Name: Best Blueberry Muffins Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 250 gram Self-raising flour; 100 gram Unsalted butter; 125 gram Caster sugar; 1 tsp Lemon rind; 2 large Eggs (beaten); 8 tsp Milk; 120 gram Blueberries

Blueberry Muffins ? aahh, my favourite go-to snack!!

These delicious Blueberry Muffins are just bursting with flavour, moist and sweet, they will be a hit on any table for a morning or afternoon tea.

Fresh blueberry muffin topped with blueberries and mint leaves, perfect for breakfast or snack.

This quick and simple blueberry muffin have a moist, delicate middle that is brimming with blueberries and a top that is wonderfully golden brown. And making them is quite simple!

Delicious homemade blueberry muffins with fresh berries and golden crust. Perfect for breakfast or s.

Usually, muffins or any other type of muffin are mistaken for cupcakes. Cupcakes and muffins are two completely distinct foods. There is no icing and the muffins are not as sweet. I don’t believe the distinction is really significant. The flavour is all that matters!

Best Blueberry Muffins Recipe

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Calories

150

kcal

Total time

minutes

Delicious and moist muffins with a burst of fresh blueberries, perfect for breakfast or a snack.

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Ingredients

250 gram Self-raising flour
100 gram Unsalted butter
125 gram Caster sugar
1 tsp Lemon rind
2 large Eggs (beaten)
8 tsp Milk
120 gram Blueberries

Directions

Preheat the oven to 180°C (350°F). Lightly grease 12 muffin tins or place large paper cases on a baking tray.
Sift the flour into a large mixing bowl. Rub in the butter lightly with your fingers until the mixture resembles coarse crumbs. Stir in the sugar and lemon rind.
In a separate bowl, beat the eggs and milk together. Add this mixture to the flour mixture, stirring with a wooden spoon until just combined.
Spoon the muffin mixture evenly into the prepared tins or paper cases.
Make a small hollow in the centre of each muffin with a teaspoon and carefully spoon in the blueberries.
Bake in the preheated oven for 15-20 minutes, or until the muffins are well-risen and springy to the touch.
Turn out the muffins and leave them to cool slightly on a wire rack. Serve warm.

Notes

You can use other fresh fruits in the muffins, depending on what’s available. Try cherries, raspberries, or blackcurrants.
Blueberry Muffins are suitable for freezing for up to three months.

Gemma Lutton

Mother of three gorgeous kids and a extremely lucky husband. A stay at home mum now dipping her toes into the world of writing and escaping into fantasyland until 3pm rolls around, then back to being an awesome mother and wife.

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