These blueberry muffins are from the Hummingbird Bakery Cookbook. A colourful and sumptious treat of a book full of cupcakes, muffins, pies, brownies, cakes, cookies and cheesecakes. I probably choose one of the plainest recipes in the book, but I was craving blueberries, so it had to be.
Here is a bit of blurb about the bakery; "The Hummingbird Bakery landed in Portobello Road in early 2004. We wanted to provide Londoners with an alternative to supermarket cakes and French patisseries.
We didn't know where we could buy real cupcakes, fluffy with buttercream icing, moist chocolate layer cakes or genuine American pies - so we decided to make and sell them ourselves! Our simple, unfussy recipes have proved very popular."
Very popular indeed, they have gone on to open two more shops in London, with another one to open by the end of the year and plans to go overseas. Their cookbook sold over 100,000 copies last year.
Blueberry muffins. Perfect for breakfast or an afternoon snack. Light, fluffy and packed with squishy, sweet, blueberries.
Ingredients
- 360g plain flour
- 370g caster sugar
- 1 tsp salt
- 1 to 1½ tsp baking powder
- ½ tsp bicarbonate of soda
- 375ml buttermilk
- 1 large egg
- ½ tsp vanilla extract
- 70g unsalted butter, melted
- 250g blueberries
Instructions
Preheat oven to 170c/325f, gas mark 3.
Line a 12-hole muffin tin with paper cases.
Put the flour, sugar, salt, baking powder and bicarbonate of soda in an electric mixer with the paddle attachment or in a large bowl and use an electric blender or a hand whisk and beat.
Pour in the buttermilk, egg and vanilla extract into a jug and mix to combine. Slowly pour into the flour mixture and beat until all the ingredients are incorporated.
Pour in the melted butter and beat until the butter is just incorporated, then beat until the batter is even and smooth.
Finally, gently fold in the blueberries with a wooden spoon until evenly dispersed.
Spoon the mixture into the paper cases until two-thirds full and bake in the pre-heated oven for 20-25 minutes, or until golden brown and the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the muffins to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
Line a 12-hole muffin tin with paper cases.
Put the flour, sugar, salt, baking powder and bicarbonate of soda in an electric mixer with the paddle attachment or in a large bowl and use an electric blender or a hand whisk and beat.
Pour in the buttermilk, egg and vanilla extract into a jug and mix to combine. Slowly pour into the flour mixture and beat until all the ingredients are incorporated.
Pour in the melted butter and beat until the butter is just incorporated, then beat until the batter is even and smooth.
Finally, gently fold in the blueberries with a wooden spoon until evenly dispersed.
Spoon the mixture into the paper cases until two-thirds full and bake in the pre-heated oven for 20-25 minutes, or until golden brown and the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the muffins to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
Details
Cook time: Total time:
Yield: 12 muffins
* Buttermilk, Beetroot & Apple Muffins
* Chocolate Maple Muffins
* Double Chocolate Muffins
* Jammie Doughnut Muffins
* Pear & Ginger Muffins
I do hope these bluberry muffins curbed your craving. I can just imagine the blueberry bursting!
ReplyDeleteThe picture of the mix with the blueberries is gorgeous..I could eat that without it being baked for sure!! I love the cover of that cookbook!
ReplyDeleteI do enjoy a good muffin. They look lovely, I shall have to set to and make a vegan version.
ReplyDeleteOh yum! I love blueberries too. I have considered buying that book, looks like it has lots of great recipes in there.
ReplyDeleteRose
I am trying to give up my cookbook addiction and then you tempt me with this one - haven't seen it about in my parts but will look out for it - those muffins sound lovely
ReplyDeleteHi Mangocheeks, It is great when you tear a muffin open and you see all the exploded berries :)
ReplyDeleteHey Staci, I know, it's a real pick-me-up-you-have-to-have-me kind of a book.
Let me know when you do the vegan version Helen and I will link to it :)
There were so many fabulous recipes, it was hard to know where to start Rose :)
Hi Johanna, I was good, I borrowed it from the library, but I am tempted to buy it, it has to be said. It is half price on Amazon just now.
ReplyDeleteI borrowed this book from a friend - just gave it back as I've ordered my own copy now! Have you tried the raspberry cheesecake brownies yet?
ReplyDeleteNo, but now I am off to the bookshelf to have a look Rachel :)
ReplyDeleteThat is one tempting muffin photo — I do believe it will send me to the kitchen to bake!
ReplyDeleteYou've put me in the mood for muffins now young lady ;0)
ReplyDeleteGet thee to the kitchen Andrea :)
ReplyDeleteYoung lady. I like that Chele, but it's maybe a llittle misplaced :D
They do look delicious! I was wondering if you found them quite sweet as comparable recipes don't have nearly as much sugar in them.
ReplyDeleteI do like the Hummingbird cupcakes - they're extremely light and fluffy - definitely worth making!
They were quite sweet actually. I think you could cut down on the sugar C.
ReplyDeleteBlueberry muffins are my favorite kind of muffins!
ReplyDeletemmmm these muffins look perfect. I love the Hummingbird Bakery Book! Hope you are enjoying the long weekend. Lucie x
ReplyDeletethese muffins are scrumptious !! bravo to you !!Pierre
ReplyDeleteMe too Pam, although I wouldn't say no to a chocolate chip muffin either :)
ReplyDeleteHaving a good weekend Lucie, bought some bedding plants and hanging baskets on Saturday and went hillwalking yesterday. Hope you are having a good weekend too :)
Thanks Pierre :)
Nothing more basic and nothing more delicious! Looks like I might need that cookbook!
ReplyDeletemmm scrummy and a nice reminder of a sunny sunday afternoon last year spent making blueberry muffins with my sister-in-law - thanks :o)
ReplyDeleteFantastic looking muffins, and as blueberries are a super food, I reckon you could describe the muffins as health food!!!
ReplyDeleteIt is rather nice Barbara :)
ReplyDeleteThat sounds like a good way to spend an afternoon Nic and a lovely memory.
Definitely health food Browwnieville Girl, I'm with you :)
Just noticed I am logged into my walking group blog. Just to confuse you.
Jacqueline
Tinned Tomatoes
It is glorious blueberry season, my favorite time of year. Wonderful looking muffins, thanks for a new recipe.
ReplyDeleteHow funny - I've been craving a cake with blueberries in too!
ReplyDeleteI have this book but am yet to make anything from it.
Yum, these muffins look so good. I also have the Hummingbird Bakery Cookbook and it's a must have.
ReplyDeleteMaria
x
There is really nothing like a classic blueberry muffin! These look beautiful, too--perfect size and so golden on top! No wonder the bakery is doing well ;)
ReplyDeleteI love blueberries too TB, they are luscious. Thinking about making blueberry ice cream this year.
ReplyDeleteThere is a lot of yummy recipes to choose from CC :)
You are right Maria, but I am limiting myself to borrowing it (too many cookbooks).
Hi Ricki, they are good, but I actually have an old recipe I think is slightly better.
Thanks Sophie :)
Hi again. Sorry to be such a bore n ask such a basic/ silly question, but what is the difference between plain and self raising flour? I would have thought that all cakes/ muffin recipes need self raising flour but the blueberry muffins need plain flour..
ReplyDeleteHi Aneesha, never worry about asking a question. I am happy to help if i can.
DeleteThis recipe uses plain flour, which has no raising agent, so bicarbonate of soda (baking soda) & baking powder are added as raising agents. Self-raising flour already has raising agents in it so you do not need to add any.
Hi Jacqueline, thanks ever so much for answering and solving the flour mystery for me. Blueberry muffins on the dessert menu tomorrow dinner then (main course Mushroom, Spinach and Feta quiche, it looks fab!) Love your blog and recipes, thanks again! Aneesha x
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