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Blueberry muffins

Make these super easy blueberry muffins for a fun weekend bake. You're just a few simple steps away from bite-sized blueberry treats

  • Prep: 20 mins
    Cook: 20 mins
  • Makes 12
  • Easy
  • Makes 12
  • Easy
  • Calories 226
  • Carbohydrates 30
  • Saturated Fat 6
  • Sugar 14
  • Protein 4
  • Fat 10
  • Fibre 1
  • Salt 0.6

Nutrition per serving

  • Calories 226
  • Carbohydrates 30
  • Saturated Fat 6
  • Sugar 14
  • Protein 4
  • Fat 10
  • Fibre 1
  • Salt 0.6

Ingredients

  • 100g unsalted buttersoftened, plus 1 tbsp, melted, for greasing
  • 140g golden caster sugar
  • 2 large eggs
  • 140g natural yogurt
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • 250g plain flour
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 125g pack blueberries(or use frozen)

Method

  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. Add the eggs and beat in for 1 min, then mix in the yogurt, vanilla extract and milk. Combine the flour, baking powder and bicarb in a bowl with 1/4 tsp fine salt, then tip this into the wet ingredients and stir in. Finally, fold in the blueberries and divide the mixture between the muffin cases.

  2. 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.

  3. 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.

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