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Obviously blueberry muffin recipes are two-a-penny. Multiple variations using oil or butter, sour cream or yoghurt… so why post yet another?

Well, there is the health aspect and a desire to increase ones fruit intake (just ignore the sugar) and the need to make something from a recipe book given as a Christmas present. You just know they are going to ask if I have made anything from it yet. Those silicon cases need a try-out too. Muffins are also, of course, simplicity themselves to make.

The present is Home Bake by Eric Lanlard (you know, that French chap off the telly… Channel 4… ). Flicking through I note dozens of recipes I would like to try out; the one for Blueberry Muffins just seemed the easiest. Many a cook book that has come my way fails to inspire, perhaps two or three dishes might be enjoyable to make and a pleasure to eat, but there are plenty in Lanlard’s 220 pager.

Now while I have to admit to a sweet tooth the use of 50g of sugar in the blueberry compote plus the 200g in the muffins themselves is, I think, a touch excessive. I’d be tempted, when making them again, to reduce this a little. So here we are then, a Blueberry Muffin Recipe.

Lanlard’s Blueberry Muffins

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

12 small muffins, 6 large.

Lanlard’s Blueberry Muffins

It maybe just one of hundreds of muffin recipes but it gives excellent results.


    The Compote
  • 150g blueberries
  • 50g caster sugar
  • The Muffins
  • 2 large eggs
  • 200g caster sugar
  • 125ml vegetable oil
  • 1/2 tsp vanilla extract
  • 250g plain flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 250ml soured cream


  1. Oven to 200C/400F/G6.
  2. First up the compote - heat gently the fruit and the sugar until the juices begin to run. Remove from heat and cool.
  3. Next the wet ingredients for the muffins. In a mixer whisk up the eggs with the sugar. Gradually add the oil and then mix in the vanilla extract.
  4. In a seperate bowl mix the dry ingredients. Sieve the flour with the baking powder and salt. Add this in batches to the wet ingredients alternating with the soured cream. Don't over mix.
  5. Put enough of the batter into the muffin cups to fill half way. Add a teaspoon of the blueberry compote, then cover with the remaining batter.
  6. Bake for 25 minutes.
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  1. Oooh – hark you and your colourful food!! ;o) love the funky silicone muffin cups and particularly fond of the pic with the bite taken out of it. Mmmmm.

  2. Soma says:

    Of all the fruit muffins, blueberry is my favorite. I never make a compote however! I see how the compote will enhance the color and the taste of the muffins. Will remember to do this when summer comes. Oh I don’t care much about the sugar in the compote as well, as we do not eat this everyday. I adore silicone cups. and I love the drip and the bite.

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