Cafe Style Blueberry Muffins

Café style muffins... who can resist them? It's hard too at the best of times but when they are straight out of the oven sitting on the kitchen bench top it's even harder.

This recipe is super easy and very quick.  You don't even need to use a mixer - a good ol' wooden spoon will be just fine.

Fresh blueberries are obviously the key ingredient in these muffins - frozen can be used.  Buttermilk can be substituted with milk however the buttermilk helps maintain a moister texture.  The wonderful aroma of baking laced with blueberries and cinnamon filled the kitchen not long after they were placed into the oven.

Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well for up to 3 months.

Cafe Style Blueberry Muffins

(recipe adapted from Sally's Baking Addiction)

Makes: 12

3 cup plain flour (very careful not to overmeasure)

4 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

2 eggs, room temperature preferred

1 cup caster sugar

1 cup buttermilk

1/2 cup canola oil (or vegetable or melted coconut oil)

1 teaspoon vanilla extract

1 and 1/2 cups fresh or frozen blueberries

coarse sugar for sprinkling (optional)

Preheat oven to 220 degrees Celsius or 200 degrees Celsius fan forced.

Spray your muffin tin of choice with non-stick spray or line with muffin liners. Set aside.

In a large bowl, gently toss together flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined - a 20 second toss to disperse everything together. Set aside.

In a medium bowl, whisk together eggs and sugar until combined. Mix in milk, oil, and vanilla. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together by hand. Avoid over mixing. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be VERY thick and somewhat lumpy. Fold in the blueberries.

Pour batter into prepared muffin tins, filling all the way to the top. Top with a sprinkle course sugar, if preferred.

Bake at 220 degrees Celsius or 200 degrees Celsius fan forced for 5 minutes. Reduce oven temperature to 190 degrees Celsius or 170 degrees Celsius fan forced and continue to bake for 25 minutes until tops are lightly golden and centres appear set. Use a skewer to see if the centres are cooked. Allow to cool for 10 minutes in muffin pan before enjoying.

(Click here for a printable version of this recipe)