INGREDIENTS
by Paul Hollywood

These are the best blueberry muffins ever. Leave the muffin mixture to rest for as long as your willpower can bear…

Each serving provides 214 kcal, 3.5g protein, 20.5g carbohydrates (of which 10g sugars), 13g fat (of which 8g saturates), 1g fibre and 0.5g salt.

Cakes and baking

Buyer's guide

Home-grown blueberries are unbeatable for flavour, since blueberries grown in a colder climate have a much more structured flavour and tangy acidity than those grown in hot climates.

Preparation

You’d be forgiven for thinking blueberries have no place in Britain’s repertoire of home-grown fruit, but you’d be wrong. Blueberries grown on this side of the Atlantic are among the best in the world. In recent years blueberries have been lauded for their nutritious qualities, because they're loaded with anthocyanins, which give the berries their blue colour and high levels of antioxidants. Cooked blueberries lend an intense flash of deep purple-blue to cakes, puddings, sauces, jams and relishes. Some of the best-known blueberry recipes come from the US and include blueberry pie, muffins, cheesecake and pancakes.

Blueberries release lots of juice when cooked, which makes them a versatile addition to a variety of dishes. Add the lush, dark berries to muffins, cheesecakes and pancakes or combine them with apple in a crumble, and with other soft fruit in a glorious summer pudding. Cooking blueberries with a splash of water and a sprinkling of sugar will yield a delicious compôte to serve with Greek-style yogurt. Out of season, dried blueberries are excellent for making muesli. Frozen blueberries make a nutritious, lavender-hued smoothie.