Name: Blueberry Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 325 g Plain flour (also known as all purpose flour); 250 g Caster sugar; 3 tsp Baking powder; 1/2 tsp Salt; 125 g Butter (melted); 2 Eggs (large); 100 g Natural yoghurt (see notes); 100 ml Milk (any kind); 1 tsp Vanilla extract; 250 g Blueberries; 50 g Blueberries (3 per muffin); 1 1/2 tbsp Demerara sugar

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Blueberry Muffins are a classic bake and I think I've perfected it with this recipe! I've also made it really easy and flexible for you to make at home. There's no resting time, you can make them with both fresh and frozen blueberries and you can use either buttermilk or a mix of yoghurt and milk. They rise up beautifully, with a crunchy top, a fluffy middle and they are packed with blueberries inside and out!

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Ingredient Tips & Equipment Information

I used melted butter for the recipe, which I do recommend for best results and flavour. However you can use a baking spread like Stork too.
Make sure your eggs are at room temperature before you start baking.
You can use either fresh or frozen blueberries for this recipe.
I used a mix of milk and yoghurt in the muffins, you can also replace them with buttermilk.
You don't have to sprinkle the muffins with demerara sugar, but I do recommend it for a crunchy top.
The muffins can be baked in cupcake cases or muffin cases/wraps.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Blueberry Muffins

In a large mixing bowl, stir together the plain flour, caster sugar, baking powder and salt. In another mixing bowl, or a jug, whisk together the melted butter, eggs, vanilla extract, milk and yoghurt. Add the egg mixture to the flour mixture and whisk or stir to combine. Add the blueberries and mix them in.

Divide the mixture between the cases, add more blueberries on top and a sprinkling of demerara sugar. Bake for 25 minutes or until risen and golden.

For the full recipe with measurements, head to the recipe card at the end of this post.

How long do the muffins last and can they be frozen?

The muffins will last for 2-3 days in an airtight container in a cool place. The muffins do loose their crunchy top when storing them. To freeze them, wrap the muffins well in cling film, put them in an airtight container or a ziploc bag. You can freeze them for up to 3 months.

Do you need an electric mixer to make this recipe?

No, in fact I recommend making them without one. Everything is really easy and quick to mix together with a hand whisk and/or a spatula.

Can the muffins be made gluten free?

Yes! For gluten free you can replace the plain flour with a gluten free plain flour blend. You may also like to add ½ tsp xanthan gum for better texture. Please do check the labels for everything you use to make the cupcakes if you are serving it to someone with an allergy or intolerance.

Can the muffins be made dairy free?

For a dairy free version, use a dairy free butter alternative and dairy free milk for the muffins. Please do check the labels for everything you use to make the cupcakes if you are serving it to someone with an allergy or intolerance.

More tips for making the Blueberry Muffins:

You could add 1 tsp cinnamon to this recipe if you like a bit of spice.
Or you could add the zest of 2 lemons or 2 oranges for some zest!

Troubleshooting

My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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