Easy blueberry muffins
- Cassie Best
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Makes 12
Easy
Prep: 20 mins
Cook: 20 mins
A star rating of 4.5 out of 5.412 ratingsRate
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Follow this easy blueberry muffins recipe for a fun weekend bake. You're just a few simple steps away from bite-sized blueberry treats
Freezable
Nut-free
Vegetarian
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Cassie's tips for the best blueberry muffins:
- I take care to fold the blueberries into the batter as gently as possible. It helps keep the berries whole and prevents the mixture from turning purple, giving you lovely bursts of fruit throughout each muffin.
- Fresh or frozen blueberries both work well in this recipe. If I'm using frozen berries, I add them straight from the freezer without defrosting to help prevent them from bleeding into the batter.
- For a little extra flavour, I'll stir some lemon zest into the batter or sprinkle a little demerara sugar over the tops before baking. The lemon brightens the blueberries, while the sugar gives the muffins a deliciously crunchy finish.
- I often bake a double batch and freeze any extras once they've cooled completely. They'll keep in a sealed bag or airtight container for up to 2 months. They thaw well at room temperature, or you can warm them in the oven for a few minutes to bring back that fresh-from-the-oven taste.
Ingredients
Nutrition
Units:
MetricUS
-
100g/4oz unsalted butter
softened, plus 1 tbsp, melted, for greasing
-
140g/5oz golden caster sugar
-
2 large eggs
-
140g/5oz natural yogurt
-
1 tsp vanilla extract
-
2 tbsp/30ml milk
-
250g/9oz plain flour
-
2 tsp baking powder
-
1 tsp bicarbonate of soda
-
125g pack blueberries
(or use frozen)
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Nutrition: per serving
- kcal226
- fat10g
- saturates6g
- carbs30g
- sugars14g
- fibre1g
- protein4g
- salt0.6g
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Method
-
step 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.
-
step 2
Add the eggs and beat in for 1 min, then mix in the yogurt, vanilla extract and milk.
-
step 3
Combine the flour, baking powder and bicarb in a bowl with ¼ tsp fine salt, then tip this into the wet ingredients and stir in.
-
step 4
Finally, fold in the blueberries and divide the mixture between the muffin cases.
-
step 5
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.
-
step 6
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.
Cassie Best
Cassie is our Head of Food. After training as a chef at Leiths School of Food and Wine, she's worked for Good Food for the last 13 years, creating hundreds of recipes, including many you see on the cover of the magazine. She has a passion for creating easy family meals that everyone can cook and also loves to bake with her two children. See more of Cassie's recipes
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A star rating of 4.5 out of 5.412 ratings
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