Gordon Ramsay Blueberry Muffins Recipe

This easy and delicious recipe for Blueberry Muffins is perfect for a quick breakfast or a tasty snack. With simple ingredients you likely already have in your kitchen, these muffins are light, fluffy, and packed with juicy blueberries. You can even swap in frozen berries or add a touch of cinnamon for extra flavor!

Ingredients Needed:

• 1½ cups all-purpose flour
• ½ cup whole wheat flour
• 1 teaspoon salt
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 2 large eggs
• 1¼ cup granulated sugar
• 1 cup whole-milk yogurt
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• ¾ cup vegetable oil
• 2 cups blueberries (fresh or frozen)
• 1 tablespoon turbinado sugar or brown sugar (optional)

How To Make Blueberry Muffins Recipe?

1. Preheat the oven: Preheat your oven to 190°C and line a standard muffin tin with paper liners or grease with nonstick spray.
2. Mix dry ingredients: In a large bowl, whisk together 190g all-purpose flour, 60g whole wheat flour, 5g salt, 2g baking soda, and 2g baking powder until evenly combined. Set aside.
3. Whisk eggs and sugar: In a separate bowl, whisk together 2 large eggs and 250g granulated sugar until pale yellow and fluffy, about 1 minute.
4. Add yogurt and oil: Stir in 240g whole-milk yogurt, 5g vanilla extract, and 5g lemon zest into the egg and sugar mixture. Gradually stream in 180ml vegetable oil, whisking constantly until fully incorporated.
5. Combine wet and dry ingredients: Add the dry ingredients to the wet ingredients and stir gently with a spatula or wooden spoon until just combined—don’t overmix.
6. Fold in blueberries: Gently fold in 300g blueberries (fresh or frozen) until evenly distributed.
7. Fill muffin pan: Scoop the muffin batter evenly into the prepared muffin tin.
8. Add sugar topping: If using, sprinkle 15g turbinado or brown sugar on top of the muffins.
9. Bake the muffins: Bake for 18–22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
10. Cool: Let the muffins cool on a wire rack before serving.

Recipe Tips:

• Don’t overmix the batter: Stir just until the ingredients are combined. Overmixing can make the muffins dense instead of light and fluffy.
• Use room temperature ingredients: Make sure your eggs and yogurt are at room temperature to help the batter come together smoothly.
• Gently fold in the blueberries: Folding the berries in carefully prevents them from breaking and turning the batter blue.
• Measure your flour correctly: Too much flour can make the muffins dry. Use the spoon-and-level method to measure it.
• Test for doneness: Insert a toothpick into the center of a muffin; it should come out clean if the muffins are fully baked.

How To Store Leftovers?

• Refrigerate: Let the muffins cool to room temperature. After that, store them in an airtight container in the fridge for up to 2 days.
• Freeze: Cool the muffins completely before freezing. Store them in a freezer-safe container or bag for up to 3 months.

Nutrition Facts:

• Calories: 424 kcal
• Total Fat: 19g
• Saturated Fat: 4g
• Cholesterol: 30mg
• Sodium: 367mg
• Potassium: 115mg
• Total Carbohydrate: 68g
• Dietary Fiber: 1g
• Sugars: 39g
• Protein: 6g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Blueberry Pie Recipe
• Gordon Ramsay Blueberry Ricotta Pancakes Recipe 
• Gordon Ramsay Baked Oatmeal Recipe