Blueberry muffins are an absolute classic! I mean, what’s not to like?

And this recipe is super quick and easy to make. The muffins are moist and tender thanks to the buttermilk.

You can give them a lemon icing sugar glace or sprinkle some shredded coconut on top if you like.

Or just keep them plain, as I did, and maybe eat them with some ice cream …

By the way, either frozen or fresh blueberries work here.

Happy Baking!

… Jamie had to give them a proper sniff before he approved.

Ingredients

110g butter (softened)

110g sugar (mix brown and white)

2 eggs

110ml buttermilk

230g flour

1/2 tsp baking soda

1 tsp baking powder

40g desiccated coconut

160g blueberries

zest of one lemon

salt

Method

1. Preheat the oven to 160°C (fan) and line a 12 cups muffin tray with muffin liners.

2. In a bowl, cream the softened butter and sugar until airy and light in colour.

3. Add in the eggs and buttermilk. Beat until well combined.

4. In a separate bowl, combine the flour, baking powder, baking soda and coconut.

5. Quickly mix the dry ingredients into the batter. Do not overbeat it.

6. Add the lemon zest and a pinch of salt.

7. Carefully fold in the blueberries.

8. Evenly distribute the batter into the liners, using an ice cream scoop.

9. Bake for about 25min or until golden brown.

10. Leave to cool on a wire rack.