Our blueberry muffins recipe couldn't be easier to make. This super simple recipe makes perfect muffins every time.
This recipe makes 12 regular sized blueberry muffins and it will take you around 45 mins to prepare and cook. This recipe is so easy, it’s perfect for beginners and ideal for baking with children. You can store these blueberry muffins for up to four days but it’s best not to store them in the fridge, as this can cause them to lose moisture and dry out.
- 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 tips for making blueberry muffins
For the best blueberry muffins, don't over-mix the ingredients. A lumpy batter is perfect.
If you want to stop your blueberries from sinking in muffins, 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.
Frozen berries work just as well as fresh berries, and may be less likely to burst during baking. If you’re unsure about cooking with frozen berries place them in some warm water to defrost.