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Exclusive recipe: Blueberry and vanilla muffins

Enjoy this exclusive muffin recipe from Which? Local-recommended artisan bakery Breads Etcetera in London.


Blueberry and vanilla muffin recipe

Makes 12 to 15 muffins, depending on the size of your muffin trays or cases.


  • 350g biscuit/pastry flour
  • 150g caster sugar
  • 17g baking powder
  • 100g fresh blueberries
  • 280ml whole milk
  • 110g vegetable oil
  • 1 egg
  • 1 vanilla pod - slice lengthways, scrape out inside and discard pod



When combining the wet and dry ingredients together, be careful not to overwork the mix.

  1. Preheat the oven to 180 degrees celcius and set out muffin cases.
  2. Combine all dry ingredients together.
  3. Combine and lightly whisk all wet ingredients together.
  4. Combine both wet and dry together and mix only until it has just come together.
  5. Fill cases three-quarters full of muffin mix.
  6. Sprinkle 1tsp of caster sugar over the top of each muffin to add a caramelised finish to the top.
  7. Bake for 20 to 25 minutes or until the middle is cooked and the desired colour is achieved on top. Insert a skewer into the centre of the muffin. If it comes out clean the muffin is cooked through.

About our expert trader

Our expert: Daniel Fiteni

This receipe was supplied by baker Daniel Fiteni from Which? Local-recommended bakery Breads Etcetera in London.

Reviewers have praised the customer service at Breads Etcetera, as well as their delicious muffins, sourdough bread and coffee.

Read reviews of Breads Etcetera