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 Recipe

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 milk or milk alternative
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.

5. Fold gently until combined. A metal spoon works best for this as you want them to just come together.

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

7. Place a large spoonful into each cake case.

8. Bake at 180C for 45 minutes until the tops are risen and golden.

9. Serve warm for brunch or morning tea, or cool on a wire rack to use in lunchboxes during the week. 

The cooled blueberry muffins will keep well in an airtight container for several days.

No time to bake now?

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