Blueberry muffins on board with berries

Blueberry muffins

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(48 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. 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)


  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 Aug, 2019
We used sour cream as needed eating and cut the sugar to 120g, it made 17 muffins, they are so delish. Both kids enjoyed making and eating them.
Ami West's picture
Ami West
27th Jun, 2019
Me and my little friend, who i spend little time weekly on home education. We found this recipe very easy and quick to follow, understandable and great fun. The Muffins were (in my little friends opinion) "Realllyyyyyyyyyyy Yummy ;) very tasty.
16th Jun, 2019
Light and fluffy yum! This recipe is great! The addition of yoghurt helps the batter mixture to ferment and produces a more lighter fluffy texture than the stodgy variety in shop bought ones. The muffins are not overly sweet and more delicately flavoured. I sprinkled the muffins with oats for a finishing touch. Lovely!!
Eloise Abbott's picture
Eloise Abbott
9th Jun, 2019
Did exactly what the recipe said but when I tasted them afterwards they TASTED LIKE BAKING POWDER and were NOT SWEET at all. Throwing these in the bin waste of time
15th May, 2019
Super easy and tasty muffins, that developed a nice sweet crust to them whilst not being overly sweet. I used the suggestion of 100ml of rapeseed oil instead of butter and also used blueberry yoghurt (didn't have any plain) and they came out perfectly.
Dora Klein's picture
Dora Klein
15th May, 2019
Really good result, light, beautiful, delicious. I added lemon zest and used black currant instead of blueberry. No one complained :)
28th Apr, 2019
Oh wow! Super easy to make and totally delicious, a huge hit in this household.
27th Apr, 2019
Lovely, really light and fluffy muffins. I didn't have any plain flour so I used self raising minus the bicarb and baking powder. I might try adding a little lemon zest next time too. I used 0% fat Greek style yogurt which added a lively subtle tang. Will definitely make again.
10th Mar, 2019
They didn’t rise, were stodgy and stuck to the paper. Taste was missing something.
3rd Mar, 2019
Absolutely delicious, so moist and rose really well. So easy to make, I used the blender for ease. Definitely bake these muffins again, family loved them


4th Jun, 2019
Is it supposed to be really floury and thick ?
goodfoodteam's picture
5th Jun, 2019
Thanks for your question. It should be a fairly thick, dropping consistency ie if you scoop up a spoon of mixture, it should drop off the spoon without too much difficulty. If it is really dry, add another tablespoon or two of milk.
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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