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.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 6
- Category: Dessert
- Method: Baking
- Cuisine: British
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.