Jamie Oliver's easy recipe for blueberry muffins that come out 'perfect every time'
Blueberry muffins are a classic, delicious, and simple treat that can be enjoyed by anyone, and what makes a blueberry muffin even better is when it is homemade. Fortunately, with Jamie Oliver's recipe, you don't need to be an expert baker to make a great batch, as the celebrity chef's "not too tricky" method is everything you need to come out with the best baked goods.
He said: "Classic flavours in no time at all, these blueberry muffins are super-fluffy, fruity and oh-so light. Feel free to use fresh or frozen blueberries - either way, they'll come out perfect every time."
Ingredients for Jamie Oliver's Blueberry Muffins:
- 50g pecans
- 50g demarara sugar
- 1/2 teaspoon mixed spice
- 100g unsalted butter
- 300g self-raising flour
- 1 teaspoon bicrabonate of soda
- 2 medium free-range eggs
- 100g caster sugar
- 150ml buttermilk or natural yoghurt
- 1 teaspoon vanilla bean paste
- 200g fresh or frozen blueberries
Method:
Preheat the oven to 170°C/325°F/gas 3 and line a 12-hole muffin tin with paper muffin cases.
To make the topping, finely chop the pecans and combine in a small bowl with the demerara and mixed spice. Set aside.
Melt the butter in a pan or in the microwave, then set aside to cool slightly.
In a large bowl, mix together the flour, bicarbonate of soda and a small pinch of sea salt.
In a separate bowl, whisk together the eggs and sugar for about 2 minutes, or until pale and slightly thickened. Gradually add the butter, buttermilk and vanilla, mixing until combined.
Pour the butter mixture into the flour mixture along with the blueberries and fold everything together until just combined.
Spoon the batter into the muffin cases, then sprinkle over the topping. Bake for 30 minutes, or until a toothpick inserted into the centre comes out clean.
