Blueberry Muffins
Six simple, moist, delicious muffins with blueberries. A classic treat.
- Prep
- 15 mins
- Cook
- 25 mins
- Total
- 40 mins
- Difficulty
- easy
- Makes
- 6 muffins
Get ready
Ingredients
- 100 g fresh or frozen blueberries
- 60g buttermelted and cooled slightly
- 1 large egg
- 100ml milk
Equipment
- six-hole muffin tin
- six paper muffin cases
- mixing bowl
- mixing jug
- fork or whisk
- spatula
- wire rack
Cook
Method
Prepare the tin
Heat the oven to 190°C / 170°C fan / Gas 5. Put six paper cases in a six-hole muffin tin.
Mix separately
Put the flour and sugar in a mixing bowl and stir to distribute them. In a jug, beat the melted butter, egg and milk until combined.
Make the batter
Pour the wet mixture into the dry ingredients. Fold with a spatula just until only a few small streaks of flour remain. Add the blueberries and fold two or three more times. The batter should be thick and spoonable, with a few small lumps; mixing until completely smooth makes muffins tough.
Fill the cases
Divide the batter evenly between the six cases, filling each roughly three-quarters full. If using frozen berries, work promptly so their colour does not streak through the batter too much.
Bake
Bake for 20–25 minutes until risen and golden. The tops should spring back when pressed lightly and a skewer inserted away from a berry should come out without wet batter. Leave in the tin for 5 minutes, then move the muffins to a wire rack to cool.
Use what you've got
Easy swaps
- BlueberriesUse affordable frozen blueberries straight from the freezer; do not thaw them first.
For later
Storing and using leftovers
Storage
Cool completely and keep in an airtight container in a cool, dry place for up to 2 days.
Freezing
Freeze cooled muffins in an airtight container for up to 3 months. Thaw at room temperature while covered.
Practical guide:How to freeze cakes and home baking
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