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Blueberry muffins

This is an American classic.  A good blueberry muffin is hard to beat, and you can make loads in a single batch to hand around, or keep in an airtight container for a few days.

Method (makes 12)

  • Cream together the butter and sugar until light and fluffy and then gradually add the eggs, beating between each addition until it is all incorporated.  
  • Next sift the flour, baking powder and salt and fold a third of it into the butter mixture. 
  • Add a third of the milk and then another third of the flour mixture.  
  • Repeat until all ingredients have been used up, and then carefully fold in the blueberries.  
  • Divide the mixture between 12 muffin cases and scatter the oats over them. 
  • Bake in a preheated oven at 180ºC for 25 minutes.


Print this recipe


  • 60g Butter
  • 115g Caster sugar
  • 2 Eggs
  • 250g Plain flour
  • 2 tsp Baking powder
  • 125ml Milk
  • 150g Blueberries
  • 25g Oats
  • Pinch of salt


  • Energy: 175 Kcal
  • Protein: 4g
  • Carbohydrates: 26.1g
  • of which sugars: 10.5g
  • Fat: 5.8g
  • Fibre: 0.8g
  • Salt: 0.1g

Approx. nutritional figures per 70g muffin.

This recipe contains

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