Classic American Blueberry Muffins

This delicious and simple American recipe is ideal for kids lunchboxes and picnics. As featured in Wolds Scene Spring Edition.

By Sadie Hirst, multi award-winning artisan baker.

In this latest edition of Wolds Scene my recipe for you is the Classic American Blueberry Muffin, which has been a family favourite of ours for many years. Using tulip style cases, you get a very swish “coffee shop” finish that looks impressive. With two bank holidays to look forward to and hopefully some nice spring weather, you may fancy a spot of baking.  These are quick and easy to make and are delicious to take on picnics and days out. You will get 10 large muffins out of this mixture. Half fill the two spare spaces in your tin with water; the steam generated will ensure you get a good rise. Happy Spring Baking, Sadie.

Classic American Blueberry  Muffins

  • 115g  Unsalted Butter

  • 175 ml of milk

  • 2 large eggs

  • 1 tsp vanilla bean paste

  • 350g Plain Flour

  • 150g White Granulated Sugar plus extra for sprinkling on top

  • 1 level tbsp. Baking Powder

  • Pinch Salt

  • 200g Fresh Blueberries


  • Preheat oven to 180c fan

  • Melt the butter in a little pan

  • Whisk all of your wet ingredients together (milk, eggs, melted butter and vanilla)

  • Mix dry ingredients together (Flour, Sugar, Baking Powder and Salt)

  • Gradually fold wet ingredients into the dry with large metal spoon. Don’t over mix.

  • Put blueberries in and gently mix it all together. If it feels too stiff, add a bit more milk, it should be a nice dropping consistency.

  • Fill 10 muffin cases up to a cm from the top and sprinkle a little granulated white sugar on the top of the mixture. Try not to drop the batter on the tops of the tulip cases, as it burns on and spoils the look of them.

  • Bake for 25/30 minutes, the tops will gently spring back when touched and they are a nice golden brown. Ovens vary, so keep an eye on them.

  • Leave muffins in tin to cool on top of a rack for about 5 mins. Take the muffins out of the tin and continue to let them cool on the rack. Serve inside another tulip case for extra smart finish.

Sadie Hirst is a member of the British Society of Baking and Select Lincolnshire.  Together with her Husband Russell, they have multi award winning RJ Hirst Family Butchers, in Woodhall Spa (underneath the Clock Tower on Station Road). 2016 Select Lincolnshire Winner of Business of the Year, Finalist Best Retailer and Producer of the Year. Follow on Twitter Sadie Hirst@RJHirstbutchers 



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