Wild Blueberry Muffins
Wild Blueberry Muffins
/

Wild Blueberry Muffins

These light muffins make a great brunch or afternoon snack. They're quick and easy to make and go nicely with a cup of tea or coffee. They don’t keep well, though, so either freeze unwanted muffins to be reheated on another day, or prepare to finish them.
Photography: CRISTIAN BARNETT
Save To My Favourites

All products on this page have been selected by our editorial team, however we may make commission on some products.

Serves
8
Total Time
45 Minutes
Ingredients
85g of butter
250g of plain flour
2 tsp of baking powder
Pinch of salt
150g of caster sugar
300ml of buttermilk (or plain yogurt, or mix of yogurt & milk)
1 egg
150g of bilberries
Method
Step 1

Pre-heat the oven to 180°C/350°F/Gas Mark 4. Line a muffin tin with paper muffin cases.

Step 2

Melt the butter and let it cool slightly. Sift the flour, baking powder and salt into a large bowl and stir in the sugar. In a jug, mix together the buttermilk, egg and melted butter. Pour the wet ingredients into the dry and stir until just combined. Gently fold in the bilberries.

Step 3

Spoon the batter into the muffin cases and bake for 25-30 minutes, until golden and firm. Transfer to a wire rack and eat while still slightly warm.

The Hedgerow Cookbook: Cooking with foraged food by Caro Willson & Ginny Knox (National Trust Books). Image credit Cristian Barnett.

more from

Recipes

View All Recipes

DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com.

Fashion. Beauty. Culture. Life. Home
Delivered to your inbox, daily