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Blueberry muffins on board with berries

Easy blueberry muffins

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Rating: 5 out of 5.211 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal226
fat10g
saturates6g
carbs30g
sugars14g
fibre1g
protein4g
salt0.6g
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Ingredients

Method

  • STEP 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 ¼ 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.

  • STEP 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.

  • STEP 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.

Goes well with

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Overall rating

Rating: 5 out of 5.211 ratings
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