Blueberry Muffins

blueberry muffin, kitchen to table, yamba

These blueberry muffins are a quick and delicious treat for morning tea. Enjoy warm with a cuppa while you read your favourite paper or magazine. These blueberry muffins freeze well so are a great option for lunch boxes, or to have something on hand when visitors pop in. Enjoy!

blueberry muffin, kitchen to table, yamba

Blueberry Muffins

These blueberry muffins are a quick and delicious treat for morning tea. Enjoy warm with a cuppa while you read your favourite paper or magazine. These blueberry muffins freeze well, so are a great option for lunch boxes, or to have something on hand when visitors pop in.

Ingredients
  

  • 2 eggs
  • ½ cup honey
  • ½ cup macadamia oil or other quality oil such as olive oil
  • 125 ml buttermilk or ¼ cup plain yoghurt mixed with ¼ cup of milk
  • zest 1 lemon
  • cups self-raising flour
  • ½ cup self-raising wholemeal flour
  • 1 cup blueberries

Crumble

  • 100 g butter melted
  • ½ cup self-raising flour
  • ½ cup brown sugar
  • ½ cup rolled oats
  • ½ cup desiccated coconut

Instructions
 

  • Preheat oven to 180C or 170C fan-forced. Line a 12 hole muffin pan with papers.

Crumble

  • Place flour, brown sugar, rolled oats and coconut into a mixing bowl and whisk to combine. Add the melted butter and stir to combine. 

Muffins

  • Combine wet ingredients - i.e. eggs, honey, oil and buttermilk (or yoghurt/milk combo), and lemon zest in a bowl and whisk to combine. 
  • Add sifted flours to wet ingredients and mix until just combined. Carefully fold through the blueberries, being careful not to over-mix.
  • Spoon batter into prepared muffin pan. Sprinkle each muffin with some of the crumble mix. (Any leftover crumble mix can be frozen for another time).
  • Bake for 25-30 minutes or until golden and firm to touch. Test with a cake tester; if it comes out clean, the muffins are ready. Allow to cool on a cooling rack for 5 minutes before removing muffins from the tin.

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Our retail shop in Yamba is now CLOSED

Thank you to everyone who has supported us during the past 17 years. It’s been a fantastic experience but it’s time for new adventures!

We’d like to continue to offer cooking classes and other local food experiences, but first some time off to rest and rejuvenate! We’ll share updates here on the website, in our newsletter, and on Instagram and Facebook.

Meredith’s food tours for 2025 are unaffected by the shop’s closure. The tours to Umbria and Morocco are fully booked, however there are spots available on our fabulous Sicily tour in October 2025.

We hope to connect with you sometime soon.

Meredith & Scott