blueberry muffins
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Blueberry muffins

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 Time25 mins
Total Time45 mins
Course: Snack
Cuisine: American
Keyword: blueberry, muffin
Servings: 12


  • 100 g butter softened
  • 100 g caster sugar
  • 2 eggs
  • 250 ml milk
  • 250 g self raising flour
  • 1 tsp baking powder
  • 200 g blueberries


Preheat the oven to 180C/170C Fan/350F and grease or line your muffin tin with cases

    Mix the wet ingredients

    • Measure the butter and sugar and add them to a mixing bowl or freestanding mixer. Beat them together until the mixture is well combined and fluffy.
    • Add the eggs, one at time, beating well between each addition.
    • Add the milk and give everything one last mix.

    Measure the dry ingredients

    • Measure the flour, baking powder, and fruit into a separate 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.

    Mix everything together

    • Add the dry ingredients to the wet and  stir everything together with a wooden spoon. Don’t overmix at this point – it’s ok if the mixture is a little lumpy, just make sure the flour is stirred in and not hiding at the bottom.

    Make the blueberry muffins

    • Spoon the muffin mixture into the muffin tin, dividing it equally among the cases.

    Bake the muffins

    • Bake the muffins in the oven for 25-30 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.