Blueberry Muffins Recipe

Perfect for weekend brunch, snacks or lunchboxes, these easy muffins are a great one to make with kids, and really delicious too. Sophia preferred to add a lot of blueberries which makes the muffins very moist and full of berries. If you prefer less, reduce the quantity by 30g or so.

Blueberry Muffins

Makes 12-15


200g self-raising flour
½ tsp bicarbonate of soda
50g caster sugar
75g soft brown sugar
70g unsalted butter
1 tsp vanilla extract
160ml full fat milk
1 large egg, beaten
160g blueberries


1. Preheat the oven to 180C.  Prepare a bun tin with muffin cases.

2. Sieve the bicarbonate of soda into the flour, then mix with the white and brown sugars in a large bowl.

3. Melt the butter then pour into cold bowl, adding the vanilla extract, milk and egg. Whisk until smooth.

4. Make a well in the centre of the dry ingredients and pour in the liquid mixture. Fold gently until combined. A metal spoon works best for this as you want them to just combine.

5. Stir the blueberries through, making sure not to overmix the batter.

6. Place a large spoonful into each cake case.  Bake at 180C for 45 minutes until the tops are risen and golden.

7. Serve warm for brunch or morning tea, or cool on a wire rack to use in lunchboxes during the week. They will keep well in an airtight container for several days.

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