{"id":33066,"date":"2025-07-20T08:00:46","date_gmt":"2025-07-20T07:00:46","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=33066"},"modified":"2025-07-17T16:11:00","modified_gmt":"2025-07-17T15:11:00","slug":"blueberry-muffins","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2025\/07\/20\/blueberry-muffins\/","title":{"rendered":"Blueberry Muffins Recipe"},"content":{"rendered":"

Deliciously simply blueberry muffins with a buttermilk muffin batter, stuffed full of blueberries with a crunchy brown sugar topping<\/h2>\n

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I’m always craving a fresh fruit bake when I have a cuppa tea or a coffee in the summer months, and these beautiful blueberry muffins are perfect.<\/p>\n

Blueberry recipes<\/h3>\n

I have several blueberry recipes on my blog already, typically combined with lemon because it’s one of my favourite flavour combinations I have ever made. It’s a fresh and fruity vibe which I am often after, however, I do just adore blueberries.<\/p>\n

I don’t know if it’s just me, but I often prefer blueberries baked because I think it draws out the flavour so much more, compared to when they are fresh out of a punnet. Maybe I have always got unlucky it comes to fresh blueberries to just eat, but it really has just increased my love for baking with blueberries instead. <\/p>\n

My lemon and blueberry cake<\/a> is definitely one of my most popular bakes because it’s quite the showstopper – along with my lemon and blueberry blondies<\/a> which are sweet, zingy and fudgy all in one go. Of course, in all of these bakes, you can leave out the lemon. <\/p>\n

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Muffin recipes<\/h3>\n

I have published a fair few different muffin recipes in my years of blogging, and they are all slightly different for a reason. There are so many different ways of making muffins, and I like to have different choices depending on the different flavours that people are after in their muffin. <\/p>\n

I adore a savoury muffin (such as with my cheese and bacon muffins<\/a>) because they are so easy to throw together and have a delicious salty hit of yum, whereas my carrot cake muffins<\/a> are probably one of my favourites (but I do just absolutely adore carrot cake, so…) <\/p>\n

My lemon and blueberry muffins<\/a> are different with a white sugar base, self raising flour and regular milk whereas these blueberry muffins have a plain flour, mixed sugar and buttermilk base. Both of the recipes work and are delicious, these new ones are just meant to be more bakery style. <\/p>\n

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Muffin batter<\/h3>\n

This recipe is designed to be made into a big bowl with a spoon or spatula, it really doesn’t need a mixer to make. It’s a super accessible recipe for that reason due to its simplicity, but it also packs an absolute punch that I adore from the sugar and blueberries. <\/p>\n