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Blueberry muffins recipe

241 ratings

Wonderfully light and fluffy and bursting with sharp-sweet blueberries, these muffins are great as a make-ahead breakfast or fruity afternoon pick-me-up. With just six ingredients this blueberry muffin recipe is sure to become a firm favourite, and is a great way of using up a glut of berries. See method

Serves 12 (makes 12 muffins)
15 mins to prepare and 25 mins to cook, plus 1 hr to chill
139 calories / serving
Freezable

Ingredients

110g (3 3/4oz) butter
65g caster sugar
2 medium eggs, beaten
110g (3 3/4oz) plain flour
1½ tsp baking powder
100g blueberries

Each serving contains

Energy
580kj
139kcal 7%
Fat
9g 13%
Saturates
5g 25%
Sugars
6g 7%
Salt
0.3g 5%

of the reference intake
Carbohydrate 12.8g Protein 2.1g Fibre 0.7g

Method

Line a 12-hole muffin tray with paper cases.
Cream the butter and sugar together in a large mixing bowl until pale and fluffy. Slowly add the beaten eggs, whisking constantly, until fully incorporated. Sift in the flour and baking powder, mix well, then carefully fold in the blueberries. Cover and chill for at least 1 hour.
When ready to bake, preheat the oven to gas 5, 190°C, fan 170°C. Spoon the chilled batter evenly into the muffin cases and bake for 18-22 minutes, until golden and risen.
Remove and allow to cool a little before turning out onto a wire rack. Remove the paper cases and serve warm or cold.

Freezing and defrosting guidelines

To freeze: Bake according to the recipe but stop before adding decoration or icing if called for. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.

To defrost: Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.

See more Muffin recipes