• Perfect BLueberry Muffins with a domed topped and a soft and moist, tender crumb

Blueberry Muffins

Everybody needs a good muffin up their sleeve, and these Blueberry Muffins are just that. It’s like mastering the queen of cakes, the Victoria Sponge – once you know how it works, you can adapt it to make all sorts of variations.  I love my muffins toweringly tall, sweet and moist within, just like those wrapped in squares of greaseproof paper in good (trendy) cafes and bakeries.

The secret ingredient to get the lift I’m after is that ever-present storecupboard stable, Bird’s custard powder.  It is primarily cornflour with a little almond extract to give it the characteristic taste memory of steamed puddings and custard from all our English childhoods!  Whilst I can’t swear you can taste it in these fruity muffins, it gives a little summin’ summin’ that rounds out the flavour of those plumptious berries and it certainly enhances the lift and texture.

If you can get cake flour where you are, that would be a close substitute with a teeny tiny drop of almond extract (if you like it, I know it’s a bit of a Marmite ingredient) for the taste, in which case you should use 300g plus 4 tbsp cake flour. I use sour cream thinned down just a little with some milk for richness and to give that delightfully almost doughy texture which I love from sour cream cakes and of course, some of my now vintage homemade vanilla extract for extra nostalgia evoking sweet taste memories.

Blueberry Muffins
A little bit decadent from the addition of sour cream but these blueberry muffins are divine. No need to splash the cash at expensive bakeries anymore!
: 3434 kcal
Author: Just Jo
Ingredients
  • 300 g plain flour
  • 4 tbsp custard powder or use a ¼ cup measure
  • 2 tsp baking powder
  • ½ tsp baking soda level
  • 180 g caster sugar
  • 200 ml sour cream half fat is fine
  • 50 ml milk
  • 90 ml vegetable/rapeseed/rice bran oil
  • 1 large egg
  • 2 tsp vanilla extract
  • 200 g frozen but not thawed blueberries
Instructions
  1. Preheat oven to 200⁰C and line a 12 hole muffin tin with paper cases.
  2. Whisk the flour, custard powder, raising agents and caster sugar together in a large bowl.
  3. Measure all but the berries into a jug, beat well then pour into the dry ingredients. Stir to combine, leaving a few lumps.
  4. Pour over the blueberries and fold in.
  5. Divide between the muffin cases and bake for 22 minutes – they will pretty much double in height and when a skewer is inserted into the centre, no raw batter should be evident. (Start checking at 20 minutes and be prepared to go to 25).
  6. Cool in the tin for 5 minutes then transfer to a rack to finish cooling
Recipe Notes

I prefer to use frozen berries as they are more convenient. Just don't be tempted to thaw them first as you'll end up with a soggy mess!

Nutrition Facts
Blueberry Muffins
Amount Per Serving
Calories 3434 Calories from Fat 1278
% Daily Value*
Total Fat 142g 218%
Saturated Fat 100g 500%
Cholesterol 425mg 142%
Sodium 1058mg 44%
Potassium 2212mg 63%
Total Carbohydrates 501g 167%
Dietary Fiber 12g 48%
Sugars 209g
Protein 47g 94%
Vitamin A 36%
Vitamin C 25.7%
Calcium 92.6%
Iron 97.5%
* Percent Daily Values are based on a 2000 calorie diet.

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By | 2018-02-15T10:50:46+00:00 March 18th, 2016|Categories: Brunch, Home Baking, Muffins, Sweet Treats|Tags: , , , , , , , |7 Comments

7 Comments

  1. Maureen Irvine 18/03/2016 at 22:26 - Reply

    Very cunning of you to use custard powder as an ingredient in your muffin recipe Jo. I must admit that I have been doing this in all sorts of goodies,as an enriching agent it’s hard to beat!

    • Just Jo 19/03/2016 at 09:22 - Reply

      It’s a really handy ingredient alright, I’m never without a tub in my cupboard :)

  2. These look so yummy, you can’t beat a good blueberry muffin!
    And I totally agree, a good base muffin recipe is as valuable as gold dust to me! I have a good one but def need to try with custard powder, sounds amazing!

    • Just Jo 04/04/2016 at 17:08 - Reply

      I must admit the custard powder is a bit of a secret ingredient of mine, it works wonders in all sorts of bakes.

  3. Cat 18/09/2017 at 15:53 - Reply

    I love blueberry muffins and these look delicious! Is there anything I can use instead of the custard powder because I don’t have any in the cupboard x

    • Just Jo 18/09/2017 at 16:40 - Reply

      Hi Cat – you can sub it for cornflour and add a dash extra of vanilla extract or even a few drops of almond (as the latter is actually what flavours Birds custard anyway!) x

      • Cat 19/09/2017 at 17:10 - Reply

        Ooh fantastic, thanks.
        I will definitely add these to my ‘to bake’ list x

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