ones 🙂 ). This is a dairy-free version.

Blueberry muffins
Recipe type: Dessert
Cuisine: US
Prep time: 
Cook time: 
Total time: 
Serves: 12
Wonderful (US) muffins
  • 100g cake flour (T45)
  • 180g brown flour (T65)
  • Large pinch of salt
  • 85g caster sugar
  • 11g baking powder
  • Juice of half a lemon (~2 teaspoons)
  • 280mL almond milk
  • 60mL oil
  • 1 egg
  • 140 blueberries, fresh or frozen
  • 1 teaspoon nutmeg or to taste
  1. Preheat oven to 200°C. Mix all the dry ingredients together. Then add all the other ingredients, saving the blueberries for last. Mix roughly (too much mixing makes tough muffins!).
  2. Transfer to muffin pans, filling them to ⅔.
  3. Bake for 20-25 minutes, until the muffins are golden, their tops are split, and a skewer inserted in one of them comes up clean (well, bar the blueberry colour :p).