Blueberry Muffins

As a family we first ate a muffin on the quayside of Granville Island, Vancouver, in 1989, on our first big trip as a family to the States and Canada for a wedding. Everyone fell in love with them, and when they arrived in the UK as US-style coffee shops appeared it was even better. Blueberry ones seem to be the favourite but raspberry or chocolate ones come in a close second. Below is a recipe I found in a magazine – not sure which one – but they work really well.

Makes 12 muffins

Ingredients:
12oz/325g Plain flour
6oz/175g Caster sugar
½tsp Salt
2tsp Baking powder
½tsp Bicarbonate of Soda
1 Punnet of Blueberries
2tsp Poppy seeds
2 Eggs
200ml/8fl oz Whole milk (any milk is ok)
100ml/4oz Vegetable oil
1 lemon juice and zest


A 12-hole muffin tray and tulip muffin cases are needed.

Preheat oven to 180C/350F Gas 4 or 170C Fan Oven.

1. In a mixing bowl mix the flour, sugar, salt, baking powder, bicarbonate of soda and poppy seeds.

2. In a measuring jug, beat the eggs before adding the milk, oil and lemon juice and lemon zest.

3. Add these to the dry ingredients/fruit and mix well but quickly, as the lemon and the raising agents start to work.

4. Divide evenly between the muffin cases.

5. Cook in the centre of the oven for 20/25 minutes approximately, checking after 15 minutes to make sure the tops are not burning

6. Check they are cooked when a skewer inserted into the centre of the muffin comes out clean.

Leave to cool and enjoyed warmed before eating. They freeze well.

Enjoy!