Blueberry Muffins

Blueberry MuffinsI love blueberries, especially in muffins. Maybe I just love muffins more, I don’t know. Anyway, the combination of the cake-like texture and sweet pop of blueberries is irresistible. Better than that, they only take twenty-five minutes or so from batter to breadbasket. One final word of warning, they are not shop made, they do not look shop made, and most important of all they don’t taste shop made.


  • 12oz (340g) plain flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4oz (315g) caster sugar
  • 10floz (290ml) milk
  • 1 egg, lightly beaten
  • 2oz (55g) butter, melted and allowed to cool
  • 8oz (225g) blueberries


  1. Get the oven to 200c/400f/gas 6 and grease 12 muffin tins or use 12 muffin cases on a baking sheet.
  2. Sift the flour, baking powder, salt and sugar together in a large mixing bowl. Make a well in the centre for the liquid.
  3. Mix together the milk, egg and butter. Pour the mixture slowly into the well of the bowl, mixing with a wooden spoon and incorporate the flour as you stir. Turn it into a batter but don’t overmix they will become stodgy if you do, and it doesn’t matter if it’s lumpy.
  4. Mix in the blueberries lightly, so that they don’t break.; and don’t overstir or you will make the batter heavy. Put a spoonful into each case; filling no more than two-thirds of the case.
  5. Put into the oven for twenty or twenty five minutes, until risen and brown. If you want then about half way through you can sprinkle some sugar over the top and put them back in to make them slighly crunchy.
  6. Take out and allow to cool on a wire rack.

About Cooking At Zero Degrees

This is a blog (it also works on an ipad and now has a Facebook page) about what we eat at home. Starters, mains, sauces, side dishes, cocktails and links to local shops. It’s all here. Food is fun, it should be fun to make and fun to eat. For some people making a meal is a chore. If it is then don’t do it; but please, it’s better to eat something, anything, that you make at home from scratch, because prepared, packaged supermarket dinners and food have about as much flavour as the plastic or cardboard package they come in. Food cultivation and husbandry is not just a moral argument. Eggs that don’t come from battery hens do taste better, cattle properly reared have more flavour - and just think about it: at its most simple, if they’re not being pumped full of chemicals then you’re not being pumped full of chemicals. How good is that? If you can buy local, use your neighbourhood shops, you will miss them when they are gone. Most of all, have fun making a meal of it! Oh, and why at zero degrees? Because that’s where we live – in Greenwich, London.
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