Gordon Ramsay’s blueberry muffins are a classic breakfast treat—light, moist, and bursting with juicy blueberries. Made with simple ingredients and a few smart techniques, these muffins come out with a golden top and fluffy interior every time. Whether you’re meal-prepping for the week or baking for guests, they’re always a hit.

What are Gordon Ramsay’s Blueberry Muffins?

Gordon Ramsay’s blueberry muffins are soft and tender muffins made with buttermilk (or milk), fresh or frozen blueberries, and a hint of vanilla. They are baked to a perfect rise with a domed top and slightly crisp edges. His recipe emphasizes balance—lightly sweet, never overly rich, and full of fresh berry flavor.

Other Gordon Ramsay Recipes

Gordon Ramsay Oatmeal Cookies

Reasons to Try Gordon Ramsay Blueberry Muffins

Soft and fluffy texture
Moist inside with a perfect crumb structure.
Packed with fresh blueberries
Every bite delivers fruitiness and brightness.

Great for batch baking
Freeze well and stay moist for days.
Quick and beginner-friendly
No mixer needed, and ready in under 30 minutes.
Not overly sweet
Balanced for breakfast, brunch, or snack time.

Freezer-safe
Perfect for make-ahead meal prep.

Ingredients Needed to Make Gordon Ramsay Blueberry Muffins

2 cups (250g) all-purpose flour
¾ cup (150g) granulated sugar

2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

2 large eggs
½ cup (120ml) vegetable oil or melted butter
¾ cup (180ml) buttermilk or whole milk

1 teaspoon vanilla extract
1½ cups (200g) fresh or frozen blueberries
1 tablespoon flour (for tossing with blueberries)

Optional: coarse sugar for topping

Instructions to Prepare Gordon Ramsay Blueberry Muffins

Preheat the oven: Set to 375°F (190°C). Line a 12-cup muffin tray with paper liners or lightly grease each cup.
Toss blueberries in flour: In a small bowl, toss blueberries with 1 tablespoon flour. This helps prevent sinking during baking.

Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Whisk wet ingredients: In another bowl, beat the eggs. Add oil (or melted butter), buttermilk, and vanilla extract. Mix until smooth.
Combine mixtures: Pour wet ingredients into the dry ingredients. Stir gently with a spatula until just combined—do not overmix.

Fold in blueberries: Gently fold in the floured blueberries to distribute evenly.
Fill the muffin cups: Divide batter evenly among the muffin cups, filling each about ¾ full. Sprinkle with coarse sugar if desired.
Bake the muffins: Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

Cool and serve: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

What Goes Well With Gordon Ramsay Blueberry Muffins

A pat of butter or honey – Perfect while the muffins are still warm.
Greek yogurt and fruit – For a complete breakfast.

Iced coffee or tea – Balances the sweetness of the muffin.
Fresh berry compote – For an extra layer of flavor.
Lemon curd or jam – Adds brightness and contrast.

Key Tips for Making Gordon Ramsay Blueberry Muffins

Use buttermilk for extra moisture – It adds a tangy depth and softness.
Don’t overmix the batter – Prevents tough or dense muffins.
Toss blueberries in flour first – Keeps them suspended in the batter.

Use paper liners for easy removal – And cleaner muffin trays.
Cool before storing – Prevents condensation and soggy tops.
Sprinkle sugar on top before baking – Creates a crunchy muffin top.

Use fresh blueberries if possible – They hold shape and color better.

Creative Variations of Gordon Ramsay Blueberry Muffins

Add lemon zest to the batter – Brightens flavor and complements blueberries.
Mix in white chocolate chips – For a sweeter, dessert-style muffin.

Top with oat streusel – Adds texture and bakery-style flair.
Use frozen berries for convenience – No need to thaw; just bake slightly longer.
Add chopped walnuts or almonds – Adds crunch and richness.

Make mini muffins – Bake for 10–12 minutes at the same temperature.

Storage Guidelines for Gordon Ramsay Blueberry Muffins

Store in an airtight container – Keeps fresh for up to 3 days at room temperature.
Refrigerate if it’s hot or humid – But bring to room temperature before serving.

Freeze for longer storage – Wrap individually and freeze for up to 2 months.
Avoid stacking warm muffins – Let cool completely to prevent sticking.

Reheating Tips for Gordon Ramsay Blueberry Muffins

Microwave for 10–15 seconds (per muffin): Restores softness.

Oven method: Reheat at 300°F (150°C) for 5–7 minutes.
From frozen: Wrap in foil and bake at 325°F (160°C) for 12–15 minutes.
Avoid over-reheating: Keeps the muffins moist and fluffy.

Nutrition Value (per muffin, based on 12 muffins):

Calories: 230
Fat: 10g
Carbohydrates: 30g

Sugar: 14g
Protein: 3g
Fiber: 1g

Sodium: 160mg

FAQs

How do I keep blueberries from sinking in muffins?

Toss the blueberries in a tablespoon of flour before folding them into the batter. This light coating helps suspend the berries evenly throughout the muffins during baking.

Can I use frozen blueberries for muffins?

Yes, frozen blueberries work well. Do not thaw them before adding to the batter, as they can bleed color and excess moisture. Add them straight from the freezer and bake slightly longer if needed.

Why are my blueberry muffins dry?

Dry muffins are usually caused by overbaking or using too much flour. Be sure to measure flour using the spoon-and-level method and check for doneness early to avoid overbaking.

Can I make blueberry muffins ahead of time?

Yes, blueberry muffins can be made ahead and stored in an airtight container for up to 3 days. For longer storage, freeze them and reheat before serving.

Final Words

Gordon Ramsay’s blueberry muffins are a must-bake for anyone who loves simple, comforting, and flavor-packed treats. With their moist texture and bursts of blueberry in every bite, these muffins are great for breakfast, lunchboxes, or afternoon tea. They’re as easy to make as they are to enjoy.