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Gordon Ramsay Blueberry Muffins Recipe

Gordon Ramsay Blueberry Muffins
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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 edge. His recipe emphasizes balance—lightly sweet, never overly rich, and full of fresh berry flavor.

Ingredients

  • 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

  • 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.

Find it online: https://gordonramsayeats.com/gordon-ramsay-blueberry-muffins-recipe/