Blueberry muffins recipe

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  • Nut-free
makes: 12
Skill: easy
Cost: cheap
Prep: 15 min
Cooking: 30 min

Nutrition per portion

Calories 203 kCal 10%
Fat 8g 11%
Carbohydrates 28g 10%
  -  of which Sugars 11g 12%
Protein 4g 8%
Salt 0.5g 8%
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  • Follow our easy blueberry muffins recipe to make perfect muffins in only five simple steps. A real favourite with both grown-ups and kids, this blueberry muffins recipe is guaranteed to give you tasty treats.

    This blueberry muffins recipe can be ready in just a few simple steps and they’re so moreish you’ll have to keep making new batches! This recipe makes 12 regular sized blueberry muffins and it will take you around 45 mins to prepare and cook them.

    This classic blueberry muffins recipe is perfect for beginners. Especially if you’re trying to teach your little ones how to cook! They’ll love helping you out to make delicious treats that they can eat later and even take a special dessert in their packed lunch box to school.

    Love muffins? We’ve got more scrumptious muffin recipes!


    • 100g butter
    • 100g caster sugar
    • 2 large eggs, beaten
    • 300g self-raising flour
    • 1tsp vanilla extract
    • 140ml milk
    • 1tsp baking powder
    • 150g fresh or dried blueberries


    • Line a muffin tray with paper muffin cases.

    • Cream the butter and sugar until fluffy then add in the eggs, one at a time.

    • Add the flour and baking powder to make a thick batter, then stir in the vanilla extract and milk.

    • Add the blueberries and spoon the mixture into the muffin cases. Bake for 15-20 mins at 180C, gas 4.

    • Leave the blueberry muffins to cool in the tray for 10 mins before turning out.

    Top tip for making Blueberry muffins

    For the best blueberry muffins, don't over-mix the ingredients. A lumpy batter is perfect, so this is a great recipe to make with the kids.

    A tasty breakfast treat, blueberries are rich in immune-boosting Vitamin C, antioxidants and are also low in calories. So these cakes are also a healthy option compared to others like chocolate.

    If you want to stop your blueberries from sinking in muffins, you’ll want to coat the blueberries with a dusting of flour. The flour will help them to stick to the muffin mix and stay in place instead of sinking to the bottom when baking.

    Add the blueberries to the mixture last thing too. This will make sure you fold them into the mixture so they are evenly spread.

    You can store blueberry muffins for up to 4 days. You’re best not to store them in the fridge as doing this can dry them out and make them loose moisture.

    Store in an airtight container on the kitchen counter. A cake tin, Tupperware or ziplock bag would work. We’d recommend placing a sheet of kitchen towel in with your muffins as this will help to regulate the moisture, otherwise your blueberry muffins may get very soggy.

    You can bake blueberry muffins with both frozen and fresh blueberries. You can swap fresh blueberries for frozen. You can add them to the mixture as they are, just remember to coat in flour as noted above.

    If you’re unsure about cooking with frozen berries then you can defrost your berries on the kitchen counter on a plate, or you could warm them slightly in warm water. Frozen berries work just as well and are less likely to burst during baking.

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