Coffee shop style blueberry muffins; extra-large and packed with blueberries. A not-so-naughty treat for any time in the day… including breakfast!
This weekend I really fancied a simple bake, and although this does require the use of two bowls (which for some of my friends precludes this from being called simple!) it really is very straightforward and hard to go wrong. These muffins, without fail, come out light, slightly chewy, and bursting with blueberries every time.
Now is the beginning of the blueberry season in the UK; perhaps a little early to see a lot of British blueberries in the shops, but keep an eye out as they will be there very soon. Maybe it’s just me, but I find fruit and veg are always best bought and eaten when in season, and the blueberries here were packed with flavour – something you need in a good blueberry muffin!
Another great thing about these muffins is you probably already have all the ingredients, bar the blueberries, at home. So there are no excuses when you want to whip up a quick batch of these – which is a dangerous thing to realise!
I would not advocate eating these for breakfast (although of course for “research purposes” I did!) but they did make a nice treat. My favourite time to eat them was as a not-so-naughty elevenses treat, with a strong black coffee on the side; Just like you would in your favourite coffee shop.
Makes 6 extra large muffins. Takes 15 minutes plus baking and cooling time.
- 85g dairy free butter
- 150g blueberries
- 250g self raising flour, plus 1 tbsp for the blueberries
- 140g caster sugar
- 1/2 tsp bicarbonate of soda
- 200ml non-dairy milk
- 2 eggs
- 1 tsp vanilla extract
- Preheat the oven to 180 degrees and line a 6 hole muffin tray with large tulip muffin cases (as pictured – if you only have normal large cupcake cases, this recipe will make 9 muffins).
- Melt the butter and leave to cool slightly.
- Rinse and lightly dry the blueberries. Add the tablespoon of flour to them and quickly mix until all the blueberries are evenly covered (tip: this will stop all the blueberries sinking to the bottom of the muffins).
- In a large bowl measure out the flour, sugar, and bicarb and lightly mix.
- In a bowl or jug measure out the milk, break in the two eggs and beat together. Add the melted butter and vanilla and mix.
- Add the wet ingredients to the dry and mix until almost combined – it’s OK to still have some small bits of flour visible.
- Fold in the blueberries, and then divide the batter evenly between the 6 cases.
- Bake for 23 – 25 minutes until lightly golden and a skewer comes out clean from the middle.