Blueberry Muffins

  • Yield : 12
  • Servings : 6
  • Prep Time : 5m
  • Cook Time : 25m
  • Ready In : 40m

I have been baking muffins for many many years now. They are are quick and easy and an absolute delight to make – perfect for the beginner baker. Of course, most of my recipes are lighter, they have fruit and oil, so are much healthier than those butter-laden sinful ones. So if you want to indulge, go on make them- and absolutely, eat them. No need for a guilt-ridden trip later. A lovely and light recipe, these blueberry muffins are not high in fat or calories as they contain loads of fruit (sure to please the Mums), milk and very little butter. They taste best a couple of days after baking and are excellent for school lunches.


  • Plain flour- 1 1/4 cup or 150g
  • Granulated sugar- 1/3 cup or 50g
  • Baking powder- 2 tsp
  • Salt- 1/2 tsp
  • Eggs- 2
  • Butter, melted - 4 tbsp
  • Skimmed milk- 3/4 cup or 175 ml
  • Vanilla Essence- 1 tsp
  • Lemon rind, grated- 5ml or 1 tsp
  • Blueberries- 1 cup or 115gm


Preheat the oven to 220C or 400F. Get the blueberries out of the fridge. Grease a 12 cup muffin pan or use paper liners. I prefer paper liners, they are a lot less messy and of course, prettiness matters! Sift the flour, sugar, baking powder and salt in a bowl. In another bowl, whisk the  eggs until blended. Add the melted butter, milk, vanilla essence and lemon rind. Stir to combine. Make a well in the dry ingredients and pour in the egg mixture. With a large metal or wooden spoon, stir until the flour is just moist, not until smooth. Fold in the blueberries. Spoon the batter into the cups leaving room for the muffins to rise. Bake for 20-25 minutes, or until well risen and firm in the centre. Let cool in the tin for 5 minutes, before turning them out.

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