The Jamie Oliver Blueberry Muffins are a delightful treat that combines the sweet and tart flavor of fresh blueberries with a light and fluffy muffin base. Perfect for breakfast, a snack, or a dessert, these muffins are easy to make and can be prepared in under an hour. With a tender crumb and bursts of juicy blueberries in every bite, these muffins are sure to become a family favorite.
What are Jamie Oliver Blueberry Muffins?
Jamie Oliver’s Blueberry Muffins are moist, fluffy, and loaded with blueberries. The muffins are made using simple ingredients like flour, sugar, and eggs, with a hint of vanilla and lemon zest to enhance the flavors. These muffins are baked to perfection, with golden tops and soft, tender interiors. They can be enjoyed on their own or with a dusting of powdered sugar.
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Why You Should Try This Recipe
- Bursting with Blueberries: Every muffin is packed with juicy blueberries, giving a sweet and tart flavor.
- Quick and Easy: The recipe comes together quickly with basic ingredients.
- Perfect for Breakfast or Snack: These muffins are versatile and can be enjoyed any time of day.
- Moist and Tender: The addition of milk and eggs keeps the muffins moist and fluffy.
- Freezable: These muffins can be frozen and reheated for a quick treat on busy mornings.
Ingredients Needed to Make Jamie Oliver Blueberry Muffins
- Self-raising flour (300g): Provides structure and helps the muffins rise.
- Caster sugar (150g): Sweetens the muffins and balances the tartness of the blueberries.
- Butter (125g, melted): Adds richness and moisture to the muffins.
- Milk (150ml): Adds moisture and helps create a light texture.
- Eggs (2 large): Binds the ingredients and gives the structure of the muffin.
- Blueberries (200g): Fresh or frozen, these provide bursts of flavor in every bite.
- Vanilla extract (1 teaspoon): Enhances the flavor of the muffins.
- Lemon zest (1 lemon): Adds a citrusy brightness that complements the blueberries.
- Baking powder (1 teaspoon): Ensures the muffins rise well.
- Pinch of salt: Balances the sweetness and enhances the flavor.
Equipment
- Mixing bowls: For combining the wet and dry ingredients.
- Whisk: To mix the batter.
- Muffin tin (12-hole): For baking the muffins.
- Paper muffin cases: To line the muffin tin.
- Spatula: For folding in the blueberries.
- Zester: For grating the lemon zest.
Instructions to Make Jamie Oliver Blueberry Muffins
Step 1: Preheat the Oven
- Preheat your oven to 190°C (170°C fan) or 375°F. Line a 12-hole muffin tin with paper muffin cases.
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, sift together the self-raising flour, baking powder, caster sugar, and a pinch of salt. Stir to combine.
Step 3: Whisk the Wet Ingredients
- In a separate bowl, whisk together the melted butter, milk, eggs, vanilla extract, and lemon zest until smooth and well combined.
Step 4: Combine Wet and Dry Ingredients
- Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold the ingredients together with a spatula until just combined. Be careful not to overmix, as this can make the muffins dense.
Step 5: Fold in the Blueberries
- Gently fold the blueberries into the batter, ensuring they are evenly distributed. If using frozen blueberries, do not thaw them before adding to the batter.
Step 6: Fill the Muffin Cases
- Spoon the batter into the lined muffin tin, filling each case about three-quarters full.
Step 7: Bake the Muffins
- Bake in the preheated oven for 20-25 minutes, or until the muffins are golden on top and a skewer inserted into the center comes out clean.
Step 8: Cool and Serve
- Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
What Goes Well With Jamie Oliver Blueberry Muffins
- Butter: Spread with a little butter for an extra indulgent treat.
- Honey or Jam: Drizzle with honey or spread with your favorite jam for added sweetness.
- Whipped Cream: A dollop of whipped cream pairs well with the fruity muffins.
- Cup of Coffee or Tea: Perfectly complements these light, fluffy muffins.
Expert Tips for Making the Best Jamie Oliver Blueberry Muffins
- Don’t Overmix: Be gentle when mixing the batter to avoid dense muffins. Mix just until the ingredients are combined.
- Toss Blueberries in Flour: Toss the blueberries in a little flour before adding them to the batter to prevent them from sinking to the bottom.
- Fresh or Frozen Blueberries: You can use either fresh or frozen blueberries, but if using frozen, add them directly to the batter without thawing.
- Check for Doneness: Insert a skewer into the center of a muffin to check if it’s done. If it comes out clean, the muffins are ready.
Easy Variations of Jamie Oliver Blueberry Muffins
- Lemon Blueberry Muffins: Add more lemon zest or a tablespoon of lemon juice to the batter for a stronger citrus flavor.
- Mixed Berry Muffins: Swap half of the blueberries for raspberries, blackberries, or strawberries for a mixed berry version.
- Chocolate Chip Muffins: Add a handful of chocolate chips for a sweet twist.
- Gluten-Free Option: Use a gluten-free self-raising flour blend to make the muffins suitable for gluten-intolerant guests.
Best Practices to Store Jamie Oliver Blueberry Muffins
- Room Temperature: Store the muffins in an airtight container at room temperature for up to 3 days.
- Refrigerate for Longer Storage: If you want to keep the muffins fresh longer, refrigerate them for up to 5 days. Bring to room temperature before serving.
- Freeze for Later: Wrap the cooled muffins individually in cling film and aluminum foil, and freeze for up to 3 months. Thaw at room temperature or reheat in the microwave for 10-15 seconds.
Best Practices to Reheat Jamie Oliver Blueberry Muffins
- Oven Reheating: Reheat muffins in a preheated oven at 150°C (300°F) for 5-10 minutes to restore freshness.
- Microwave: For a quick option, microwave individual muffins on medium power for 10-15 seconds.
How Can I Make Jamie Oliver Blueberry Muffins Healthier?
- Use Less Sugar: Reduce the sugar by 25g for a less sweet version.
- Use Whole Wheat Flour: Substitute half of the self-raising flour with whole wheat flour for added fiber.
- Add Seeds: Stir in chia or flax seeds for extra nutrients.
- Dairy-Free Option: Use dairy-free butter and milk to make the muffins suitable for those with lactose intolerance.
Nutrition Value (per muffin):
- Calories: 210 kcal
- Protein: 4g
- Carbohydrates: 30g
- Fat: 8g
- Fiber: 2g
- Sugar: 15g
FAQs
Can I use frozen blueberries to make blueberry muffins?
Yes, frozen blueberries work well in blueberry muffins. There’s no need to thaw them before adding to the batter; just toss them in a little flour to prevent them from sinking.
How do I stop blueberries from sinking in muffins?
To prevent blueberries from sinking, toss them in a tablespoon of flour before folding them into the batter. This helps the berries stay evenly distributed throughout the muffins.
How long do blueberry muffins last?
Blueberry muffins can last up to 3 days when stored in an airtight container at room temperature. For longer storage, they can be refrigerated for up to 5 days.
Can I freeze homemade blueberry muffins?
Yes, you can freeze homemade blueberry muffins. Wrap each muffin tightly in cling film and aluminum foil, then freeze for up to 3 months. Thaw at room temperature or reheat in the microwave.
Final Words
The Jamie Oliver Blueberry Muffins are a delicious, easy-to-make treat that can be enjoyed any time of day. With bursts of juicy blueberries and a light, fluffy texture, these muffins are perfect for breakfast, as a snack, or even dessert.
More By British Baking Recipes
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Jamie Oliver Blueberry Muffins
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 6
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Jamie Oliver’s Blueberry Muffins are moist, fluffy, and loaded with blueberries. The muffins are made using simple ingredients like flour, sugar, and eggs, with a hint of vanilla and lemon zest to enhance the flavors. These muffins are baked to perfection, with golden tops and soft, tender interiors. They can be enjoyed on their own or with a dusting of powdered sugar.
Ingredients
- Self-raising flour (300g): Provides structure and helps the muffins rise.
- Caster sugar (150g): Sweetens the muffins and balances the tartness of the blueberries.
- Butter (125g, melted): Adds richness and moisture to the muffins.
- Milk (150ml): Adds moisture and helps create a light texture.
- Eggs (2 large): Binds the ingredients and gives the structure of the muffin.
- Blueberries (200g): Fresh or frozen, these provide bursts of flavor in every bite.
- Vanilla extract (1 teaspoon): Enhances the flavor of the muffins.
- Lemon zest (1 lemon): Adds a citrusy brightness that complements the blueberries.
- Baking powder (1 teaspoon): Ensures the muffins rise well.
- Pinch of salt: Balances the sweetness and enhances the flavor.
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 190°C (170°C fan) or 375°F. Line a 12-hole muffin tin with paper muffin cases.
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, sift together the self-raising flour, baking powder, caster sugar, and a pinch of salt. Stir to combine.
Step 3: Whisk the Wet Ingredients
- In a separate bowl, whisk together the melted butter, milk, eggs, vanilla extract, and lemon zest until smooth and well combined.
Step 4: Combine Wet and Dry Ingredients
- Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold the ingredients together with a spatula until just combined. Be careful not to overmix, as this can make the muffins dense.
Step 5: Fold in the Blueberries
- Gently fold the blueberries into the batter, ensuring they are evenly distributed. If using frozen blueberries, do not thaw them before adding to the batter.
Step 6: Fill the Muffin Cases
- Spoon the batter into the lined muffin tin, filling each case about three-quarters full.
Step 7: Bake the Muffins
- Bake in the preheated oven for 20-25 minutes, or until the muffins are golden on top and a skewer inserted into the center comes out clean.
Step 8: Cool and Serve
- Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
