There’s nothing quite like a freshly baked blueberry muffin — golden on top, soft in the centre, and bursting with juicy berries in every bite. These classic blueberry muffins are quick to make, use everyday ingredients, and are perfect for breakfast, lunchboxes, or a mid-afternoon treat with a cup of tea.
Whether you’re baking a batch for the week ahead or just fancy something warm and homey, this recipe is simple, reliable, and totally delicious.
Why You’ll Love This Recipe
Simple Ingredients – You only need basic baking staples and some blueberries, fresh or frozen.
Quick to Make – From mixing bowl to muffin tray in 10 minutes. Ideal for when you’re short on time.
Freezer-Friendly – Make a double batch and freeze extras for grab-and-go snacks or busy mornings.
Family Favourite – Loved by both kids and grown-ups, especially when served warm.
Blueberry Muffin Ingredients
Note: Scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.
Plain flour
Baking powder – Gives the muffins a lovely rise.
Salt – A small pinch helps balance the sweetness.
Caster sugar – Or use granulated sugar if that’s what you have.
Milk – Whole or semi-skimmed, depending on your preference.
Egg – Helps hold the muffins together and adds richness.
Butter – I used unsalted.
Vanilla extract – For a subtle, sweet taste.
Blueberries – Fresh or frozen both work. No need to defrost frozen ones, but toss them in flour first to avoid sinking.
How To Make Blueberry Muffins
Step 1
Preheat your oven to 200°C (180°C fan) / 400°F and line a 12-hole muffin tray with paper cases. This recipe comes together quickly, so it helps to have everything good to go.
Step 2
In a large mixing bowl, stir together the flour, baking powder and salt. No need to sift — just a quick mix to combine everything evenly.
Step 3
In a separate bowl, cream together the butter and sugar. It should look smooth and creamy.
Step 4
Add the eggs, milk and vanilla extract and mix until well combined.
Step 5
Pour the wet mixture into the bowl with the dry ingredients. Now gently stir — don’t worry if it looks a bit lumpy!
Step 6
Gently fold in the blueberries. If you’re using frozen ones, toss them in a little flour first — it helps stop them sinking to the bottom.
Step 7
Divide the mixture evenly between the muffin cases. You should get 12 muffins from this mixture.
Step 8
Pop the tray in the oven and bake for 20 to 25 minutes, or until the tops are golden and a skewer comes out clean.
Step 9
Let the muffins sit in the tray for 5 minutes before moving them to a wire rack.
Recipe Tips
Add a crunch: Sprinkle a little demerara sugar on top before baking for a crunchy top.
Make mini muffins: Reduce the baking time to 12–14 minutes for mini versions.
Use lemon zest: Add a teaspoon of finely grated lemon zest for a fresh citrus flavour.
More Easy Bakes To Try
Blueberry Muffin Recipe
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Ingredients
- 250 g plain flour
- 2 tsp baking powder
- ¼ tsp salt
- 100 g caster sugar
- 240 ml milk whole or semi-skimmed
- 2 large eggs
- 100 g unsalted butter softened
- 1 tsp vanilla extract
- 200 g blueberries fresh or frozen
Instructions
- Preheat oven to 200°C (180°C fan) / 400°F. Line a 12-hole muffin tray with paper cases.
- In a large bowl, mix together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until smooth.
- Add eggs, milk, and vanilla extract to the creamed butter and mix well.
- Pour the wet mixture into the dry ingredients and stir gently — lumps are fine.
- Fold in blueberries (toss frozen ones in a little flour first to prevent sinking).
- Divide the mixture evenly between the 12 muffin cases.
- Bake for 20–25 minutes, until golden and a skewer comes out clean.
- Cool in the tray for 5 minutes, then transfer to a wire rack.
Nutrition information is automatically calculated, so should only be used as an estimate.