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The kitchen smelled like Saturday morning.* Warm blueberries, melted butter, and muffins that didn’t last past 9am.
This is the muffin that made my picky eater go quiet.* That’s a win.
Preheat time: 10-15 minutes
For the Blueberry Muffins:
- Temperature: 400°F = 200°C = Gas Mark 6
- When to start: Turn your oven on right before you start mixing the batter
By the time you finish steps 1-4 of the recipe, the oven will be hot and ready.
Why preheating matters
1. Bakery tops: That high 400°F = 200°C heat at the start gives the tall domed tops US readers love
2. Even bake: If you put batter in a cold oven, muffins spread flat and get dense
the *Blueberry Muffins* rewritten your way:
Blueberry Muffins Recipe:
_Makes 12 muffins | 30 minutes total_
Ingredients
Dry:
- 2 cups flour = 250g plain flour / all-purpose flour
- 3/4 cup sugar = 150g granulated sugar / caster sugar
- 2 tsp baking powder = 2 tsp baking powder
- 1/2 tsp salt = 1/2 tsp salt
-Wet:
- 1/2 cup butter = 113g unsalted butter, melted _or_ 1/2 cup = 120ml oil
- 2 large eggs = 2 large eggs
- 1 cup milk = 240ml whole milk
- 2 tsp vanilla extract = 2 tsp vanilla extract
Mix-ins:
- 1 1/2 cups blueberries = 225g blueberries, fresh or frozen
- 1 tbsp flour = 1 tbsp flour, for tossing berries
- Optional: 1 tbsp coarse sugar = 1 tbsp demerara sugar for topping
- Instructions:
1. Prep:
Preheat oven to 400°F = 200°C = Gas Mark 6. Line a 12-cup muffin pan/tray with paper liners/cases.
2. Mix dry:
Whisk flour, sugar, baking powder, and salt.
3. Mix wet:
Whisk melted butter, eggs, milk, and vanilla.
4. Combine:
Pour wet into dry. Stir until just combined. Don’t overmix.
5. Add berries:
Toss blueberries with 1 tbsp flour = 1 tbsp flour, then fold in.
6. Bake:
Fill cups to the top. Sprinkle sugar. Bake 18-22 minutes until golden.
5 minutes in pan = 5 minutes in tray, then move to rack.
Quick notes
- Flour: US = all-purpose, UK/PK = plain flour / maida
- Sugar: US = granulated, UK = caster
- Pan terms: US = muffin pan + liners, UK = muffin tray + paper cases

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