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James Martin Blueberry Muffins

James Martin Blueberry Muffins
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James Martin is known for classic, indulgent bakes that rely on proper technique rather than complicated ingredients.

Blueberry muffins follow the traditional muffin method: dry ingredients mixed separately from wet, then gently combined. The key difference from cupcakes is texture. Muffins are slightly denser, less sweet, and more rustic.

Ingredients

Scale

For the Dry Ingredients

  • 250 g plain flour

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • 120 g caster sugar

  • Pinch of salt

Quality note: Sift flour and leavening agents to ensure even rising.

For the Wet Ingredients

  • 2 large eggs, room temperature

  • 120 ml whole milk

  • 100 g melted unsalted butter (cooled slightly)

  • 1 teaspoon vanilla extract

Room-temperature eggs help create a smooth batter.

For the Blueberry Filling

  • 150 g fresh blueberries

  • 1 tablespoon flour (for coating berries)

Instructions

Step 1: Preheat and Prepare

Preheat your oven to 200°C (390°F). Line a 12-hole muffin tin with paper cases.

A hot oven at the start encourages a good rise and domed tops.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.

Ensure everything is evenly distributed.

Step 3: Combine the Wet Ingredients

In another bowl, whisk eggs, milk, melted butter, and vanilla extract until smooth.

Avoid overbeating — just combine until blended.

Step 4: Fold Gently

Pour the wet mixture into the dry ingredients. Fold gently using a spatula until just combined. The batter should remain slightly lumpy.

Toss blueberries in one tablespoon of flour, then fold them in carefully.

Overmixing can make muffins tough, so stop as soon as no dry streaks remain.

Step 5: Fill and Bake

Divide the batter evenly among the muffin cases, filling about ¾ full.

Bake for 18–22 minutes until golden and a skewer inserted into the center comes out clean.

The tops should be lightly cracked and domed.

Step 6: Cool Properly

Let the muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Cooling helps the structure set properly.

Find it online: https://britishrecipes.uk/james-martin-blueberry-muffins/