Mum’s BEST cafe blueberry muffins

Friends, this recipe has been years in the making. You see, when my Mum had her cafe (you can read about that in this post here) they used to make these blueberry muffins that were SO good that people slash me would eat them every single day. Freshly baked, they were high and filled with fruit and when smothered in butter, well, unbeatable.

Over the years Mum has still made them for us, so for me they are the ultimate comfort food. I asked Mum for the recipe a while back and you know when someone asks you something and your mind goes blank, or when you have to remember a password or pin code and you just have an absolute seniors moment and can’t for the life of you think, well that happened. She couldn’t remember and so the version I got was shit. I tried again, she cleared her mind and muscle memory and hers worked, mine were still not right as I TWEAKED the recipe again as it didn’t seem right to me and what do you know? Better, but still not right. And so we asked one of the girls who used to work with us who still has it written down and I got it! And because I am never going to let it go, here it stays now on the blog so we can all reference it forever more.

The beauty of these are they are high and delicious like a cafe muffin should be, not flat and shite like all my home made ones have been when I’ve tried. You can use the base recipe and add in whatever fruit or chocolate or combo that you like. They seem dry to start with but trust me, it just works. This makes a big cafe batch too so halve for less.

Mum’s Rumbles Blueberry Muffins

4 cups SR flour
1 cup sugar
1 cup butter
600 mls buttermilk
2 eggs
1 cup fruit (I used frozen blueberries)

1. Preheat oven to 180 fan forced. Mix all the ingredients together in a bowl and transfer into lined muffin trays. I had these muffin liners from the supermarket that are great but you can use squares of baking paper placed in too if you don’t have them. Or no lining at all if you have a good non stick pan.

2. Bake until golden brown and cooked through (I think from memory it was about 30-40 mins but just keep an eye on it)

3. Smother in butter (if that’s your thing) and enjoy warm. I keep them in an air tight container for a few days and re-heat when serving. My girls LOVE these.

Rumbles Blueberry Muffins

Mum's cafe muffins from the 90s that cannot be beaten. Just make sure you call them muffs.
Prep Time 5 mins

Equipment

  • Muffin tray

Ingredients
  

  • 4 cups self raising flour
  • 1 cup sugar
  • 1 cup butter I melt mine slghtly
  • 2 eggs
  • 600 mls buttermilk
  • 1-2 cups fruit frozen or fresh, any combo you like as much or as little

Instructions
 

  • Preheat oven to 180 fan forced. Mix all the ingredients together in a bowl and transfer into lined muffin trays. I had these muffin liners from the supermarket that are great but you can use squares of baking paper placed in too if you don't have them. Or no lining at all if you have a good non stick pan.
  • Bake until golden brown and cooked through (I think from memory it was about 30-40 mins but just keep an eye on it)
  • Smother in butter (if that's your thing) and enjoy warm. I keep them in an air tight container for a few days and re-heat when serving.

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Comments

  1. kerry hanning says

    I love that on the original written recipe Fruit = choc chips

  2. Anne Jordan says

    They look amazing – for the one cup of butter, do you let the butter soften and then measure it into a cup measure. I think my head is grappling slightly with accuracy and trying to get butter straight out of the fridge into a cup measure. Def. trying these soon

    • I soften and melt to make up that 1 cup. Ish. Helpful I know but I kind of just made it up as I went so maybe not a full cup of melted but kind of…see? NOT HELPFUL!

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