Bakery-style blueberry muffins from Small Batch Bakes: Baking Cakes, Cookies, Bars and Buns for One to Six People (page 66) by Edd Kimber

  • store-cupboard ingredients
  • sour cream
  • Show all ingredients...

  • EYB Comments

    Can substitute buttermilk or yogurt for sour cream.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute buttermilk or yogurt for sour cream.

  • Duncanarmour on September 23, 2025

    Great recipe from a flavour point of view - with a standard size muffin case there’s slightly too much mix, and mine needed 10 mins longer at 160C fan.

  • Foodycat on December 01, 2022

    I was a bit apprehensive - the batter filled 4 muffin cases to the brim and I couldn't fit all the streusel, and I have always been told that you fill muffin cases 2/3 full. But they rose beautifully while not overflowing. I gave them an extra 5 minutes because I used frozen blueberries and they were very good.

  • Kinhawaii on November 30, 2022

    Yummy- I got 5 muffins too despite having slightly fewer blueberries. I didn’t make the streusel. Tender & not too sweet.

  • SKidd on October 12, 2022

    Used WW pastry flour and yogurt: made five muffins in my tin with plenty of streusel. Took a little longer to bake than recipe (could be my oven). Taste great!

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