Blueberry Breakfast Muffins!


I am absolutely crazy for blueberries at the moment. They’re in peak season and really delicious this year. Of course, their sweet, floral, burst-in-the-mouth juciness makes them fabulous on their own, with some natural yoghurt and granola. But they’re even better when baked into a dense, squidgy muffin. What better way to kick-start the day?!

I 100% condone eating cake for breakfast, if it puts you in a good mood for the rest of the day then it can only be a good thing. Energy slump, menergy slump; blueberries are FRUIT! Each muffin has 8 blueberries in, which must count as one of your five a day. Plus, there are only 85g of sugar in the entire recipe, which is no way near a cupcake.


blueberry muffins

A Paul Hollywood Recipe

Makes 8 muffins:

+ 125g (ish) Blueberries

+ 2 large eggs

+110g unsalted butter

+ 85g caster sugar

+ 110g plain flour

+ 1 1/2 tsps baking powder

+ pinch nutmeg


The next morning, take the mixture out of the fridge and spoon it into muffin cases set in a muffin tin. The mixture will be very firm and quite sticky, but you should be able to push it into the cases quite easily. Fill each case just under half-way up the case and then stud each with about 8 blueberries.


Bake in the oven at 200C for about 20 minutes, or until slightly golden on top. Serve with a generous mug of coffee and without a second thought to cereal.



2 thoughts on “Blueberry Breakfast Muffins!

  1. These look delicious. These are mini’s right? (otherwise you are really getting some huge blueberries!) 😉 I like the way these look with the big berries. Your photos are always so gorgeous!

    • Thank you! No they’re full size!!! I found some absolutely huge ones and I just knew they belonged in muffins! You’re so kind – they’re all down to a good camera & PicMonkey!

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