Blueberry muffins
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Serves:     people
Notes from Anna
  • Does anything beat the aroma of home baking? Stored in an airtight container or cake tin, the easy muffins will keep for a few days - if you can resist them!


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  1. Leave the butter to soften at room temperature.
  2. PRE-HEAT OVEN TO 180˚C/160˚C fan/Gas 4
  3. Sieve the flour, baking powder, bicarbonate of soda and a pinch of salt into a mixing bowl.
  4. Grate the lemon for its zest. Rinse the blueberries under running water.
  5. Line a muffin tray with 12 paper muffin cases.
  6. In another bowl, beat the butter and sugar together until creamy.
  7. Break 2 eggs into a different bowl. Separate a 3rd egg and add the yolk. Add the milk and the vanilla extract and beat together. Add this to the creamed butter and sugar.
  8. Using a metal spoon, slowly fold the flour mix into the butter and egg mixture. Then fold in the blueberrries and lemon zest. Be careful not to over-mix, but don’t worry if the mixture is a bit lumpy.
  9. Divide the mixture between the paper cases. Bake for 25 minutes until risen and golden.

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