Showing posts with label Muffins & Scones. Show all posts
Showing posts with label Muffins & Scones. Show all posts
Warm Blueberry & Almond Muffins (Moist Buttermilk Muffins Loaded with Fresh Blueberries)
Saturday, 9 May 2026
There’s something extra special about a weekend breakfast, and these Warm Blueberry & Almond Muffins are exactly the kind of treat that makes slow mornings feel worth savoring. Bursting with juicy blueberries and enriched with the gentle sweetness of ground almonds, these muffins bake up tender, moist, and wonderfully aromatic—thanks to a hint of warm spice that fills the kitchen the moment they hit the oven.
Made with buttermilk for softness and topped with a delicate sprinkle of chopped almonds for crunch, they strike that perfect balance between wholesome and indulgent. Whether you enjoy them warm with a cup of tea or tuck one into your hand as you head out for a country walk, these muffins are simple to make, comforting to eat, and just right for those moments when you want something a little special.
If you love blueberry bakes as much as I do, this small effort delivers big rewards—sweet, jammy berries, a tender crumb, and a muffin that tastes like a hug. Let’s bake a batch together.
I know I don't work full time anymore and I don't really have all that many pressing issues in my life during the week, except for whatever work I make for myself and my church duties, but I still like to pull out the stops a bit at the weekend.
On the weekend I do like to do and enjoy a few things that I normally wouldn't during the rest of the week. Once in a blue moon treats, etc. Most Saturdays I like to make myself a little something special to enjoy for my breakfast. I am not really an egg for breakfast kind of a person, but give me cake or a muffin, and I am in!
I especially love these Blueberry and Almond Muffins. They are meant to be served warm. (That doesn't stop me from enjoying them cold! They are pretty tasty either way.) Moist with buttermilk deliciousness, and lightly spiced with mixed spice . . . that lovely combination of warm baking spices that makes all baked goodies taste that little bit more scrumptious.
Generously stuffed with fresh berries that get almost jammy and even sweeter with the baking. They have a lovely almond flavor . . . both through the use of ground almonds in the batter and through the crunchy sprinkle of chopped almonds that you sprinkle over top before baking.
I was almost tempted to drizzle a lemon glaze over top . . . but then I thought . . . why mess with perfection. These are wonderfully tasty just as they are!
INGREDIENTS NEEDED
TO MAKE
BLUEBERRY & ALMOND MUFFINS
There is nothing complicated about these tasty muffins!
- 1 5/8 cups (200g) of plain all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp ground mixed spice (see recipe notes)
- 1/2 cup (50g) ground almonds
- 7/8 cup (175g) of granulated sugar
- 1 medium free range eggs
- 1 1/3 cup (300ml) of buttermilk
- 3 1/2 TBS (50g) of butter, melted
- 2 cups (250g) of fresh blueberries
- 2 TBS (15g) of chopped almonds to top
NOTES ON INGREDIENTS
- Don't be tempted to use self-rising flour. The leavening amounts will be off.
- I have added instructions on making your own mixed spice in the recipe notes. Alternately you could use apple pie or pumpkin spice.
- Use ground unbleached almonds or almond flour.
- In the U.K. use caster sugar.
- You can easily make a good buttermilk substitute by whisking together equal parts of plain full fat yogurt and milk, or full fat sour cream and milk to make up the full amount.
- I used salted butter.
- You can use frozen berries if you wish, but do not thaw them out first.
HOW TO MAKE BLUEBERRY AND ALMOND MUFFINS
As some would say, it's not rocket science!
- Preheat the oven to 200*C/400*F/ gas mark 6. Line a 12 cup medium muffin pan with paper liners. Set aside. (You could alternately really butter the muffin tin well.)
- Sift the flour, baking powder and mixed spice into a large bowl. Whisk in the ground almonds and sugar. (I use a small wire whisk for this.)
- Beat together the egg, buttermilk and melted butter in another bowl. Stir this into the dry ingredients, mixing only to combine. Fold in the blueberries. (If using frozen berries, do not thaw them out first. Do not overmix as that will toughen your muffins.)
- Spoon the batter into the prepared muffin cups, dividing it evenly amongst them. They should be roughly 2/3 full. (Don't overfill.)
- Sprinkle some of the chopped almonds on top of each.
- Bake for 18 to 20 minutes, until well risen and golden brown. (They should be well risen and the tops should spring back when lightly touched. A toothpick inserted in the center of one should come out clean.)
- Remove from the oven and turn out onto a wire rack to cook for several minutes before serving. Serve warm.
HINTS AND TIPS FOR GREAT MUFFINS
Here are my hints and tips for making sure that your muffins turn out beautifully every time:
1. Mix wet and dry ingredients separately. To prevent the mix from being overworked, first mix the wet ingredients together in one bowl and mix the dry ingredients in another. Make a well in the dry ingredients, carefully pour in the wet ingredients, then stir the mix a couple of times to roughly combine.
2. Don't over mix your muffins. The most important rule of muffin making is to not over stir the mix. What you really want is to just moisten the ingredients. Do not stir or beat the batter until it is smooth and lump free. You want the final mix to be lumpy, and thick with a few floury streaks.
3. Add your flavors last. While spices should be added with all the other dry ingredients, additions like fruit and nuts should be added last. Give the batter one more light-handed stir once you've added them in just to combine.
4. Line the pans. You can choose to either grease the muffin tin or line it with paper liners. If you choose to forgo the liners, make sure you grease the base and sides of the cups with oil spray or a little melted butter. If you're not going to eat the muffins for a while, do use paper liners as these will keep the muffins fresher for longer.
5. Don't overfill your pans. Aim to fill the cups ¾ full to get muffins with nice round tops and to prevent them from spilling out over the top of the cups. Often if your tins are over filled the muffins will rise to the top and then collapse on themselves.
6. For extra interest, add a flavorful sprinkle on top. Once the muffin cups are all filled, you can choose to sprinkle the tops with more fruit, nuts or a crumble topping, even sanding sugar or cinnamon sugar, for even more taste and or crunch. As the muffins rise these toppings will cook into the tops of the muffin.
7. Protect your baking pan. If there isn't enough batter to fill all the cups, half fill the empty ones with water. This will help the muffins bake evenly and will help to protect your pan from buckling.
8. Cooling them down. Once you remove the muffins from the oven, let them sit in their pan for a few minutes before removing to a wire rack. This is especially important for muffins that aren't in a paper liner, as it will help them from falling apart. However, remove them after five minutes otherwise you risk them going soggy as they cool in the pan.
9. Freeze extras for later. Muffins freeze beautifully, so if you can't enjoy them all on the day they're baked, wrap them in plastic wrap tightly, and put them in the freezer for later. They will keep for about 3 months and reheat wonderfully in the microwave for about 30 seconds on high from frozen.
FREQUENTLY ASKED QUESTIONS
CAN THESE MUFFINS BE MIXED TOGETHER AHEAD OF TIME?
If you like you can mix together the dry ingredients and the wet ingredients separately, ready to mix together when you are ready to bake them. The dry ingredients can be kept in a bowl, covered on the countertop. The wet ingredients should be kept in the refrigerator, covered. Bring them to room temperature before mixing and baking. I would not do this more than 24 hours ahead of time.
CAN THIS RECIPE BE HALVED?
Yes, you can absolutely halve this recipe. Simply divide all of the ingredients by two and bake in a 6 cup muffin tin. Bake times will remain the same. (This is much easier done using the weight measures rather than the cup. Also it would be 1/2 of the beaten egg.)
CAN THESE BE FROZEN ONCE BAKED?
Yes, these can be frozen after baking. Simply wrap each muffin individually in some cling film and then place them all into a zip lock baggie, label and date. That way you can take out as many or as few as you wish to eat. You can thaw them on the countertop for several hours, or you can gently reheat in the microwave for about 30 seconds on high. You can freeze them for up to three months, properly wrapped.
HOW LONG WILL THESE MUFFINS KEEP ONCE BAKED?
These muffins are best eaten on the day as they are relatively low in fat and contain fresh fruit. They are very easy to freeze however. See above.
A FEW MORE
MUFFIN RECIPES TO ENJOY
We love muffin recipes in this house. Here are a few more tasty muffin recipes that you might also enjoy!
SPECIAL K BREAKFAST MUFFINS - These are the PERFECT breakfast muffins. Quick and easy to make. Delicious. I highly recommend. Simple and filled with fiber. You can use ordinary Special K cereal, or you can be a bit more extravagant and use one of the varieties which contain fruit. This recipe makes half a dozen fabulous muffins.
GINGERBREAD MUFFINS - I am a hug fan of gingerbread anything. I think gingerbread is probably one of my favorite things to bake and eat! They are moist and delicious with a lovely crumb and beautiful ginger/cinnamon flavor. The recipe makes a full batch of 12 fabulous muffins!
Pin this recipe to your Muffin, Teatime, Blueberry and Breakfast Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow.
Yield: 12 medium muffins
Blueberry & Almond Muffins
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
Quick and easy to prepare for a weekend breakfast or brunch. Especially lovely served warm with a hot drink, or cold orange juice.
Ingredients
- 1 5/8 cups (200g) of plain all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp ground mixed spice (see recipe notes)
- 1/2 cup (50g) ground almonds
- 7/8 cup (175g) of granulated sugar
- 1 medium free range eggs
- 1 1/3 cup (300ml) of buttermilk
- 3 1/2 TBS (50g) of butter, melted
- 2 cups (250g) of fresh blueberries
- 2 TBS (15g) of chopped almonds to top
Instructions
- Preheat the oven to 200*C/400*F/ gas mark 6. Line a 12 cup medium muffin pan with paper liners. Set aside.
- Sift the flour, baking powder and mixed spice into a large bowl. Whisk in the ground almonds and sugar.
- Beat together the egg, buttermilk and melted butter in another bowl. Stir this into the dry ingredients, mixing only to combine. Fold in the blueberries.
- Spoon the batter into the prepared muffin cups, dividing it evenly amongst them. They should be roughly 2/3 full.
- Sprinkle some of the chopped almonds on top of each.
- Bake for 18 to 20 minutes, until well risen and golden brown.
- Remove from the oven and turn out onto a wire rack to cook for several minutes before serving. Serve warm.
Notes
Make Your Own Mixed Spice:
You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
There’s something wonderfully comforting about a simple muffin recipe you can count on, and these Yum Yum Muffins are exactly that — soft, tender, lightly sweet, and perfect for breakfast or an anytime treat. Made with everyday pantry ingredients and ready in just minutes, they’re the kind of bake that fills your kitchen with warm, homey aromas and brings everyone wandering in to see what’s fresh from the oven.
Whether you love small‑batch baking, easy muffin recipes, or nostalgic flavors that remind you of childhood kitchen moments, these Yum Yum Muffins deliver every time. They’re quick to mix, beautifully moist, and ideal for busy mornings, lunchboxes, or cozy afternoon snacks. If you’re looking for a reliable muffin recipe that’s simple, delicious, and fuss‑free, a muffin that is not a cake, then this vintage muffin recipe is sure to become a favorite.
I really love muffins, especially muffins that are not like cake. When I eat a muffin I don't want a piece of cake, or muffins that are like eating cake, being overly sweet . . . high in fat. If I want cake, I'll bake a cake.
I want a muffin as it is supposed to be, as they were originally intended to be. A quick bread, slightly raised with rounded pebbly top. The insides filled with nice holes. Perfect for spreading with a tiny pat of butter, that you don't need to feel guilty about eating because the muffins themselves are not high in fat. In short, an old-fashioned muffin.
A muffin just like this old fashioned-muffin recipe I am sharing with you today. This recipe was adapted from one which I found in a vintage Five Roses Cookbook. This book was originally published in 1967 and is one of my prized cookbooks. This adapted recipe is a small batch recipe and produces six perfect muffin. Not loaded with fat and sugar. Delicious, plain and simple. Flavored with ground baking spices, nutmeg, cloves and cinnamon, and generously studded with raisins. A muffin you can feel good about eating.
INGREDIENTS NEEDED TO MAKE YUM YUM MUFFINS
Simple ingredients put together simply and deliciously.
- 1 cup (120g) plain all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 TBS sugar
- 1/8 tsp ground cloves
- 1/2 tsp ground cinnamon
- 1/8 tsp grated nutmeg
- 1/2 cup (75g) raisins
- 1 large egg, beaten
- 1/2 cup (120ml) milk
- 2 TBS butter, melted
INGREDIENTS NOTES
- To measure your flour, spoon it into a metal measuring cup and level off the top with a straight edge. Don't use self-rising flour.
- I used Kirkland brand organic granulated sugar. If you are in the U.K. use caster sugar.
- Use the freshest spices you can. Even better, grate or grind your own. Freshly grated/ground spices will give you amazing flavors.
- Not a fan of raisins? Try using toasted chopped walnuts or pecans in their place.
- Make sure you use fresh eggs. I get mine at a local chicken farm.
- I used whole milk.
- I used salted butter.
HOW TO MAKE YUM YUM MUFFINS
These go together simply and easily.
- Preheat the oven to 400*F/200*C/gas mark 6. Butter six muffin cups really well. Set aside. (Alternately you can use paper liners. I would still grease the liners.)
- Whisk the flour, baking powder, salt and sugar together. Stir in the spices and then stir in the raisins to coat them with the flour. (Coating the raisins with the dry ingredients helps to distribute them easily in the batter.)
- Whisk the egg, milk and melted butter together. (Alternately you could use sunflower oil instead of the butter.)
- Add all at once to the dry ingredients and stir together just to combine. The batter should be lumpy, but there should be no big dry streaks in it. (Don't overmix or the muffins will be tough.)
- Divide the batter between the muffin cups. (2/3 full)
- Bake in the preheated oven for 15 to 20 minutes. (They should be well risen and the tops should spring back when lightly touched. A toothpick inserted in the center of one should come out clean.)
- Remove from cups to a wire rack to cool.
HINTS AND TIPS FOR GREAT MUFFINS
Here are my hints and tips for making sure that your muffins turn out beautifully every time:
1. Mix wet and dry ingredients separately. To prevent the mix from being overworked, first mix the wet ingredients together in one bowl and mix the dry ingredients in another. Make a well in the dry ingredients, carefully pour in the wet ingredients, then stir the mix a couple of times to roughly combine.
2. Don't over mix your muffins. The most important rule of muffin making is to not over stir the mix. What you really want is to just moisten the ingredients. Do not stir or beat the batter until it is smooth and lump free. You want the final mix to be lumpy, and thick with a few floury streaks.
3. Add your flavors last. While spices should be added with all the other dry ingredients, additions like fruit and nuts should be added last. Give the batter one more light-handed stir once you've added them in just to combine.
4. Line the pans. You can choose to either grease the muffin tin or line it with paper liners. If you choose to forgo the liners, make sure you grease the base and sides of the cups with oil spray or a little melted butter. If you're not going to eat the muffins for a while, do use paper liners as these will keep the muffins fresher for longer.
5. Don't overfill your pans. Aim to fill the cups ¾ full to get muffins with nice round tops and to prevent them from spilling out over the top of the cups. Often if your tins are over filled the muffins will rise to the top and then collapse on themselves.
6. For extra interest, add a flavorful sprinkle on top. Once the muffin cups are all filled, you can choose to sprinkle the tops with more fruit, nuts or a crumble topping, even sanding sugar or cinnamon sugar, for even more taste and or crunch. As the muffins rise these toppings will cook into the tops of the muffin.
7. Protect your baking pan. If there isn't enough batter to fill all the cups, half fill the empty ones with water. This will help the muffins bake evenly and will help to protect your pan from buckling.
8. Cooling them down. Once you remove the muffins from the oven, let them sit in their pan for a few minutes before removing to a wire rack. This is especially important for muffins that aren't in a paper liner, as it will help them from falling apart. However, remove them after five minutes otherwise you risk them going soggy as they cool in the pan.
9. Freeze extras for later. Muffins freeze beautifully, so if you can't enjoy them all on the day they're baked, wrap them in plastic wrap tightly, and put them in the freezer for later. They will keep for about 3 months and reheat wonderfully in the microwave for about 30 seconds on high from frozen.
FREQUENTLY ASKED QUESTIONS
CAN THESE MUFFINS BE MIXED TOGETHER AHEAD OF TIME?
If you like you can mix together the dry ingredients and the wet ingredients separately, ready to mix together when you are ready to bake them. The dry ingredients can be kept in a bowl, covered on the countertop. The wet ingredients should be kept in the refrigerator, covered. Bring them to room temperature before mixing and baking. I would not do this more than 24 hours ahead of time.
CAN I CUT THIS RECIPE BE DOUBLED?
Yes, you can absolutely double this recipe. Simply multiply all of the ingredients by two and bake in a 12 cup muffin tin. Bake times will remain the same.
CAN THESE BE FROZEN ONCE BAKED?
Yes, these can be frozen after baking. Simply wrap each muffin individually in some cling film and then place them all into a zip lock baggie, label and date. That way you can take out as many or as few as you wish to eat. You can thaw them on the countertop for several hours, or you can gently reheat in the microwave for about 30 seconds on high. You can freeze them for up to three months, properly wrapped.
HOW LONG WILL THESE MUFFINS KEEP ONCE BAKED?
These muffins are best eaten on the day as they are relatively low in fat.
A FEW OTHER MUFFIN RECIPES TO ENJOY
Here are a few other muffin recipes that you might also enjoy!
SPECIAL K BREAKFAST MUFFINS - These are the PERFECT breakfast muffins. Quick and easy to make. Delicious. I highly recommend. Simple and filled with fiber. You can use ordinary Special K cereal, or you can be a bit more extravagant and use one of the varieties which contain fruit. This recipe makes half a dozen fabulous muffins.
GINGERBREAD MUFFINS - I am a hug fan of gingerbread anything. I think gingerbread is probably one of my favorite things to bake and eat! They are moist and delicious with a lovely crumb and beautiful ginger/cinnamon flavor. The recipe makes a full batch of 12 fabulous muffins!
Pin this recipe to your Muffin, Breakfast or Teatime Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow.
Yield: Makes 6
Yum Yum Muffins (small batch)
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
This old fashioned recipe makes six tasty muffins.
Ingredients
- 1 cup (120g) plain all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 TBS sugar
- 1/8 tsp ground cloves
- 1/2 tsp ground cinnamon
- 1/8 tsp grated nutmeg
- 1/2 cup (75g) raisins
- 1 large egg, beaten
- 1/2 cup (120ml) milk
- 2 TBS butter, melted
Instructions
- Preheat the oven to 400*F/200*C/gas mark 6. Butter six muffin cups really well. Set aside.
- Whisk the flour, baking powder, salt and sugar together. Stir in the spices and then stir in the raisins to coat them with the flour.
- Whisk the egg, milk and melted butter together.
- Add all at once to the dry ingredients and stir together just to combine. The batter should be lumpy, but there should be no big dry streaks in it.
- Divide the batter between the muffin cups. (2/3 full)
- Bake in the preheated oven for 15 to 20 minutes.
- Remove from cups to a wire rack to cool.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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