Bakery-Style Blueberry Muffins

Method

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1. Line a 12-hole muffin tin with tall paper cases. Heat the oven to 220°C / 430°F.

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2. Whisk the flour, sugar, baking powder and salt together. Remove 1 tablespoon of this mix and toss it with the blueberries.

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3. In a jug, whisk the eggs, milk, oil, melted butter, vanilla and lemon zest.

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4. Pour the wet into the dry and fold with a spatula for about 12 strokes — the batter should be thick and lumpy, not smooth.

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5. Fold in the coated blueberries with two or three more strokes.

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6. Rest the batter for 15 minutes. This hydrates the flour and thickens the batter, which helps it rise upward rather than spread.

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7. Divide between the cases, filling them right to the top, and sprinkle generously with demerara.

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8. Bake at 220°C for 7 minutes, then, without opening the door, reduce the oven to 190°C / 375°F and bake a further 15 to 18 minutes until golden and springy.

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9. Cool in the tin for 5 minutes, then move to a rack.

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Chef’s Tips

• Fill the cases completely. Half-filled cases make flat, sad muffins.
• Frozen blueberries work well and bleed less if you use them straight from the freezer without thawing.
• A thick batter is the goal. If it pours easily, it will spread rather than dome.

Pairing Suggestions

• Coffee or a milky tea
• Serve warm with salted butter
• Follow with fresh fruit

Storage & Reheating

Keeps 3 days in a loosely covered tin. Freezes 2 months; reheat from frozen at 160°C / 320°F for 12 minutes.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.