These blueberry muffins are one of our favourite bakes. They are easy to make, light and fluffy and with the addition of blueberries, they're not too sweet.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
- 250 g Self-raising flour
- 1 tsp baking powder
- 50 g butter softened
- 75 g caster sugar
- 175 g blueberries
- 2 large eggs
- 250 ml milk
Preheat the oven to 180C/170C Fan/350F and grease or line your muffin tin with cases
Measure the dry ingredients
Measure the flour and baking powder, into a large mixing bowl. Toss everything together so the fruit is well coated in the flour. This should help stop it sink to the bottom of the muffin when it cooks.
Measure the butter and chop it into small pieces. Then use your fingertips to rub the butter into your flour until your mixture resembles breadcrumbs.
Add the sugar and blueberries
Weigh the sugar and blueberries and add them to your flour mixture.
Toss everything together so the fruit is well coated in the flour. This should help stop it sink to the bottom of the muffin when it cooks.
Make the blueberry muffins
Bake the muffins
Bake the muffins in the oven for 20-25 minutes. They’re ready when they’ve risen, turned golden and a skewer inserted into the middle comes out clean.
Remove from the oven and leave to cool for a few minutes. Remove the blueberry muffins from tin and put on a wire rack until they are totally cool.