February 6, 2026 • 4 mins
Sometimes we forget about trusted old favourites in favour of the latest trend or new fancy ingredient, but can you remember your first blueberry muffin? The joy and juiciness of each bite, the fact that they’re very likely better on day two, and that buttering them will change your life. Make the most of late season blueberries this weekend.
Makes 12 regular muffins
Ingredients
- 2/3 cup white sugar + extra for topping
- ¼ cup lightly packed brown sugar
- 2 medium eggs
- ¾ cup plain yogurt
- 120g melted butter or oil
- 1 ¾ cups plain flour
- 1 generous tsp baking powder
- ½ tsp sea salt
- ½ tsp baking soda
- 1 tbsp lemon zest,
- 1 tsp vanilla extract
- 1 punnet fresh or frozen blueberries
Method
- Preheat oven to 180C. Line 12 standard muffin tins with liners or baking paper or grease well with oil.
- Beat sugars with eggs in a large bowl and then whisk in yoghurt and butter.
- Add flour, baking powder, salt and baking soda and stir to combine. Don’t over mix it. Fold in blueberries.
- Divide among prepared muffin holes. Sprinkle each muffin with a decent sprinkle of sugar and bake until golden brown and baked through, 17–20 minutes.
- Let cool on a wire rack for 10 minutes before easing each muffin from the tin.
Nici's note: These freeze well.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:07):
You're listening to the Saturday Morning with Jack Teams podcast
from News Talks That'd be.
Speaker 2 (00:12):
Thicky works out Cookers here.
Speaker 3 (00:13):
Good morning, Yeah, good morning Jack.
Speaker 2 (00:16):
You have chosen for us a bit of an old
favorite this morning, an underrated old favorite. IL are certainly
not underrated by my very nearly one year old son,
who's more blueberry than boy these days.
Speaker 3 (00:27):
I love it all. That must be expensive. That's an
expensive hair.
Speaker 2 (00:30):
There's an expensive habit. But the problem is when you
see them eating it, you're like, how can I you know,
and there's no complaints. You think, well, am I really
going to deny them another punnett?
Speaker 3 (00:39):
You know? Look, I know, and they take them by
the fistfull, and you're like, I know, hey, well look
I like to spin them out in a blueberry muffin.
And I've got a one bowl wonder here for us.
And the other reason that it struck me is now,
at the end of the season, some of the blueberries
can get a bit mushy, and so you strike one
that's mushy, and it's not so great to eat fresh,
(01:00):
so great for a muffin. Yeah, So this makes twelve
regular muffins. Not the big Texan muffins, but just regular
old muffins. Preheat your ove into one hundred and eighty
and then line those muffintons either with some of those
little sort of cupcake holders or a square piece of
baking paper, or just grease them really well with oil
works as well. Beat I've got two sorts of sugars here.
(01:21):
I've got two two foods of a cup of white sugar,
a quart of a cup of lightly packed brown sugar,
just a combination just I don't know a bit more caremely,
I love it. So beat the sugars with the eggs
in a large bowl, and then whisk in some yogurt.
I use three quarters of a cup of plain yogurt
and some melted butters. You have to cream the butter
and sugar in this recipe, which makes it kind of
(01:43):
easy for kids to make. To one hundred and twenty
grams of melted butter. You could use the same of oil.
So all of that goes into a big bowl and
just whisk that up until it's all incorporated, and then
add one and three quarter cups of plain flour, a
generous teaspoon of baking powder, a half a teaspoon of
salt and half a teaspoon of baking soda. You'll often
(02:04):
find that in a muffin, and especially if you've got
yogurt in there, the baking soda and the yogurt really
kind of produce a lovely, soft and rhythm crumb, which
is great. Don't overmix it when you're mixing that dry ingredients.
And then fold and I use a punnet, a whole
punet of blueberries and these, and then divide that into
your muffin holes. You want to sort of fill them
up twice bosed level and they'll rise above that the
(02:26):
level of the whole. And then sprinkle each muffin jack
with a decent sprinkle of just plain white sugar. It's
a really beautiful little treat that kind of I don't know,
I guess it's it's I guess it's registers on your lips. Yeah,
it's all. It's so good. Bake them until the golden
browns take about seventeen seventeen to twenty minutes. That's the
great thing about a muffin as opposed to a cake.
(02:48):
Let it call on a wire rack for just about
ten minutes before easing each the muffins out of the tin,
especially if you haven't used any baking paper or lining.
They're really good. They're even better, I reckon the day after.
And they're even better if you split them in buff
of them, so they're just so good.
Speaker 2 (03:04):
I think it's that. I think, Okay, this is a surprise,
you reckon. I think the ingredient that really makes them
isn't the blueberries. It isn't the two different sorts of sugar,
although you know I am a fan of that. It's
the yogurt. It's the richness that comes with the yoga.
It's kind of simultaneously rich and light, you know what
I mean.
Speaker 3 (03:23):
I know exactly what you mean. And it's the acidity
of the yogurt that I think really gives them a
beautiful tender crumb. And I'm with your yogurt better than milk.
I mean, a lot of recipes called for buttermilk. I
have butter milk. I use yogurt. Oh I should have said, Actually,
I also sometimes load these up with a whole lot
of lemon best, which is lovely. With the blueberries. You
could also put a.
Speaker 2 (03:44):
Good a bit more acidity rapped in.
Speaker 3 (03:46):
There as well, plenty of flavor, good old favorite I'm
telling you, I just loved scoffing these. I had three
while I was still warm, and then I had to
give the rest away because it was like, I know
where the rest of those are going.
Speaker 2 (04:00):
Nothing wrong with that, Nothing wrong with that. Key. You're
very good, I ogon. That could be a fantastic little
holiday weekend option. Thank you so much, my please ol go.
We will make sure that the recipe for Nicky's blueberry
muffins is up on the news Talks he'd be website
so you can cook along at home as well.
Speaker 1 (04:17):
For more from Saturday Morning with Jack Tame, listen live
to news Talks he'd be from nine am Saturday, or
follow the podcast on iHeartRadio
You're listening to the Saturday Morning with Jack Teams podcast
from News Talks That'd be.
Speaker 2 (00:12):
Thicky works out Cookers here.
Speaker 3 (00:13):
Good morning, Yeah, good morning Jack.
Speaker 2 (00:16):
You have chosen for us a bit of an old
favorite this morning, an underrated old favorite. IL are certainly
not underrated by my very nearly one year old son,
who's more blueberry than boy these days.
Speaker 3 (00:27):
I love it all. That must be expensive. That's an
expensive hair.
Speaker 2 (00:30):
There's an expensive habit. But the problem is when you
see them eating it, you're like, how can I you know,
and there's no complaints. You think, well, am I really
going to deny them another punnett?
Speaker 3 (00:39):
You know? Look, I know, and they take them by
the fistfull, and you're like, I know, hey, well look
I like to spin them out in a blueberry muffin.
And I've got a one bowl wonder here for us.
And the other reason that it struck me is now,
at the end of the season, some of the blueberries
can get a bit mushy, and so you strike one
that's mushy, and it's not so great to eat fresh,
(01:00):
so great for a muffin. Yeah, So this makes twelve
regular muffins. Not the big Texan muffins, but just regular
old muffins. Preheat your ove into one hundred and eighty
and then line those muffintons either with some of those
little sort of cupcake holders or a square piece of
baking paper, or just grease them really well with oil
works as well. Beat I've got two sorts of sugars here.
(01:21):
I've got two two foods of a cup of white sugar,
a quart of a cup of lightly packed brown sugar,
just a combination just I don't know a bit more caremely,
I love it. So beat the sugars with the eggs
in a large bowl, and then whisk in some yogurt.
I use three quarters of a cup of plain yogurt
and some melted butters. You have to cream the butter
and sugar in this recipe, which makes it kind of
(01:43):
easy for kids to make. To one hundred and twenty
grams of melted butter. You could use the same of oil.
So all of that goes into a big bowl and
just whisk that up until it's all incorporated, and then
add one and three quarter cups of plain flour, a
generous teaspoon of baking powder, a half a teaspoon of
salt and half a teaspoon of baking soda. You'll often
(02:04):
find that in a muffin, and especially if you've got
yogurt in there, the baking soda and the yogurt really
kind of produce a lovely, soft and rhythm crumb, which
is great. Don't overmix it when you're mixing that dry ingredients.
And then fold and I use a punnet, a whole
punet of blueberries and these, and then divide that into
your muffin holes. You want to sort of fill them
up twice bosed level and they'll rise above that the
(02:26):
level of the whole. And then sprinkle each muffin jack
with a decent sprinkle of just plain white sugar. It's
a really beautiful little treat that kind of I don't know,
I guess it's it's I guess it's registers on your lips. Yeah,
it's all. It's so good. Bake them until the golden
browns take about seventeen seventeen to twenty minutes. That's the
great thing about a muffin as opposed to a cake.
(02:48):
Let it call on a wire rack for just about
ten minutes before easing each the muffins out of the tin,
especially if you haven't used any baking paper or lining.
They're really good. They're even better, I reckon the day after.
And they're even better if you split them in buff
of them, so they're just so good.
Speaker 2 (03:04):
I think it's that. I think, Okay, this is a surprise,
you reckon. I think the ingredient that really makes them
isn't the blueberries. It isn't the two different sorts of sugar,
although you know I am a fan of that. It's
the yogurt. It's the richness that comes with the yoga.
It's kind of simultaneously rich and light, you know what
I mean.
Speaker 3 (03:23):
I know exactly what you mean. And it's the acidity
of the yogurt that I think really gives them a
beautiful tender crumb. And I'm with your yogurt better than milk.
I mean, a lot of recipes called for buttermilk. I
have butter milk. I use yogurt. Oh I should have said, Actually,
I also sometimes load these up with a whole lot
of lemon best, which is lovely. With the blueberries. You
could also put a.
Speaker 2 (03:44):
Good a bit more acidity rapped in.
Speaker 3 (03:46):
There as well, plenty of flavor, good old favorite I'm
telling you, I just loved scoffing these. I had three
while I was still warm, and then I had to
give the rest away because it was like, I know
where the rest of those are going.
Speaker 2 (04:00):
Nothing wrong with that, Nothing wrong with that. Key. You're
very good, I ogon. That could be a fantastic little
holiday weekend option. Thank you so much, my please ol go.
We will make sure that the recipe for Nicky's blueberry
muffins is up on the news Talks he'd be website
so you can cook along at home as well.
Speaker 1 (04:17):
For more from Saturday Morning with Jack Tame, listen live
to news Talks he'd be from nine am Saturday, or
follow the podcast on iHeartRadio
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