It’s not every day that you get to bake like a Great British Baking Show judge, but with Paul Hollywood’s blueberry muffins, anyone can feel like a star baker. These muffins have that golden, fluffy bakery look, but come together with pantry staples and zero fancy equipment. All you need is a bowl, your hands and a little patience. The result is muffins that are so light and buttery you might want to make a batch every weekend. Even better, the base dough can be made the night before, so you can roll out of bed and have warm muffins ready in no time.
Servings: 12 muffins
Ingredients:
- • 4 cups plain all-purpose flour
- • 1 tsp. baking powder
- • 1 tsp. salt
- • 1¼ cups caster sugar
- • 1½ cups unsalted butter, diced
- • 1 tsp. vanilla extract
- • 2 large eggs
- • ¾ to 1 cup whole milk
- • 1½ cups fresh blueberries
Directions:
- • Preheat oven to 350°F.
- • Line a muffin pan with muffin cups.
- • In a large bowl, mix flour, baking powder, salt and sugar.
- • Add diced butter, then rub it into the dry ingredients with your hands until it resembles coarse breadcrumbs. This may take about 5 minutes.
- • Add vanilla extract and eggs and thoroughly using your hands.
- • Gradually add milk (a little more than ¾ cup, but less than 1 cup) and continue mixing until the dough turns into a soft, cohesive mixture.
- • Spoon the dough evenly into the muffin cups.
- • Press blueberries into every corner of the muffin batter, including the tops, distributing them evenly across all 12.
- • Bake for 20–25 minutes until golden and slightly springy to the touch.
- • Let cool slightly before serving.
Storage Notes:
- • Store leftover blueberry muffins in an airtight container at room temperature for up to 4 hours.
- • To keep them longer, place them in the refrigerator for up to a week.
