About the bake
The classic blueberry muffin - hard to beat and easy to whip up, we've listened to your feedback and made some small tweaks to this recipes to ensure a perfect batch every time. Deliciously moist and bursting with fresh fruit, these easy blueberry muffins are perfect with coffee for breakfast or afternoon tea. Taking just 15 minutes to prep and 25 minutes to bake - you'll be summer picnic ready in less than an hour.
Love the natural sweet taste that adding fruit to your bake brings? We've got plenty more recipes just like this, why not give our Blueberry & Vanilla rolls a go or flip out with some Cinnamon Pancakes with Blueberry sauce.
Method
Step 1:
Preheat the oven to 180°C/160°C fan/ gas mark 4 and line a 12 hole muffin tray with muffin papers.
Step 2:
Place the butter and sugar in a large mixing bowl and beat together with an electric whisk until the mixture is light and fluffy.
Step 3:
Lightly beat together the eggs, yogurt, milk and vanilla in a jug.
Step 4:
Sift the flour, baking powder and bicarbonate of soda in another bowl.
Step 5:
Pour half of the egg mixture into the bowl with the creamed butter and sugar along with 2 tbsp of flour. Beat for a few seconds until combined then repeat with the remainder of the liquid and an additional 2 tbsp of flour.
Step 6:
Gently fold in the remaining flour and 100g of blueberries then using a spoon or ice cream scoop divide the mixture evenly between the prepared muffin cases.
Step 7:
Sprinkle the remaining blueberries over the muffins then bake for 25 minutes until golden and well risen.
Step 8:
Allow to cool slightly in the tray then remove to a wire rack and dust with icing sugar just before serving.
Ingredients
- 110g Unsalted butter (softened)
- 140g Silver Spoon Caster Sugar
- 60ml Semi skimmed milk
- 2 Large free range egg(s) (lightly beaten)
- 1 tsp Nielsen-Massey Vanilla Extract
- 250g Allinson's Plain White Flour
- 2 tsp Baking powder
- 125g Blueberries
- To dust Silver Spoon Icing Sugar
- 100ml Greek yoghurt (low fat)
- 1 tsp Bicarbonate of soda
Utensils
- 12 hole muffin tray
- Mixing bowl
- Wooden spoon
- Wire cooling rack
- Muffin cases
Nutritional Information
per 78g- 220cal Energy
- 8g Fat
- 4.3g of which Saturates
- 29g Carbohydrates
- 14g of which Sugars
- 4.1g Protein
- 0.7g Salt
Recipe Reviews
These weren’t the best they were firm and dry but they were fun to make also when I made then the mix curdled and looked a bit unpleasant.
I loved these I made them for my family and they were great we all loved them
They taste good but.... they come out more like scones in texture than muffins if you ask me.
Didn’t like these. Had to Chuck them
Lovely recipe, but the only thing of concern for me was the oven temperature which I think is a bit low even for a fan oven. After 35 mins, my muffins looked too pale, but we're cooked through. Will try a higher temperature with the next batch. They did taste lovely though.
Sorry to say I did not like these. Maybe needs more sugar and a little salt.
Ingredients
- 110g Unsalted butter (softened)
- 140g Silver Spoon Caster Sugar
- 60ml Semi skimmed milk
- 2 Large free range egg(s) (lightly beaten)
- 1 tsp Nielsen-Massey Vanilla Extract
- 250g Allinson's Plain White Flour
- 2 tsp Baking powder
- 125g Blueberries
- To dust Silver Spoon Icing Sugar
- 100ml Greek yoghurt (low fat)
- 1 tsp Bicarbonate of soda
Utensils
- 12 hole muffin tray
- Mixing bowl
- Wooden spoon
- Wire cooling rack
- Muffin cases
Nutritional Information
per 78g- 220cal Energy
- 8g Fat
- 4.3g of which Saturates
- 29g Carbohydrates
- 14g of which Sugars
- 4.1g Protein
- 0.7g Salt