The Nigella Blueberry Muffins are an easy, quick, and delicious treat perfect for breakfast, brunch, or a snack. These muffins are packed with fresh blueberries and have a soft, fluffy texture that pairs wonderfully with a cup of coffee or tea.
What are Nigella Blueberry Muffins?
Nigella’s Blueberry Muffins are classic muffins made with simple pantry ingredients and fresh blueberries. The muffins are light and moist, thanks to the addition of milk and butter, and the blueberries provide a juicy burst of flavor in every bite. These muffins are perfect for when you’re craving a homemade treat that doesn’t take much time to whip up.
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Why You Should Try This Recipe
- Easy and Quick: With minimal prep and baking time, these muffins are ready in no time.
- Delicious and Moist: The perfect balance of soft crumb and juicy blueberries.
- Versatile: You can swap out the blueberries or add additional ingredients like lemon zest or chocolate chips.
- Perfect for Any Time: Ideal for breakfast, brunch, or as a snack throughout the day.
- Beginner-Friendly: Even novice bakers can master this simple recipe.
Ingredients Needed to Make Nigella Blueberry Muffins
- Plain flour: 250g (9 oz), for a soft and fluffy muffin base.
- Caster sugar: 100g (3.5 oz), to sweeten the muffins.
- Baking powder: 2 teaspoons, to help the muffins rise.
- Butter: 75g (2.6 oz), melted, for richness.
- Milk: 200ml (7 fl oz), to create a moist batter.
- Eggs: 1 large, to bind the ingredients together.
- Vanilla extract: 1 teaspoon, for flavor.
- Fresh blueberries: 200g (7 oz), for juicy bursts of flavor.
- Salt: A pinch, to enhance the sweetness and flavor.
Equipment
- Muffin tin: A 12-hole muffin tin.
- Muffin cases: To line the muffin tin.
- Mixing bowl: For preparing the batter.
- Whisk or spatula: To mix the ingredients.
- Ice cream scoop (optional): For evenly distributing the batter.
Instructions to Make Nigella Blueberry Muffins
1. Preheat the Oven
- Preheat your oven to 200°C (180°C fan)/400°F/gas mark 6. Line a 12-hole muffin tin with muffin cases.
2. Mix the Dry Ingredients
- In a large bowl, sift together the plain flour, baking powder, and a pinch of salt. Stir in the caster sugar to combine.
3. Combine the Wet Ingredients
- In another bowl, whisk together the melted butter, milk, egg, and vanilla extract until smooth.
4. Mix the Batter
- Pour the wet ingredients into the dry ingredients. Gently fold them together until just combined. Be careful not to overmix, as this can make the muffins dense.
5. Fold in the Blueberries
- Gently fold the blueberries into the batter, being careful not to crush them.
6. Fill the Muffin Cases
- Use a spoon or ice cream scoop to divide the batter evenly among the muffin cases, filling them about two-thirds full.
7. Bake the Muffins
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a skewer inserted into the center comes out clean.
8. Cool and Serve
- Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
What Goes Well With Nigella Blueberry Muffins
- Butter: Spread a bit of butter on a warm muffin for extra indulgence.
- Honey or maple syrup: Drizzle a bit of honey or maple syrup over the top for added sweetness.
- Clotted cream: For a luxurious touch, serve with a dollop of clotted cream.
- Greek yogurt: Pair with a side of Greek yogurt for a balanced breakfast.
- Lemon curd: Add a spoonful of lemon curd for a zesty flavor boost.
Expert Tips for Making the Best Nigella Blueberry Muffins
- Don’t overmix the batter: Stir until the ingredients are just combined to avoid dense muffins.
- Use fresh or frozen blueberries: Both work well, but if using frozen, add them straight from the freezer without thawing to avoid excess moisture.
- Check for doneness: Insert a skewer or toothpick into the center of a muffin—if it comes out clean, they’re done.
- Serve warm: Muffins are best enjoyed warm, straight from the oven, or gently reheated.
Easy Variations of Nigella Blueberry Muffins
- Lemon and blueberry muffins: Add the zest of 1 lemon to the batter for a citrusy twist.
- Chocolate chip blueberry muffins: Stir in a handful of chocolate chips for extra indulgence.
- Nutty muffins: Add chopped walnuts or almonds for a bit of crunch.
- Raspberry muffins: Substitute blueberries with raspberries for a tart alternative.
- Cinnamon sugar topping: Sprinkle the tops with cinnamon sugar before baking for a crunchy finish.
Best Practices to Store Nigella Blueberry Muffins
- Room temperature: Store the muffins in an airtight container at room temperature for up to 3 days.
- Freezing: You can freeze the muffins in an airtight container or freezer bag for up to 3 months. Thaw them at room temperature before serving.
Best Practices to Reheat Nigella Blueberry Muffins
- Oven: Reheat in the oven at 180°C (350°F) for 5 minutes to refresh the muffins.
- Microwave: Warm individual muffins in the microwave for 10-15 seconds for a quick treat.
How Can I Make Nigella Blueberry Muffins Healthier?
- Use whole wheat flour: Swap half of the plain flour with whole wheat flour for extra fiber.
- Reduce sugar: Use less caster sugar or substitute it with a natural sweetener like honey or maple syrup.
- Add oats: Stir in a handful of oats to add texture and boost the fiber content.
- Use low-fat milk: Replace full-fat milk with low-fat or almond milk for a lighter version.
Nutrition Value (per muffin)
- Calories: 210 kcal
- Protein: 4g
- Fat: 8g
- Carbohydrates: 30g
- Sugar: 12g
- Fiber: 2g
FAQs
Can I use frozen blueberries in Nigella Blueberry Muffins?
Yes, you can use frozen blueberries. Add them directly to the batter without thawing to prevent excess moisture from seeping into the muffins. This helps maintain the muffin texture and keeps the blueberries from bleeding too much.
How do I prevent my blueberry muffins from becoming dense?
To prevent dense muffins, avoid overmixing the batter. Stir the ingredients just until combined to maintain a light and fluffy texture. Overmixing can lead to a tougher, denser muffin.
How long do blueberry muffins stay fresh?
Blueberry muffins stay fresh for up to 3 days if stored in an airtight container at room temperature. You can also freeze them for up to 3 months and thaw them before serving.
Should I coat blueberries in flour before adding them to muffin batter?
Yes, tossing blueberries in a little flour before adding them to the batter can help prevent them from sinking to the bottom. It also helps evenly distribute the berries throughout the muffins.
Final Words
The Nigella Blueberry Muffins are a deliciously simple and satisfying bake, perfect for any time of the day. With juicy blueberries in every bite, these muffins are light, fluffy, and easy to make.
More By British Baking Recipes
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Nigella Blueberry Muffins Recipe
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 6
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Nigella’s Blueberry Muffins are classic muffins made with simple pantry ingredients and fresh blueberries. The muffins are light and moist, thanks to the addition of milk and butter, and the blueberries provide a juicy burst of flavor in every bite. These muffins are perfect for when you’re craving a homemade treat that doesn’t take much time to whip up.
Ingredients
- Plain flour: 250g (9 oz), for a soft and fluffy muffin base.
- Caster sugar: 100g (3.5 oz), to sweeten the muffins.
- Baking powder: 2 teaspoons, to help the muffins rise.
- Butter: 75g (2.6 oz), melted, for richness.
- Milk: 200ml (7 fl oz), to create a moist batter.
- Eggs: 1 large, to bind the ingredients together.
- Vanilla extract: 1 teaspoon, for flavor.
- Fresh blueberries: 200g (7 oz), for juicy bursts of flavor.
- Salt: A pinch, to enhance the sweetness and flavor.
Instructions
1. Preheat the Oven
Preheat your oven to 200°C (180°C fan)/400°F/gas mark 6. Line a 12-hole muffin tin with muffin cases.
2. Mix the Dry Ingredients
In a large bowl, sift together the plain flour, baking powder, and a pinch of salt. Stir in the caster sugar to combine.
3. Combine the Wet Ingredients
In another bowl, whisk together the melted butter, milk, egg, and vanilla extract until smooth.
4. Mix the Batter
Pour the wet ingredients into the dry ingredients. Gently fold them together until just combined. Be careful not to overmix, as this can make the muffins dense.
5. Fold in the Blueberries
Gently fold the blueberries into the batter, being careful not to crush them.
6. Fill the Muffin Cases
Use a spoon or ice cream scoop to divide the batter evenly among the muffin cases, filling them about two-thirds full.
7. Bake the Muffins
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a skewer inserted into the center comes out clean.
8. Cool and Serve
Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
