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Paul Hollywood Blueberry Muffins

Paul Hollywood Blueberry Muffins
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Paul Hollywood is known for precision baking and strong technical foundations. His approach to muffins follows the classic method: mix dry ingredients separately from wet, combine gently, and avoid overworking the batter.

Blueberry muffins differ from cupcakes. They are slightly denser, less sweet, and more rustic in appearance. The goal is a moist interior with a lightly crisp, domed top.

Ingredients

Scale

For the Dry Ingredients

  • 275 g plain flour

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • 150 g caster sugar

  • Pinch of salt

Quality note: Sift the flour and leavening to ensure even rising and a light texture.

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 blend more smoothly and help maintain structure.

For the Blueberry Filling

  • 180 g fresh blueberries

  • 1 tablespoon flour (for coating berries)

  • Optional: 1 tablespoon coarse sugar for topping

Instructions

Step 1: Preheat and Prepare

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

Starting with a high temperature 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 until evenly combined.

Proper distribution ensures even texture throughout.

Step 3: Combine the Wet Ingredients

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

Avoid overbeating. Just combine.

Step 4: Fold Gently

Pour the wet mixture into the dry ingredients. Using a spatula, fold gently until just combined.

The batter should look slightly lumpy. Do not aim for smoothness.

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

Overmixing leads to dense muffins. Stop as soon as flour streaks disappear.

Step 5: Fill and Bake

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

Sprinkle a little coarse sugar on top if desired for added crunch.

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

The tops should be domed and lightly cracked.

Step 6: Cool and Serve

Allow muffins to rest in the tin for 5 minutes before transferring to a wire rack.

Cooling helps the crumb set properly.

Serve warm or at room temperature.

Find it online: https://britishrecipes.uk/paul-hollywood-blueberry-muffins-recipe/