My Grandma Piper’s blueberry muffins. There have never been better. These keep for a good few days in an airtight container but are definitely best eaten fresh from the oven, split and spread with a little butter.
The original recipe is in USA cups, and I’ve tried to provide metric conversions below using Delia’s charts for reference. Ignore the conversions written in the actual photo, those were pulled from a less reliable source.
I almost always use frozen blueberries since they’re cheaper and available year-round. If using frozen berries, soak them briefly in water and then drain to remove the excess ice crystals.
Offered by Jean Piper, makes 12 muffins
- 1 1/2 cups (225g) all purpose (plain) flour
- 5/8 cups (141g) sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 1/4 cup (56g) cold butter
- 1 large egg
- 5/8 cups (150mL) milk
- 1 cup (1 large handful) blueberries, fresh or frozen
- Preheat your oven to 400°F (200°C), and line a muffin pan with muffin cases. Squares of baking paper folded like this are a good substitute for muffin papers if you haven’t got them. They look good and actually come away from the muffin more easily than fluted papers.
- Place flour, sugar, baking powder, salt and butter in a large bowl. Cut the cold butter in to the dry ingredients with a pastry blender or by hand.
- Add the egg and milk and stir just until blended.
- Stir in the blueberries.
- Fill the lined muffin pan, spreading the batter evenly.
- Bake for 17 minutes (20 minutes if using frozen blueberries).