Blueberry Muffins

These blueberry muffins are soft, fluffy, and filled with juicy bursts of blueberries. Perfect for breakfast, brunch, or a quick snack, they’re simple to make and delicious whether served warm from the oven or enjoyed the next day. A true classic that never fails to please.

Prep Time 15

Cook Time 20

Total Time 35

Servings Muffins

Ingredients

250 g plain flour
150 g caster sugar
2 tsp baking powder
½ tsp bicarbonate of soda
¼ tsp salt
100 g unsalted butter melted and cooled
2 large eggs free range
200 ml milk
1 tsp vanilla extract
200 g blueberries fresh or frozen
1 tbsp plain flour for coating blueberries
icing sugar to sprinkle

Instructions

Preheat the oven to 190°C (170°C fan) / 375°F / Gas Mark 5. Line a 12-hole muffin tin with paper cases.
In a large bowl, whisk together the flour, sugar, baking powder, bicarbonate of soda and salt.
250 g plain flour, 150 g caster sugar, 2 tsp baking powder, ½ tsp bicarbonate of soda, ¼ tsp salt
In another bowl, combine the melted butter, eggs, milk and vanilla extract until smooth.
100 g unsalted butter, 2 large eggs, 200 ml milk, 1 tsp vanilla extract
Gently toss the blueberries in 1 tablespoon of flour – this helps stop them from sinking to the bottom of the muffins.
200 g blueberries, 1 tbsp plain flour
Pour the wet ingredients into the dry mixture and fold together lightly. Do not overmix – the batter should be slightly lumpy.
Fold in the blueberries gently.
Divide the batter evenly between the muffin cases, filling each about two-thirds full.
Bake for 20–25 minutes, or until the muffins are golden and a skewer inserted into the centre comes out clean.
Allow to cool in the tin for 5 minutes before transferring to a wire rack. Serve warm or at room temperature with a sprinkle of icing sugar.
icing sugar

Nutrition