This post may contain yummy blueberry muffins links. Perfect summer bake for a random treat, or even breakfast! I have often heard from people that muffins are so much harder to bake if you want them to rise, taste good, be moist, and not be rock solid.
Whether the muffins are fruity, chocolatey or even plain, the should still be light and moist but feel like a treat! I love blueberries, and using blueberries in cakes is even better but I get sometimes that it can be difficult. I honestly have never had a problem with this recipe and they always taste delicious and yummy every single time! For these muffins I use unsalted butter, eggs, caster sugar and self-raising flour, salt and milk. I use fresh blueberries with this bake as I believe not only do they work best but you cant beat the taste of fresh, juicy blueberries. It may sound like a slightly weird recipe, but it really is just a cupcake batter change to suit the extra freshness from the blueberries, as well as having a more muffin like texture.
I used self raising flour as I wanted a fluffy texture, but you need the milk to make the batter work as best as possible. It’s always important to use FULL-FAT products when baking as the fat content is key to best results, no matter the recipe. You can make these dairy free though by substituting the butter and milk to a full-fat dairy alternative! For something a little different, you can add some granulated sugar to the top of the muffins before baking for a crunchy texture. I used a blog of icing made with icing sugar and lemon juice for a sweet but sharp flavour, and used this to stick some blueberries and little finely grated lemon zest. This is of course optional as I mentioned above!
As they are such an easy flavour, they can be enjoyed by all the family young and old! Add in the self raising flour with the salt and combine again – you will know when it is done as the mixture will be cake like. Dollop a little onto each muffin, and stick down some blueberries. Sprinkle on a little lemon zest, and enjoy! Notes I seriously would recommend using fresh blueberries for this as it always works better for me – but feel free to try with frozen, particularly in the winter months – but I can’t guarantee it’ll work! If you fancy an added crunch to your muffins the sprinkle a little bit of granulated sugar onto the top of the cakes before baking!
These last for 2-3 days in an airtight container! Find my other Recipes on my Recipes Page! Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Is it possible to freeze these muffins.