Blueberry muffins on board with berries

Blueberry muffins

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(6 ratings)

Prep: 20 mins Cook: 20 mins

Easy

Makes 12

Make these super easy blueberry muffins for a fun weekend bake. You're just a few simple steps away from bite-sized blueberry treats

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal226
  • fat10g
  • saturates6g
  • carbs30g
  • sugars14g
  • fibre1g
  • protein4g
  • salt0.6g
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Ingredients

  • 100g unsalted butter softened, plus 1 tbsp, melted, for greasing
  • 140g golden caster sugar
  • 2 large eggs
  • 140g natural yogurt
  • 1 tsp vanilla extract
  • 2 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 250g plain flour
  • 2 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 125g pack blueberries (or use frozen)

Method

  1. Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Beat the butter and caster sugar together until pale and fluffy. Add the eggs and beat in for 1 min, then mix in the yogurt, vanilla extract and milk. Combine the flour, baking powder and bicarb in a bowl with 1/4 tsp fine salt, then tip this into the wet ingredients and stir in. Finally, fold in the blueberries and divide the mixture between the muffin cases.

  2. Bake for 5 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.

  3. Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. Will keep for 3-4 days in an airtight container – after a day or two, pop them in the microwave for 10-15 secs on high to freshen up.

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Comments, questions and tips

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Michelle J Brown
7th Sep, 2018
5.05
Quick, easy and delicious. Always turn out great.
Natasha Green's picture
Natasha Green
7th Jul, 2018
5.05
I would say you make way more than 12, I overfilled mine and they all merged together however they taste and look amazing
Velma
24th Jun, 2018
5.05
These were fab - and easy. I also used vegetable oil instead of doing the creaming method, simply mixing wet and dry ingredients.
Juleslovescake
14th Jun, 2018
5.05
Great recipe, really flexible. Am much too impatient to wait till butter gets soft so I used 100ml veg oil instead, much cheaper too. Just came out of the oven, golden, risen and delicious. Result.
Ali21
5th May, 2018
5.05
Followed the recipe exactly and turned out perfectly. Tasted delicious and still good a couple of days later.
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