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Blueberry Muffins

by James Morton

A go-to recipe in baking emergencies. People coming over imminently, cupboards and fridge barren but for flour, an egg and some leftover fruit. The solution? Muffins.

Prep time

30 minutes

Cook time

30 minutes






Step 1

First, preheat your oven to 180C (160C fan). Prepare your muffin cases, or grease your muffin tins with plenty of oil or butter.

Step 2

You’ll need two bowls. Into the larger bowl, weigh your flour, baking powder, salt and blueberries, mixing to combine and coat the fruit.

Step 3

In your other bowl, whisk together your sugar, egg, milk and sunflower oil.

Step 4

Pour all the wet ingredients into the dry ingredients, and using a wooden or large metal spoon, gently mix everything together.

Step 5

Scoop down to the bottom to get every last drop of flour, but be careful not to overmix. Remember, no flour should be visible, but the batter should still seem lumpy.

Step 6

Divide your mix evenly into your cases or tins, and bake for about half an hour. This is very oven-dependent. When done, they should be golden brown and should bounce all the way back when pressed firmly.


Top Tips:

  • To stop the blueberries breaking up or sinking to the bottom, toss them in the dry ingredients to coat them before the final mix.


  • Substitute 100g milk for 100g of natural yoghurt for a lighter and less rich final muffin.




  • 270g plain flour
  • 3 tsp baking powder
  • A wee pinch of salt
  • 100g caster sugar
  • 1 egg
  • 250ml Graham’s milk (any kind, weigh it)
  • 100ml sunflower oil
  • 150g blueberries (or substitute fruit)