Blueberry muffins on board with berries

Easy blueberry muffins

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(136 ratings)

Prep: 20 mins Cook: 20 mins


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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  • 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



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

  • 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)


  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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15th Jul, 2020
This is a great recipe, first time I did it I did not have the yogurt so used fromage frais and some clotted cream (mostly fromage frais as I had the cream left over and needed to be used) - they were beautiful. I added on top of the ones I made a lemon and blue berry drizzle (mixed lemon juice and water, then I warmed in the microwave some blueberry then gently mixed them in the drizzle trying to keep them whole and just got a spoon and drizzled them over. They tasted beautiful once cooled down
14th Jul, 2020
The list of ingredients is incomplete (there’s no mention of salt). This is the only muffin recipe I’ve ever used that requires whisking of butter and sugar, and it creates a very light fluffy batter (rather than the more lumpy batter I’m used to for muffins). Unfortunately the lightness May have contributed to this being the only muffins I’ve ever made that didn’t rise into appetising mounds. Flavour wise, I love the vanilla flavour, but it is a much sweeter muffin than I’m used to. If you have a sweet tooth, this recipe might be right up your street...
11th Jul, 2020
Loved this recipe! Everyone enjoyed them and very easy to follow. Will definitely be making again! I added extra blueberries and some honey but I suggest sticking to the amount of blueberries recommended as my muffins had too many in and fell apart a bit but they were still delicious! They rose very well and look amazing. Thanks for the recipe!
20th Jun, 2020
Theses are amazing! I adjusted the recipe a bit to my own, I added lemon zest, lemon juice, some oats, I also used a blueberry yoghurt and a bit of honey and they turned out amazing!
10th Jun, 2020
So tasty and so easy to make!! Will definitely be baking these again and may even substitute for raspberries in the future for a change. I prefer a slightly smaller cake tho, so divided the recipe by 2 and managed to make 12 large fairy cakes!!
Carolyne Murray's picture
Carolyne Murray
27th May, 2020
Really easy and really yummy. A definite favourite
Edyta Roman's picture
Edyta Roman
26th May, 2020
Easy, I have modified it a bit, adding chocolate and cocoa powder and it came out delicious, I will make it again and again.
Frankie Chesterton
8th May, 2020
super easy and came out nice and moist. I added a mashed banana and reduced yoghurt by 30g, seemed pretty good option
3rd May, 2020
These were great! I don’t eat sugar so I substituted the sugar for erythritol. I froze half of them and they actually taste just as good when defrosted. Will be making them again tomorrow!
28th Apr, 2020
Lovely muffins - added a squeeze of lemon juice and also an extra spoon of milk so mixture was dropping consistency. My blueberries were quite large so next time will add a few more if that is the case again. I think this is going to be a regular bake in my house


DQDub's picture
7th Jul, 2020
I’ve just taken these muffins out of the oven on my first attempt. They didn’t rise at all. They are very flat. Any advice? I am very disappointed with how they look. Haven’t tasted yet as they are cooling.
lulu_grimes's picture
9th Jul, 2020
Hi, I'm sorry to hear that. Is your baking powder and bicarb new or old? Baking powder can cease to work if it is kept for a while. You can test it by adding some to boiling water, it should fizz madly. I hope this helps, Lulu
Sam Pickford's picture
Sam Pickford
26th May, 2020
I loved this recipe, really simple and quick to do! Can you use the base recipe and change the blueberries for chocolate chip?
lulu_grimes's picture
26th May, 2020
Hello Sam, Yes you can replace the blueberries with chocolate chips. Lulu
Edyta Roman's picture
Edyta Roman
15th May, 2020
I have no soda in the cupboard or can't find in the shop. Can I do it without it?
lulu_grimes's picture
18th May, 2020
Hi, Yes you should be ok without the baking soda as long as you have the baking powder, add 1 tsp extra baking powder instead. I hope you enjoy the recipe. Lulu
Alex Vaughan's picture
Alex Vaughan
11th May, 2020
Great recipe... but, why not give amounts in grams and mls rather than using vague measures like tablespoons!
K's picture
25th May, 2020
I tablespoon = 15ml. I teaspoon = 5ml.
lulu_grimes's picture
13th May, 2020
Hi Aex, We use teaspoons and tablespoons for smaller measures because some kitchen scales are not very accurate at the bottom end of the scale. In the case of liquid measures it's often easier to measure directly into a spoon. Provided you are using culinary spoon measures there is no vagueness to the measure. I hope this answers your question. Lulu
4th Jun, 2019
Is it supposed to be really floury and thick ?


13th May, 2019
I cooked mine for 3 minutes longer and turned the gas mark to 8 for about 4 more minutes and my god they came out lovely but next time I’ll add choc chips and not blueberries :))
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