Blueberry Muffin Recipe
These classic blueberry muffins are soft, fluffy, and bursting with juicy berries. Easy to make with simple ingredients, they’re perfect for breakfast, snacks, or lunchboxes.
Servings: 12 muffins
Calories:
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.
