Name: Nigella Blueberry Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 cups self-rising flour; ¾ teaspoon salt; 2 teaspoons baking powder; 2 large eggs; 4 tablespoons unsalted butter, melted; ¾ cup milk; 2 cups fresh blueberries; 1 teaspoon grated orange zest

This simple Nigella Blueberry Muffins recipe is made with self-rising flour, fresh blueberries, melted butter, milk, and a hint of bright orange zest. The result is a batch of incredibly soft, fluffy, and moist muffins bursting with juicy fruit flavor. This recipe is perfect for a quick breakfast or a weekend brunch, making 18 delicious muffins for the whole family to enjoy.

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Nigella Blueberry Muffins Ingredients

2 cups self-rising flour
¾ teaspoon salt
2 teaspoons baking powder
2 large eggs
4 tablespoons unsalted butter, melted
¾ cup milk
2 cups fresh blueberries
1 teaspoon grated orange zest (or lemon zest)

How To Make Nigella Blueberry Muffins

Prepare the blueberries: Gently wash the blueberries and pat them completely dry. In a small bowl, toss them with a teaspoon of flour until lightly coated. This helps prevent them from sinking to the bottom of the muffins. Set aside.
Preheat oven and prep pan: Preheat your oven to 425°F (210°C). Line a muffin tin with paper liners or lightly grease and flour it.
Combine dry ingredients: In a large mixing bowl, sift together the self-rising flour, salt, and baking powder. Whisk to combine everything evenly.
Mix wet ingredients: In a separate medium bowl, lightly beat the eggs. Stir in the melted butter and then the milk until just combined.
Combine wet and dry: Pour the wet ingredients into the bowl with the dry ingredients. Mix with a spatula for only 10-15 strokes. The batter should be lumpy—do not overmix, as this will make the muffins tough.
Fold in blueberries: Gently fold the floured blueberries and the orange zest into the batter until they are just distributed.
Fill and bake: Spoon the batter into the prepared muffin cups, filling each one about two-thirds full. Bake for 15-20 minutes, or until the tops are a light golden color and a toothpick inserted into the center comes out clean.
Cool and serve: Remove the muffins from the tin immediately and let them cool on a wire rack. Serve warm with butter for a delicious treat.

Recipe Tips

Do Not Overmix: The secret to a tender, fluffy muffin is a lumpy batter. Overmixing develops the gluten in the flour, which results in dense and tough muffins. Stop mixing as soon as the flour is no longer visible.
Flour the Berries: Tossing the blueberries in a little flour before adding them to the batter is a crucial step. The light flour coating helps them stay suspended in the batter instead of sinking to the bottom during baking.
Use Room Temperature Ingredients: For a smoother batter and a more even bake, use eggs and milk that are at room temperature. This helps them combine more easily with the melted butter.
High Initial Oven Temperature: Starting at a high temperature of 425°F (210°C) helps the muffins rise quickly, creating that classic domed top.

What To Serve Blueberry Muffins

These delightful blueberry muffins are perfect on their own, especially when served warm with a generous spread of salted butter. For a classic breakfast pairing, enjoy them with a hot cup of coffee, black tea, or a cold glass of milk. To make it a more complete meal, serve them alongside a portion of fluffy scrambled eggs or a simple fruit salad. You can also top them with a dollop of clotted cream or a drizzle of honey for extra sweetness.

How To Store Blueberry Muffins Leftovers

Store at Room Temperature: To keep muffins fresh, line an airtight container with a paper towel and place the muffins inside in a single layer. The paper towel will absorb excess moisture and prevent them from becoming soggy. They will stay fresh for up to 3 days.
Freeze: Allow the muffins to cool completely. Wrap each muffin individually in plastic wrap, then place them in a freezer-safe zip-top bag. They can be frozen for up to 3 months. To reheat, let them thaw at room temperature or microwave for 20-30 seconds.

Nigella Blueberry Muffins Nutrition Facts

Calories: 145 kcal
Total Fat: 4.5g
Saturated Fat: 2.5g
Cholesterol: 28mg
Sodium: 180mg
Total Carbohydrate: 23g
Sugars: 9g
Protein: 3g

Frequently Asked Questions

Can I use frozen blueberries instead of fresh? Yes, you can use frozen blueberries. Do not thaw them before using, as this can make them mushy and cause their color to bleed into the batter. Toss the frozen berries in flour just like you would with fresh ones and fold them into the batter at the last moment.
What can I use if I don’t have self-rising flour? If you don’t have self-rising flour, you can easily make your own. For every 1 cup of all-purpose flour, whisk in 1 ½ teaspoons of baking powder and ¼ teaspoon of salt. For this recipe, you would need 2 cups of all-purpose flour, 3 teaspoons of baking powder, and ½ teaspoon of salt (in addition to the salt already called for).
Why did my muffins turn out dry? The most common reasons for dry muffins are overmixing the batter or overbaking. Mix the batter just until the ingredients are combined, and be sure to check for doneness with a toothpick at the lower end of the baking time.

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