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Blueberry Muffins

Published: Updated:
Quick and easy

11 Reviews

Total Time
Prep Time
Bake Time
Makes 12
Makes 12

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.

11 ingredients8 steps


    1. Step 1

      Preheat the oven to 180°C/160°C fan/ gas mark 4 and line a 12 hole muffin tray with muffin papers.

    2. 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.

    3. Step 3

      Lightly beat together the eggs, yogurt, milk and vanilla in a jug.

    4. Step 4

      Sift the flour, baking powder and bicarbonate of soda in another bowl.

    5. 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.

    6. 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.

    7. Step 7

      Sprinkle the remaining blueberries over the muffins then bake for 25 minutes until golden and well risen.

    8. Step 8

      Allow to cool slightly in the tray then remove  to a wire rack and dust with icing sugar just before serving.


      • 110gUnsalted butter (softened) 
      • 140gSilver Spoon Caster Sugar 
      • 60mlSemi skimmed milk 
      • 2Large free range egg(s) (lightly beaten) 
      • 1 tspNielsen-Massey Vanilla Extract 
      • 250gAllinson's Plain White Flour 
      • 2 tspBaking powder 
      • 125gBlueberries 
      • To dustSilver Spoon Icing Sugar 
      • 100mlGreek yoghurt (low fat) 
      • 1 tspBicarbonate of soda 


    • 12 hole muffin tray
    • Mixing bowl
    • Wooden spoon
    • Wire cooling rack
    • Muffin cases

    Nutritional information per 78g serving

    • Energy 220cal
    • Fat 8g
    • of which Saturates 4.3g
    • Carbohydrates 29g
    • of which Sugars 14g
    • Protein 4.1g
    • Salt 0.7g

    11 Baker Ratings

    The recipe was sweat but not overpowering. The yogurt gave the muffin a lighter taste. It was the first time i was making blue berry muffins and they were amazing. My family loved them too! Great recipe!!

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    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.

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