Blueberry Muffins

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By Jeremy Round

Published 1988

  • About

An American breakfast classic, very crumbly and delicate, here adapted from Jane and Michael Stern’s Real American Food. Blueberries are also good cooked in pancake batter.


  • 10 oz flour
  • 3 oz sugar
  • 1 level tablespoon


Grease 12 deep mince-pie tin cups.

Mix flour, sugar, baking powder, baking soda and salt. Beat together eggs, buttermilk, lemon zest and melted butter. Stir egg mixture lightly into flour mixture (it will remain lumpy). Fold blueberries into batter. Spoon into cups of the prepared baking trays.

Bake at Gas 6/200°C/400°F for 20-25 minutes until golden. Remove from pan. Serve warm